Rich Creamy Chocolate Truffles (Printer view)

Velvety chocolate ganache truffles with customizable coatings. Perfect for gift-giving or special occasions.

# 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

# Directions:

01 - Place chopped dark chocolate in a medium heatproof bowl.
02 - Heat heavy cream in a small saucepan over medium heat until just simmering, avoiding boiling.
03 - Pour hot cream over chocolate and let sit for 2 minutes to soften, then 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 a baking sheet with parchment paper. Using a melon baller or teaspoon, scoop ganache and quickly roll between palms to form balls, working rapidly 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 -
  • The ganache is so forgiving that even if you think you've messed up, it somehow pulls together into silky perfection.
  • You can customize every single truffle with different coatings, making each bite feel like a little surprise.
  • They look impressively fancy but require no special skills, just a willingness to get your hands a little messy.
  • These truffles keep well in the fridge, so you can make them ahead and pull them out whenever you need something sweet or impressive.
02 -
  • If your ganache looks separated or grainy after adding the cream, don't panic, just add a tablespoon of warm cream and stir vigorously until it comes back together.
  • Cold hands make rolling truffles so much easier. I sometimes run my palms under cold water and dry them between every few truffles to keep the ganache from melting.
  • Don't skip the final chilling step after coating, it sets the coatings and makes the truffles easier to handle and prettier to serve.
03 -
  • Always use the best chocolate you can afford, because there's nowhere for subpar chocolate to hide in a truffle.
  • If your kitchen is warm, pop the ganache back in the fridge for a few minutes between rolling batches so it stays firm and easy to shape.
  • Taste your ganache before chilling it, that's your chance to adjust the sweetness or add a pinch of salt if needed.
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