Rich Creamy Chocolate Truffles (Printable)

Luxurious dark chocolate ganache truffles with customizable coatings. Easy to make, elegantly delicious.

# 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:

01 - Place the chopped dark chocolate in a medium heatproof bowl and set aside.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering, being careful 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 the mixture becomes glossy.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours until the mixture is 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 each truffle in your choice of coating until evenly covered on all sides.
08 - Place coated truffles on the prepared baking sheet and chill for 30 minutes before serving to achieve the best texture.

# Expert Advice:

01 -
  • The ganache takes five minutes of actual work, then the fridge does everything else while you clean up or pour yourself tea.
  • You can coat them in anything you want, which means they never have to look or taste the same way twice.
  • They feel fancy enough to gift but forgiving enough that even messy hands won't ruin them.
02 -
  • If your ganache looks grainy or split, it got too hot or too cold too fast, but you can save it by whisking in a tablespoon of warm cream until it comes back together.
  • Cold hands make better truffles, so run your palms under cool water and dry them between rolling each batch.
03 -
  • Use a small ice cream scoop to get evenly sized truffles without weighing each one, it saves time and they'll look more uniform.
  • Dust your hands lightly with cocoa powder while rolling to keep the ganache from sticking and creating a mess.
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