Rich Creamy Chocolate Truffles (Printable Version)

Velvety dark chocolate ganache truffles with customizable coatings. Easy French dessert ready in 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

# Steps:

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 allowing it to boil.
03 - Pour the hot cream over the chocolate and let sit for 2 minutes to soften. 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 Pointers:

01 -
  • You can make them look bakery perfect or charmingly rustic, and either way they taste incredible
  • The base recipe is so forgiving that you can flavor it a dozen different ways and never get bored
  • They feel fancy enough for gifting but come together with just a bowl and a whisk
02 -
  • If your kitchen is warm, chill the ganache a bit longer and work in small batches so the truffles don't turn into a melted mess in your hands
  • Letting the hot cream sit on the chocolate for two minutes before stirring is the trick to avoiding grainy ganache, so resist the urge to stir early
  • Dipping your hands in cold water and drying them between truffles keeps the ganache from sticking and helps you roll faster
03 -
  • Use a small ice cream scoop to portion the ganache so all your truffles end up the same size and look more professional
  • If the ganache gets too soft while you're rolling, pop it back in the fridge for 10 minutes and start again
  • Toast your nuts before chopping them for coatings, it brings out their flavor and makes the truffles taste even more complex
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