Rich Creamy Chocolate Truffles (Printable)

Velvety chocolate ganache truffles with customizable coatings. Simple to make with just a few quality ingredients.

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

# Directions:

01 - Place chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat heavy cream over medium heat until just simmering, without boiling.
03 - Pour hot cream over chocolate and let sit for 2 minutes to soften. Gently stir until smooth and fully melted.
04 - Add softened butter and vanilla extract, stirring until completely incorporated and glossy.
05 - Cover 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 small amounts of ganache and quickly roll between palms to form balls. Work rapidly to prevent melting.
07 - Roll truffles in your choice of coatings until evenly covered.
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • They taste like something from a fancy chocolatier but cost a fraction of the price and take less than half an hour of active work.
  • You can customize every single one with different coatings, flavors, or infusions, so no two batches ever have to be the same.
  • The ganache is so forgiving that even if you overheat the cream slightly or let it chill too long, it still turns into something beautiful.
02 -
  • If your ganache looks grainy or split after adding the cream, it's usually because the chocolate got too hot or was stirred too aggressively. You can often save it by adding a tablespoon of warm cream and whisking gently until it comes back together.
  • Cold hands make all the difference when rolling truffles. I've started running my hands under cold water and drying them between every few truffles, and it keeps the ganache from turning into a melted mess.
  • Don't skip the final 30 minute chill after coating. It sets the exterior and makes the truffles much easier to handle and serve without them falling apart or leaving chocolate smudges everywhere.
03 -
  • For an ultra smooth ganache, strain the cream through a fine mesh sieve after heating to catch any skin or bits that might have formed.
  • Dust your hands lightly with cocoa powder before rolling if the ganache is sticky. It keeps things cleaner and adds a little extra coating as you work.
  • Freeze shaped truffles for 10 minutes before coating if you're working in a warm kitchen. It firms them up just enough to handle without melting all over your hands.
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