Rich Creamy Chocolate Truffles (Printable)

Velvety chocolate truffles with customizable coatings. Easy to make with dark chocolate and cream ganache.

# 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

# Directions:

01 - Place chopped dark chocolate in a medium heatproof bowl and set aside.
02 - In a small saucepan, heat heavy cream over medium heat until just simmering, avoiding a 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, stirring until completely incorporated and glossy.
05 - Cover bowl with plastic wrap and refrigerate for at least 2 hours until firm.
06 - Line baking sheet with parchment paper. Using a melon baller or teaspoon, scoop ganache and quickly roll between palms to form balls, working fast to prevent melting.
07 - Roll formed truffles in desired coating until evenly covered.
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving.

# Expert Suggestions:

01 -
  • You only need four core ingredients and about twenty minutes of actual work before the fridge does the rest.
  • Every truffle becomes your own creation when you roll them in whatever coating speaks to you that day.
  • They taste like something from a fancy chocolate shop but cost a fraction of the price.
  • The ganache is so forgiving that even if you think you've messed up, it almost always comes together beautifully.
02 -
  • If your ganache looks grainy or separated after adding the cream, it's likely too hot or too cold, so try gently reheating it over a double boiler while stirring until it smooths out.
  • Cold hands make truffle rolling so much easier, so I sometimes run my palms under cold water and dry them between batches.
  • Don't skip the final chilling step after coating, because it locks in the shape and prevents the truffles from getting soft and sticky too quickly.
03 -
  • Invest in good chocolate because it's the star of this recipe, and you'll taste the difference between quality and cheap substitutes.
  • If you want truffles with a firmer shell, dip them in tempered chocolate instead of rolling them in dry coatings.
  • Make a double batch and freeze half the rolled truffles before coating, then thaw and coat them fresh whenever you need a quick homemade gift.
Return