15 Of The Absolute Best Chocolate Truffle Fillings You Need To Try

Chocolate truffles prove that good things really do come in small (and delicious) packages. With a hard chocolate shell and smooth ganache filling, each bite of a chocolate truffle is pure melt-in-your-mouth indulgence. These decadent confections trace their origins to 1920s Paris, where French chef Georges Auguste Escoffier is said to have created truffles from a kitchen mishap. When hot cream was accidentally poured over chocolate, he shaped the resulting ganache into balls and rolled them in cocoa powder, resembling the truffle mushrooms from which they take their name. 

Since then, truffles have evolved with different coatings and fillings. Whether dusted with cocoa powder, rolled in chopped nuts, or enrobed with chocolate, the classic ganache filling is just the beginning. Today's truffles feature a variety of luscious centers, from fruity and herbal to rich caramel and liqueur. We've rounded up the most popular chocolate truffle fillings for you to explore — and trust us, they're all absolutely divine. Get ready to drool! 

Ganache is the quintessential chocolate truffle center. For many, a truffle simply isn't a truffle unless it's made with ganache. This luxurious mixture of heavy cream and chocolate is the secret to a great truffle, and the type of chocolate used to make ganache is critical. Choosing premium baking chocolate in bars, batons, or wafers (fèves) makes all the difference and adds to a truffle's decadence. The better the chocolate, the richer, tastier, and smoother your ganache.

To make the ganache, chop your chocolate into small pieces and place it in a heatproof bowl. Warm the heavy cream in a saucepan until it reaches a simmer, then pour it over the chocolate and let it sit for a minute to soften. Then, stir gently until the mixture is glossy and smooth. At this point, you can add a sprinkle of salt or a dab of butter for added flavor and richness. Let the ganache cool slightly before piping or scooping into mounds and shaping into truffles. For the perfect truffle consistency, a 2:1 chocolate-to-cream ratio is ideal for dark chocolate, while milk and white chocolate benefit from a slightly higher ratio of 2.5:1.

Salted caramel truffles boast a delightful blend of creamy chocolate and chewy, gooey salted caramel, delivering that irresistible sweet-salty combination everyone loves. When making caramel truffles, it's important to note that the filling is made from caramel candy, not caramel sauce. While grabbing store-bought candy caramels is an easy shortcut, if you've ever made a caramel sauce recipe, you can whip up homemade caramel candy.

The main difference between caramel sauce and caramel candy is the temperature at which the caramel is cooked, which determines its consistency. Caramel candy is cooked to a higher temperature (around 240°F to 250°F), reducing the water content so the caramel is firmer when it cools. For an extra layer of indulgence, try adding a splash of whiskey or brandy to the caramel for a subtle boozy essence. You can even stir in some melted chocolate to give it the luxurious essence of ganache.

Hazelnuts and chocolate go together like peanut butter and jelly. If you've ever enjoyed the creamy indulgence of Baci Perugina truffles or the iconic crunch of Ferrero Rocher, you know what I'm talking about. Hazelnuts have a rich, slightly sweet, buttery flavor with a hint of natural earthiness, while chocolate brings deep, sweet, sometimes bitter notes. Together, they create a well-balanced flavor profile that's incredibly delicious and timeless.

One of the most popular hazelnut fillings for truffles is gianduja — a smooth blend of finely ground hazelnuts, melted chocolate, and powdered sugar. While the ratios can vary, for a medium consistency gianduja with dark chocolate, a 1:1:1 ratio works well. If making homemade gianduja sounds like too much trouble, don't sweat it. You can mix Nutella's chocolate hazelnut spread with ganache for a quick, semi-homemade truffle filling that's just as indulgent and satisfying.

Looking for something sweet to celebrate with? Champagne truffles are the perfect treat. These rich, decadent, festive confections are a staple on my New Year's Eve spread and always get eaten first. The beauty of a great Champagne truffle lies in its subtlety. It doesn't overwhelm but instead offers a delicate hint of the sparkling flavor of Champagne for a sophisticated twist. The light acidity of the Champagne cuts the sweetness of the chocolate to give each bite a lively, refined flavor.

The core of these truffles? A ganache filling spiked with — you guessed it — Champagne. While you can use any type of Champagne, the rule of thumb is simple: If you enjoy drinking it, you'll love it in your truffles. And here's a little tip: It's fine to use Champagne that's lost some of its fizz. So, the next time you're wondering what to do with an almost empty bottle lingering in your fridge, why not make a batch of celebratory Champagne truffles?

