Chocolate Truffles Ganache Balls (Print Version)

Smooth dark chocolate ganache balls coated in cocoa, nuts, or sprinkles for a rich indulgence.

# What You'll Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream (35% fat)
03 - 2 tbsp unsalted butter, softened

→ Coating

04 - 3 tbsp unsweetened cocoa powder
05 - 1.75 oz finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# Directions:

01 - Place the chopped chocolate in a medium heatproof mixing bowl.
02 - Heat the heavy cream in a small saucepan over medium heat until just simmering, avoiding boiling.
03 - Pour the hot cream over the chopped chocolate, let sit for one minute, then add softened butter and gently stir until smooth and glossy.
04 - Cover the bowl and refrigerate for two hours until firm enough to scoop.
05 - Line a baking sheet with parchment paper. Using a teaspoon or melon baller, scoop heaping amounts of ganache and quickly roll between your palms to form balls to avoid melting.
06 - Roll each ganache ball in cocoa powder, chopped nuts, or sprinkles to coat evenly.
07 - Place the coated truffles on the prepared baking sheet and refrigerate for 15 minutes to set before serving.

# Expert Suggestions:

01 -
  • They look impressive enough to gift but require almost no fancy technique or special equipment.
  • Once you nail the ganache, you've unlocked a flavor base for endless variations—add a hint of orange, a splash of liqueur, or switch up the chocolate entirely.
  • The whole process feels luxurious but comes together faster than you'd expect, making them perfect for last-minute celebrations.
02 -
  • If your ganache won't set, your cream ratio was too high or your chocolate wasn't quality enough; next time, use a higher cocoa percentage or less cream.
  • Melting ganache means the kitchen got warm or your hands were too slow—work in a cool space and have your coating ingredients in small bowls ready before you start rolling.
03 -
  • Use a small melon baller instead of a spoon and your truffles will be uniform and beautiful every single time, with barely any extra effort.
  • Keep your hands cool by running them under cold water and drying them completely before rolling; this single thing transforms how smoothly the ganache rolls into perfect spheres.
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