Rich Creamy Chocolate Truffles (Printable)

Velvety chocolate ganache truffles with customizable coatings. Easy to make, perfect for gifting or indulging.

# Components:

→ 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 (hazelnuts, pistachios, or almonds)
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# Method:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering, without allowing it to boil.
03 - Pour the hot cream over the chocolate. Allow it to sit for 2 minutes to soften, then gently stir until smooth and fully melted.
04 - Add the softened butter and vanilla extract, stirring until completely incorporated and glossy.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours until firm.
06 - Line a baking sheet with parchment paper. Using a melon baller or teaspoon, scoop out small amounts of ganache and quickly roll between your palms to form balls, working rapidly to prevent melting.
07 - Roll truffles in your choice of coatings until evenly covered.
08 - Place coated truffles on the prepared baking sheet and chill for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • They taste like you spent hours in the kitchen when honestly, the hardest part is waiting for them to chill.
  • You can customize them endlessly, which means impressing people with your favorite flavors without reinventing the wheel.
  • They're the kind of gift that makes people think you're far more sophisticated than you actually are.
02 -
  • If your ganache is too soft to roll, pop it back in the fridge for another 15 minutes rather than fighting with it; it'll save your sanity and your truffles.
  • The cream absolutely cannot be boiling when it hits the chocolate, or you'll end up with a broken, grainy mess instead of the silky emulsion you're after.
03 -
  • Let your cream come to just the right temperature by listening for that subtle sound it makes when it's about to boil, not by watching obsessively.
  • Working with cold hands makes the rolling process infinitely easier, so run them under cold water before shaping your truffles.
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