Rich Creamy Chocolate Truffles (Printable)

Rich, creamy chocolate truffles with velvety texture. Customize with your favorite coatings for elegant desserts.

# 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

# 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, without boiling.
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 Advice:

01 -
  • You only need four main ingredients and a couple of hours for the ganache to set, then youre rolling truffles like a pro.
  • Every batch can look and taste different depending on which coatings you choose, so boredom never creeps in.
  • They make people think you spent hours in the kitchen when really you just melted chocolate and cream together.
  • Theyre naturally gluten free and vegetarian, which means almost everyone at the table can enjoy them without worry.
02 -
  • If your ganache looks grainy or split after adding the cream, it got too hot or was stirred too vigorously, next time let it sit longer before stirring gently.
  • Cold hands make rolling truffles much easier, I run mine under cool water and dry them between batches to keep the ganache from melting too fast.
  • Dont skip the final thirty minute chill after coating, it locks everything in place and gives you that perfect snap when you bite in.
03 -
  • Invest in good chocolate, it makes all the difference and you can taste every nuance when theres so little else in the recipe.
  • If the ganache is too soft to roll after chilling, pop it in the freezer for fifteen minutes to firm it up just enough.
  • Dust your hands lightly with cocoa powder while rolling if the ganache sticks, it adds flavor and prevents a mess.
Return