Rich Creamy Chocolate Truffles (Printable View)

Luxurious chocolate truffles with smooth ganache, customizable with your favorite coatings. Simple and elegant.

# What You'll 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
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# How To Make It:

01 - Place chopped chocolate in a medium heatproof bowl and set aside.
02 - Heat heavy cream in a small saucepan over medium heat until just simmering, approximately 2-3 minutes. Do not allow to boil.
03 - Pour hot cream over chocolate and let sit for 2 minutes. Gently stir until smooth and fully melted.
04 - Add softened butter and vanilla extract to the chocolate mixture, 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 formed truffles in your choice of coatings until evenly covered.
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving.

# Expert Advice:

01 -
  • They taste like something from a fancy chocolate shop but cost a fraction of the price and use ingredients you probably already have.
  • You can customize every single batch with different coatings or flavors, so they never get boring.
  • They're shockingly easy despite looking incredibly impressive, making them perfect for gifts or last minute dinner parties.
02 -
  • Don't skip the resting time after pouring the cream over the chocolate, stirring too soon breaks the emulsion and leaves you with a grainy mess.
  • Keep your hands cool and dry when rolling the truffles, if they start to melt, pop them back in the fridge for 10 minutes and start again.
  • Use the best chocolate you can find because the flavor is so concentrated in truffles that mediocre chocolate will taste flat and boring.
03 -
  • If your ganache looks broken or oily after stirring, add a tablespoon of warm cream and whisk vigorously until it comes back together into a smooth emulsion.
  • Rolling truffles between two spoons instead of your hands keeps them cooler and neater, especially if your kitchen is warm or you're making a big batch.
  • Freeze any leftover ganache in an airtight container for up to three months, then thaw it in the fridge overnight and roll fresh truffles whenever you need them.
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