There’s something wonderful about a little homemade chocolate treat! These Easy Homemade Chocolate Truffles are rich, fudgy and made with just a handful of simple ingredients, with that melt-in-your-mouth goodness that makes them perfect for holidays, special occasions or an afternoon sweet treat.
The base is cooked right on the stovetop from sweetened condensed milk, butter and cocoa, then chilled, rolled into little balls and tossed in chocolate sprinkles. No candy thermometer and no fancy tools needed. If you love condensed milk sweets, you might also like our Homemade Caramel Milk Candy.
Why You’ll Make This Again
- Just a few ingredients: condensed milk, butter, cocoa, chocolate and sprinkles.
- Rich and fudgy: a soft, creamy center that melts in your mouth.
- No special equipment: a saucepan, a dish and clean hands are all you need.
- Great for gifting: pop them in mini cupcake liners and a pretty box.
- Makes 12 to 15 truffles: a perfect small batch.
How This Comes Together
Warm the condensed milk over low heat, sift in the cocoa, then add the butter and keep stirring until the mixture thickens and pulls away from the pan. Melt in the chopped chocolate, chill the mixture until firm, then roll it into small balls with lightly greased hands and coat them in sprinkles.
What You’ll Need
- 1 can sweetened condensed milk (about 14 oz)
- 2 tbsp unsalted butter
- 1 tbsp unsweetened cocoa powder
- 2 tbsp sweet chocolate, finely chopped
- Chocolate sprinkles, for coating
- A little extra butter or oil, for greasing your hands
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 1 hour 30 minutes–2 hours 30 minutes (includes chilling) | Serves: 12–15 truffles
Estimated Nutrition: about 100 calories and 2 g protein per truffle.
Step-by-Step Directions
Step 1: Chop the chocolate
Finely chop the sweet chocolate and set it aside.
Step 2: Warm the condensed milk
Pour the sweetened condensed milk into a medium saucepan and place over low heat.
Step 3: Stir in the cocoa
Sift the cocoa powder over the condensed milk. Stir continuously until the cocoa is fully incorporated and the mixture is smooth.
Step 4: Add the butter
Add the butter and continue cooking over low heat, stirring constantly to prevent sticking.
Step 5: Cook until thick
Cook until the mixture thickens and begins to pull away from the bottom and sides of the pan. Stir in the chopped chocolate until completely melted and smooth.
Step 6: Chill
Remove from the heat and transfer the mixture to a lightly greased dish. Cover with plastic wrap pressed directly against the surface and refrigerate for 1–2 hours, or until firm.
Step 7: Roll the truffles
Lightly grease your hands with butter or oil. Scoop out small portions of the chilled mixture and roll into balls, about 15 g each.
Step 8: Coat in sprinkles
Roll each truffle in chocolate sprinkles until completely coated.
Step 9: Serve
Arrange on a serving plate and enjoy! Keep any leftovers refrigerated in an airtight container.
How to Serve It
Serve them on a pretty plate after dinner, set them out on a holiday dessert table, or pack them in small paper liners as edible gifts. They also go beautifully with coffee or hot chocolate.
Leftovers & Storage
Keep the truffles refrigerated in an airtight container, with parchment between layers. Let them sit at room temperature for a few minutes before serving for the softest texture.
Make It Even Better: Pro Tips
- Keep the heat low: condensed milk scorches easily, so stir constantly.
- Cook until it pulls away: that is how you know it will set firm enough to roll.
- Press the plastic wrap on the surface: it prevents a skin from forming while chilling.
- Grease your hands lightly: it keeps the mixture from sticking as you roll.
- Use even portions: about 15 g each gives neat, matching truffles.
Easy Ways to Change It Up
- Different coatings: try cocoa powder, crushed nuts or shredded coconut.
- Dark chocolate: swap in dark chocolate for a deeper flavor.
- A touch of flavor: add a splash of vanilla or a pinch of salt.
- Festive sprinkles: use colored sprinkles for holidays and parties.
Quick Questions
Can I use a different chocolate?
Yes. Milk, semi-sweet or dark chocolate all work, just chop it finely so it melts smoothly.
Why is my mixture too soft to roll?
It may need to cook a little longer or chill longer. It should pull away from the pan before you take it off the heat.
How long do they keep?
Keep them refrigerated in an airtight container and enjoy within a few days.
Can I make them ahead?
Absolutely. Make the mixture a day ahead, then roll and coat just before serving.
What can I use instead of sprinkles?
Cocoa powder, chopped nuts or coconut flakes are all delicious.
A Little Chocolate Joy to Share
These truffles prove that a few simple ingredients can make a very special treat. Make a batch for the holidays, for gifting, or just because.
Happy treating!
— Ava
Easy Homemade Chocolate Truffles
Ingredients
Method
- Finely chop the sweet chocolate and set it aside.
- Pour the sweetened condensed milk into a medium saucepan and place over low heat.
- Sift the cocoa powder over the condensed milk. Stir continuously until the cocoa is fully incorporated and the mixture is smooth.
- Add the butter and continue cooking over low heat, stirring constantly to prevent sticking.
- Cook until the mixture thickens and begins to pull away from the bottom and sides of the pan. Stir in the chopped chocolate until completely melted and smooth.
- Remove from the heat and transfer the mixture to a lightly greased dish. Cover with plastic wrap pressed directly against the surface and refrigerate for 1–2 hours, or until firm.
- Lightly grease your hands with butter or oil. Scoop out small portions of the chilled mixture and roll into balls, about 15 g each.
- Roll each truffle in chocolate sprinkles until completely coated.
- Arrange on a serving plate and enjoy! Keep any leftovers refrigerated in an airtight container.