Sometimes, a light and fruity dessert is the way to go, and orange truffles are a perfect example. With bright, refreshing aromas and a delightful tangy taste, these truffles offer a combination of flavors that are hard to pass up. Orange truffles — and truffles in general — are one of the easiest confections to make. No candy thermometer is required, which keeps things wonderfully easy. 

Orange truffles are filled with ganache infused with orange zest. The heavy cream is gently heated with freshly grated orange zest and then set aside for the citrus oils to extract. The zest is strained from the cream before being combined with chocolate. I prefer using white chocolate ganache when making orange truffles, as its mild sweetness complements the tartness of orange and allows the bright citrus flavor to shine. Plus, the pale color of the white chocolate ganache makes the filling seem lighter and more complementary to the bright orange flavor.

Peanut butter is delicious by itself, but wrap it in chocolate, and you've got pure bliss. Peanut butter truffles bring together two widely adored flavors — rich, creamy peanut butter and decadent chocolate — in a bite-sized treat. The salty-sweet combination is nostalgic for many, including myself. Eating peanut butter truffles always takes me back to sneaking spoonfuls of peanut butter straight from the jar or unwrapping a peanut butter cup after a Halloween haul.

These mouthwatering truffles feature a creamy peanut butter center that's easy to make by blending peanut butter, softened butter, powdered sugar, and vanilla into a smooth, rollable filling. After a quick chill in the fridge, they're dipped in melted chocolate to form a shell. The result? A rich, candy-coated peanut butter treat that's both simple to make and deeply satisfying.

Raspberry chocolate truffles really pack a punch. The tangy raspberry filling cuts through the sweet chocolate for an eye-popping contrast in every bite. I recommend making your truffle filling with freeze-dried raspberries, which are fresh raspberries that have had their moisture removed. Freeze-dried raspberries retain their shape, flavor, and nutritional content. Make sure to grind the freeze-dried raspberries into a powder before blending it into your ganache to ensure your filling is smooth and velvety.

Both dark and white chocolate taste great with raspberry and enhance the natural tartness of the fruit. But white chocolate has the added benefit of turning a gorgeous reddish-pink hue after it is blended with the powdered raspberries. Raspberry chocolate truffles are perfect for special occasions like Christmas and Valentine's Day, but do you really need a reason to indulge? These truffles are the type of sweet worth treating yourself with any time of the year.

Coconut truffles are little delicacies — dare I say, an elevated version of classic candy bars like Bounty or Mounds. Their appeal lies not just in their flavor but also in their texture. The filling is a chewy, sweet blend of shredded coconut and creamy condensed milk that's chilled, then rolled into truffles and dipped. The amount of condensed milk you use may vary depending on whether you use unsweetened or sweetened coconut — the latter will require less condensed milk, so it doesn't get too soggy.

For those who prefer smooth fillings in their confections, some coconut truffles feature a ganache-type center made with coconut cream, butter, and white chocolate. The texture of the filling is velvety and melts luxuriously on the tongue. Whichever type of coconut truffle you choose, the contrast between the sweet tropical notes and rich chocolate is delightful.

Cream. Cocoa. Vanilla. Chocolate. Irish Whiskey. Need I say more? Baileys Irish Cream is a rich, creamy liqueur that's delicious on its own, but when mixed with ganache, it turns into a decadent filling for truffles. The combination yields a melt-in-your-mouth texture that's luxuriously smooth. It's no wonder that Bailey's offers its own line of truffles infused with its beloved liqueur — they're downright delicious.

Baileys Irish Cream truffles have a creamy, slightly boozy flavor that offers the best of two after-dinner delights: a dessert and a drink. Each bite-sized truffle offers an easy way to indulge in both. The balance of flavors is perfect, with chocolate providing a sweet base and Baileys adding an elegant creaminess complemented by hints of vanilla and cocoa with a subtle warmth from the alcohol. The result is a truffle that's pure bliss in every bite.

If you're a coffee drinker (and let's face it, who isn't these days?), there's a good chance you'll love coffee truffles. Coffee and chocolate pair well together to create dreamy-tasting truffles — and making them couldn't be easier. Start by dissolving instant coffee granules in simmering heavy cream, then pour the mixture over your chopped chocolate to create a luscious coffee-infused ganache. This simple step infuses your truffles with a bold coffee flavor that blends with chocolate for a taste that's undeniably good and jolting.

