Rich Creamy Chocolate Truffles (Printer-friendly)

Velvety chocolate ganache rolled in cocoa, nuts, or coconut. Perfect French dessert in just over 2 hours.

# 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

# How To Make It:

01 - Place chopped dark chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat heavy cream over medium heat until just simmering, being careful not to boil.
03 - Pour hot cream over chocolate and let sit for 2 minutes to soften, then gently stir until completely smooth and melted.
04 - Add softened butter and vanilla extract, stirring until fully incorporated and the mixture becomes glossy.
05 - Cover 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 ganache portions and quickly roll between palms to form uniform balls, working rapidly to prevent melting.
07 - Roll formed truffles in chosen coating options until evenly covered on all sides.
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving.

# Expert Tips:

01 -
  • You only need four main ingredients and about twenty minutes of active work to create something that tastes like it came from a French chocolatier.
  • The coatings are endlessly customizable, so you can make a whole box of truffles that feel personal and creative without any extra recipes.
  • They hold up beautifully in the fridge for a week, which means you can make them ahead and pull them out whenever you need a little luxury.
02 -
  • If your ganache looks broken or grainy after adding the cream, it's usually because the cream was too hot or the chocolate was stirred too vigorously. Let it cool slightly and whisk gently to bring it back together.
  • Cold hands are your best friend when rolling truffles. I sometimes run my palms under cold water and dry them between every few truffles to keep the ganache from melting all over my fingers.
03 -
  • Use a kitchen scale to weigh your ganache portions before rolling if you want perfectly uniform truffles. I aim for about 10 grams each, which gives you that classic one-bite size.
  • If the ganache is too soft to roll even after chilling, pop it back in the fridge for another thirty minutes or stick it in the freezer for ten. You want it firm but not rock-hard.
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