Rich Creamy Chocolate Truffles (Printable Version)

Velvety chocolate ganache truffles with customizable coatings. Perfect for any occasion or gift-giving.

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

# Step-by-Step Directions:

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, taking care not to boil
03 - Pour the hot cream over the chocolate and let 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 the ganache becomes 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 spheres, working rapidly to prevent melting
07 - Roll the shaped 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 to achieve the best texture

# Expert Advice:

01 -
  • They look fancy and taste incredible, but the technique is so forgiving that even beginners can make them beautiful.
  • You can customize every single truffle with different coatings, flavors, or mix ins, so no two batches ever have to be the same.
02 -
  • If your ganache looks too runny after mixing, don't add more chocolate, just give it the full chill time and it will firm up perfectly.
  • Rolling truffles with cold hands or dipping your palms in cocoa powder between rolls keeps the ganache from melting and sticking to your skin.
03 -
  • For an extra glossy finish, add a tablespoon of corn syrup or honey to the ganache along with the butter.
  • If you want to dip truffles in tempered chocolate instead of rolling them in coatings, freeze the ganache balls for 15 minutes first so they don't melt during dipping.
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