The best instant coffee to use for truffles depends on your personal preference. If you're a fan of espresso, you can substitute espresso powder for a stronger kick, or if you have an opened jar of espresso powder tucked away in your pantry, now's the time to use it. If you're feeling a bit daring, consider adding a splash of coffee liqueur, like Kahlua, for a feisty kick.

Sumptuous Grand Marnier truffles may be the perfect elegant confection, no matter the season. Grand Marnier is an orange-flavored liqueur crafted from cognac, bitter orange from Citrus Bigaradia orange peels, and sugar. It has a complex, sophisticated taste with notes of candied orange peel, vanilla, hazelnut, and toffee. When combined with chocolate, the resulting taste is exquisite.

Making Grand Marnier truffles is as simple as adding a splash of the liquor to your chocolate ganache. Shape the ganache into balls, then dip them in melted chocolate or roll in cocoa powder for the easiest and tastiest boozy truffles. For an extra touch of sophistication, sprinkle a touch of sea salt over the chocolate-dipped truffles to balance the sweetness perfectly. Whether made for a special occasion or a pamper party, Grand Marnier truffles always steal the spotlight. If you make nothing else this holiday season, make a batch of luxurious Grand Marnier-laced truffles.

Pistachio truffles are sometimes overlooked, but for those in the know, they're a hidden gem. Pistachios have buttery, earthy, vanilla notes with a balanced sweet-savory taste that's one-of-a-kind. You can buy ready-made pistachio paste or make your own in a food processor by blending raw pistachios into a silky-smooth paste. High-quality pistachio paste can be pricey, but if you want your truffles to taste incredible, it's worth the splurge — just be sure to check for 100% pistachios in the ingredients, as some brands add sugar.

And let's not forget the color. When combined with white chocolate, pistachio paste creates a delicate, light green ganache that's gorgeous, creamy, and complex. The nutty richness of pistachio and sweet white chocolate make a truffle that's silky that's not overly sweet with a touch of woodsy depth. If you enjoy confections with layers of nuanced flavor, pistachio truffles might become your new favorite indulgence.

Earl Grey is an aromatic blend of black tea and bergamot oil, which comes from the rind of the bergamot orange. The taste is slightly malty with floral, citrusy notes that are soothing and refreshing. When combined with rich chocolate, the earthy tea and the bright bergamot create an unbeatable flavor combination that's elegant and intriguing.

To make the best-tasting Earl Grey truffles, start by selecting the best tea brand, and if possible, choose loose tea leaves over bagged ones. Loose tea leaves retain more of their natural oils, which results in a fresher, more vibrant flavor. Next, warm your heavy cream and steep the tea leaves until the cream is infused with the tea's full aroma and flavor. Lastly, pour the mixture through a strainer over your chopped chocolate to create a ganache that's fragrant, silky, and ready to be rolled, dipped, and savored.

Mint truffles capture the cool, invigorating flavor of mint and the creamy richness of chocolate in the best way, and they're easy to make at home. While peppermint extract is a convenient and cost-effective option for flavoring your truffles, fresh mint leaves will elevate the flavor of your ganache with more natural-tasting mintiness and a delicate complexity that you can't get with the extract alone. Fresh mint also imparts subtle herbal notes that deepen the chocolate's sweetness.

To make these truffles, steep a handful of fresh mint leaves in warm heavy cream until the flavors fully infuse. After straining out the leaves, pour the infused cream over chopped chocolate and stir to create a silky ganache. After shaping and coating the ganache, you'll have a truffle that melts in your mouth with bursts of refreshing mint and decadent chocolate. Few flavor pairings are as perfectly matched as mint and chocolate — it's a combination that's hard to resist.

There are many creative ways to use lavender in your cooking, and one of my favorites is truffles. The best lavender truffles are sweet and slightly floral with a sophisticated flavor. They pretty much have "tea party" written all over them. Lavender truffles are not just delicious to eat; they also evoke a sense of calm and relaxation, thanks to the herb's well-loved soothing properties.

To make lavender ganache, steep some dried lavender flowers in warm heavy cream for about 10 minutes. Then, strain the lavender and mix the infused cream with your chocolate. It's essential to choose culinary lavender for your recipes as other varieties can be too strong. Look for organic English lavender, which has lower essential oil content in its blossoms and won't be as perfumey as other varieties. Also, remember that dried lavender flavors are much more potent than fresh ones, so use restraint when flavoring your ganache.