This milk chocolate truffles recipe is going to revolutionize your go-to chocolate fix. The truffles are made of milk chocolate, butter, honey, and cream and coated with caramelized macadamia nuts. They make exquisite gifts—assuming you can manage to slip some out of the house.–David Leite

Seven milk chocolate truffles in a pile of candied macadamia nuts.

Milk Chocolate Truffles

5 / 2 votes
This milk chocolate truffles recipe is simple to make, complex in taste, and easy as can be to nosh (though nearly impossible to stop). Candied macadamia nuts lend a pleasingly sweet crunch.
David Leite
Servings35 truffles
Calories137 kcal
Prep Time45 minutes
Cook Time7 hours 15 minutes
Total Time8 hours


For the caramelized macadamia nuts

  • 7 ounces roasted macadamia nuts
  • 1/4 cup honey
  • 1/2 teaspoon fine salt

For the chocolate truffles

  • 14 ounces milk chocolate
  • 3 1/2 tablespoons (1 3/4 oz) unsalted butter
  • 3/4 cup heavy cream
  • 2 tablespoons honey


Make the caramelized macadamia nuts

  • Preheat the oven to 350°F (180°C).
  • Coarsely chop the nuts. Mix them with the honey and salt in a bowl and then spread them out on a baking sheet lined with baking parchment. Toast in the oven until golden brown, about 8 minutes.
  • Remove from the oven and let cool.
  • Using a food processor, pulse the caramelized macadamia nuts until finely chopped. Place the nuts on a plate.

Make the chocolate truffles

  • Coarsely chop the milk chocolate. Cut the butter into small pieces. Put the chocolate and butter in a bowl.
  • Mix the cream and honey in a saucepan, bring mixture to a gentle boil, and then immediately pour it over the chocolate mixture. Stir the mixture with a spatula until smooth and process with an immersion blender if necessary. Cover with plastic wrap, pressing it directly against the surface of the truffle mixture, and refrigerate until firm, at least 1 hour.
  • Using 2 teaspoons, scoop up about 1 tablespoon chocolate truffles mixture and roll it into a ball between the spoons or the palms of your hands (using your hands could get messy). If the mixture is too hard, let it rest at room temperature for about 30 minutes. Roll the formed truffle in the caramelized macadamia nuts until completely coated. Repeat with the remaining truffle mixture.
  • Cover and refrigerate until just before serving.
Caramel, Fudge, Toffee & Brittle Cookbook

Adapted From

Caramel, Fudge, Toffee & Brittle

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Serving: 1 truffleCalories: 137 kcalCarbohydrates: 11 gProtein: 1 gFat: 11 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 10 mgSodium: 38 mgPotassium: 60 mgFiber: 1 gSugar: 9 gVitamin A: 112 IUVitamin C: 1 mgCalcium: 11 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2016 Sara Aasum Hultberg. Photo © 2016 Weldon Owen. All rights reserved.

Recipe Testers’ Reviews

With visions of Lucille Ball in the infamous candy factory, I began my first ever experience with making chocolate truffles. Basically, this recipe worked like a dream…albeit a sticky one. There’s honey and melted chocolate and I made it during a midwest heat advisory. However, I found the flavor scrumptious.

The mixture had the consistency of a mousse when I put the plastic wrap over it to set. Once set, it had the consistency more of a thick pudding. I was surprised that this recipe uses macadamia nuts and doesn’t call for the use of a candy thermometer. The lack of a candy thermometer appealed to me because it made the recipe seem less fussy than other recipes I’ve seen. I used Lindt Milk Chocolate.

Thankfully, unlike Lucy’s experience, technology did not interfere with the making of these truffles. While these truffles aren’t large, they are satisfying, probably because a better-quality chocolate was used. One truffle suffices to satiate a chocolate fix.

This chocolate truffles recipe is a simple and elegant bite to end a meal with. The macadamia nuts complement the buttery richness of the milk chocolate truffle mixture perfectly. The nuts themselves are delicious and would make a lovely topping for ice cream and are good enough that they deserve more of a starring roll!

The recipe makes a generous amount—I ended up with 48 small truffles, which was more than enough to serve with coffee and send guests home with little packages, too. I used one 8 ounce package of Baker’s sweet chocolate (which I already had on hand) and 6 ounces of Callebaut milk chocolate. The ganache came together easily and I didn’t need to use a blender. The following day, I found the mixture very easy to roll. I used 2 teaspoons to scoop up small balls of chocolate and dropped them into the bowl of chopped nuts, then tossed and rolled until covered. Even just out of the fridge, the mixture was soft enough to pick up a nice coating of the candied nuts.

This was a quick recipe to execute—10 minutes to toast the nuts and make the ganache, overnight in the fridge, and the mixture was so easy to work with that it only took me 15 minutes to roll the truffles. Next time around, I’ll take a crack at making my own “Ferrero Roche” by tucking a candied hazelnut into each truffle and using candied hazelnuts for the nut coating. I kept the truffles in the fridge and brought them out approximately 20 minutes before serving—they are creamy and soft at room temperature but delicious right out of the fridge too!

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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