Rich Creamy Chocolate Truffles (Printer Friendly)

Velvety chocolate truffles with customizable coatings. Perfect French dessert ready in 2 hours 20 minutes.

# 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
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# How to Make It:

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, 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 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 Tips:

01 -
  • You only need three main ingredients to create something that tastes like it came from a fancy chocolatier.
  • The ganache is forgiving and comes together in minutes, no tempering or candy thermometer required.
  • You can customize each batch with different coatings or flavors, so they never get boring.
  • They keep well in the fridge, which means you can make them ahead and pull them out whenever you need an impressive dessert.
02 -
  • If your ganache looks grainy or separated after adding the cream, it means the chocolate got too hot or cooled too fast, but you can usually save it by whisking in a tablespoon of warm cream until it smooths out again.
  • Cold hands make rolling truffles much easier, so if your ganache starts melting on contact, run your hands under cold water and dry them thoroughly between batches.
  • Don't skip the final 30-minute chill after coating because it sets the outside and makes the truffles much easier to handle and bite into.
03 -
  • Warming your knife or melon baller under hot water and drying it between scoops makes portioning the ganache much cleaner and faster.
  • For an extra-smooth ganache, strain the cream through a fine-mesh sieve after heating to remove any skin or bits that might have formed.
  • If you want a shinier finish, roll the truffles in tempered chocolate instead of dry coatings, though it takes a bit more patience and precision.
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