Save My neighbor knocked on the door one winter evening holding an empty jar, asking if I had any chocolate for her son's school project. I handed her a bar, and she mentioned truffles were on the list. An hour later, I was melting chocolate myself, curious if they were really as fancy as they sounded. Turns out, they're just ganache rolled into balls, nothing intimidating at all. The kitchen smelled like a European chocolatier, and I felt ridiculously proud handing her a plate the next morning.
I made a batch for my sister's birthday once, rolling half in cocoa and half in crushed pistachios. She ate three before dinner and texted me the recipe request that same night. Now she makes them every holiday, each time trying a different coating. It became our little tradition without us ever planning it that way.
Ingredients
- Good quality dark chocolate (200 g, 60 to 70 percent cocoa), chopped: This is the soul of the truffle, so use something you'd actually enjoy eating on its own, and chop it finely so it melts evenly without lumps.
- Heavy cream (120 ml): It creates that silky ganache base, and heating it just until it simmers, not boils, keeps the texture from breaking.
- Unsalted butter (30 g), softened: This adds a little richness and helps the ganache stay glossy, so let it sit out for a bit before stirring it in.
- Pure vanilla extract (1 tsp, optional): A small splash rounds out the chocolate flavor without shouting its presence.
- Unsweetened cocoa powder (3 tbsp): The classic coating, it adds a slightly bitter contrast that balances the sweetness inside.
- Finely chopped toasted nuts (3 tbsp, hazelnuts, pistachios, or almonds): Toasting them first brings out their flavor, and chopping them fine makes them stick better to the truffles.
- Shredded coconut (2 tbsp): Lightly toasting this too gives it a nutty aroma that plays well with dark chocolate.
- Powdered sugar (2 tbsp): A sweet, snowy coating that's perfect if you're serving these to someone who prefers a gentler chocolate experience.
Instructions
- Prep the Chocolate:
- Place the chopped chocolate in a medium heatproof bowl and set it aside. Chopping it into small, even pieces helps it melt uniformly when the hot cream hits.
- Heat the Cream:
- In a small saucepan, warm the heavy cream over medium heat until you see tiny bubbles forming at the edges, then remove it immediately. Boiling it can cause the ganache to split, so watch it closely.
- Combine and Melt:
- Pour the hot cream over the chopped chocolate and let it sit untouched for about two minutes. Then stir gently from the center outward until the mixture is completely smooth and glossy.
- Enrich the Ganache:
- Stir in the softened butter and vanilla extract until fully blended and the mixture looks shiny. This step makes the truffles extra luxurious.
- Chill Until Firm:
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming, then refrigerate for at least two hours. It should be firm enough to scoop but not rock hard.
- Shape the Truffles:
- Line a baking sheet with parchment paper, then use a melon baller or teaspoon to scoop small portions of ganache. Roll them quickly between your palms into balls, working fast so your hands don't melt them too much.
- Coat and Finish:
- Roll each truffle in your chosen coating, cocoa powder, nuts, coconut, or powdered sugar, until evenly covered. Place them on the prepared sheet and chill for another thirty minutes before serving for the best texture.
Save One evening I set a plate of these out during a dinner party without saying much about them. My friend picked one up, took a bite, and paused mid conversation to ask where I bought them. When I told her I made them that afternoon, she looked at me like I'd just revealed a magic trick. That moment made every sticky fingerprint on my counter worth it.
Flavor Variations to Try
You can infuse the cream with orange zest, a teaspoon of espresso powder, or a tablespoon of your favorite liqueur before pouring it over the chocolate. I once added a pinch of sea salt and a splash of bourbon, and those truffles disappeared faster than any other batch I've made. Just warm the cream with your add ins, let it steep for a few minutes, then strain it if needed before combining with the chocolate.
Storing and Serving
Keep the truffles in an airtight container in the refrigerator for up to a week, layering parchment between them so they don't stick together. About twenty minutes before serving, take them out and let them come to room temperature, that's when the texture turns impossibly creamy. I've also frozen them for up to a month, and they thaw beautifully in the fridge overnight.
Pairing and Presentation Ideas
These pair beautifully with a rich port or a sweet dessert wine, the kind that coats your glass and smells like dried fruit. If you're gifting them, nestle them in a small box lined with tissue paper, or arrange them on a plate dusted lightly with extra cocoa powder. They look elegant without any fuss, which is exactly the kind of dessert I love making.
- Use a mix of coatings on one batch for visual variety and different flavor notes.
- If rolling feels tricky, chill your hands under cold water and dry them thoroughly between truffles.
- A tiny sprinkle of flaky sea salt on top of the cocoa coated ones adds a sophisticated touch.
Save There's something quietly satisfying about pulling off something this indulgent with so few ingredients. Every time I make them, I'm reminded that the best treats don't need to be complicated, just made with care.
Recipe FAQs
- → What type of chocolate works best for truffles?
Use good-quality dark chocolate with 60-70% cocoa content for the best flavor and texture. Higher quality chocolate melts more smoothly and creates a silkier ganache.
- → Why are my truffles melting when I try to roll them?
The ganache needs to be properly chilled for at least 2 hours until firm. Work quickly with cold hands, and if the mixture becomes too soft, return it to the refrigerator for 15-20 minutes before continuing.
- → Can I make truffles ahead of time?
Yes, truffles store beautifully in an airtight container in the refrigerator for up to one week. Remove them 15-20 minutes before serving to bring them to room temperature for optimal texture and flavor.
- → How can I add different flavors to my truffles?
Infuse the cream before combining it with chocolate by heating it with orange zest, espresso powder, or spices. You can also add a tablespoon of liqueur like Grand Marnier, rum, or amaretto to the finished ganache.
- → What coatings work best for chocolate truffles?
Classic options include unsweetened cocoa powder, finely chopped toasted nuts, shredded coconut, or powdered sugar. You can also roll them in tempered chocolate, crushed cookies, or freeze-dried fruit powder for variety.
- → Do truffles need to be refrigerated?
Yes, truffles should be stored in the refrigerator due to the fresh cream content. They can sit at room temperature for serving for up to 2 hours, but should be returned to cold storage to maintain freshness.