Rich Creamy Chocolate Truffles (Print Version)

Rich, velvety chocolate truffles with smooth ganache. Customize with your favorite coatings. Easy and elegant.

# What You Need:

→ Chocolate Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), chopped
02 - 4 fl oz heavy cream
03 - 1 oz unsalted butter, softened
04 - 1 tsp pure vanilla extract

→ Coatings

05 - 3 tbsp unsweetened cocoa powder
06 - 3 tbsp finely chopped toasted nuts such as hazelnuts, pistachios, or almonds
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# Directions:

01 - Place chopped chocolate in a medium heatproof bowl and set aside.
02 - In a small saucepan, heat heavy cream over medium heat until just simmering, approximately 2-3 minutes. Do not allow to boil.
03 - Pour hot cream over chopped chocolate and let sit undisturbed for 2 minutes to soften the chocolate. Gently stir until completely smooth and fully melted.
04 - Add softened butter and vanilla extract to the chocolate mixture. Stir until completely incorporated and the mixture achieves a glossy consistency.
05 - Cover bowl with plastic wrap and refrigerate for at least 2 hours until ganache becomes firm and holdable.
06 - Line a baking sheet with parchment paper. Using a melon baller or teaspoon, scoop small amounts of ganache and quickly roll between your palms to form uniform balls. Work rapidly to prevent melting.
07 - Roll formed truffles in your choice of coatings including cocoa powder, chopped nuts, shredded coconut, or powdered sugar until evenly covered on all sides.
08 - Place coated truffles on the prepared baking sheet and refrigerate for 30 minutes before serving to set the coating and achieve optimal texture.

# Expert Tips:

01 -
  • They look like you spent hours, but the actual work is maybe fifteen minutes of stirring and rolling.
  • You can flavor them however you want, so every batch feels like a new experiment.
  • They make incredible last minute gifts when wrapped in parchment and tied with string.
  • The texture is so smooth it almost melts before you bite down.
02 -
  • If the ganache feels too soft to roll after chilling, pop it back in the fridge for another twenty minutes, patience here saves a messy counter.
  • Wet or damp hands will make the chocolate seize and turn grainy, so keep your palms completely dry while rolling.
  • Don't skip the final chill after coating, it sets everything in place and gives the truffles that professional snap when you bite into them.
03 -
  • Invest in good chocolate, it's the only ingredient you really taste, so cheap stuff will make cheap tasting truffles.
  • Roll the truffles in the coating twice if you want a thicker, more dramatic shell that holds up longer at room temperature.
  • If your ganache breaks and looks grainy, add a tablespoon of warm cream and whisk vigorously, it usually comes back together.
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