Rich Creamy Chocolate Truffles (Print Version)

Rich chocolate ganache truffles with velvety texture. Customize with cocoa powder, nuts, or coconut coatings.

# 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 (optional)

→ Coatings

05 - 3 tbsp unsweetened cocoa powder
06 - 3 tbsp finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
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, being careful not to boil.
03 - Pour hot cream over chocolate and let sit for 2 minutes to soften. Gently stir until smooth and fully melted.
04 - Add softened butter and vanilla extract if using, 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 small amounts of ganache and quickly roll between your palms to form balls, working rapidly to prevent melting.
07 - Roll formed 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 Suggestions:

01 -
  • They taste expensive and fancy but use only a handful of ingredients you probably already have.
  • You can customize every single batch with different coatings, flavors, or fillings without changing the base recipe.
  • They make you look like a culinary genius even though the technique is surprisingly forgiving.
  • Rolling them by hand is oddly meditative, like edible therapy after a long week.
02 -
  • If your ganache splits or looks grainy, it got too hot or was stirred too aggressively, so next time let it sit longer before stirring and use a gentler hand.
  • Rolling truffles with cold hands helps them hold their shape, so I sometimes run my palms under cold water and dry them between batches.
  • Don't skip the final chill after coating, because warm truffles will smudge and lose their shape the moment you touch them.
03 -
  • Use a small ice cream scoop to portion the ganache so all your truffles end up the same size and look professionally uniform.
  • If the ganache is too soft to roll, pop it back in the fridge for 15 minutes rather than fighting with melty chocolate.
  • Wear disposable gloves when rolling if you want to avoid chocolate-covered hands, though I've made peace with the mess.
  • Pair these with a glass of port or late-harvest dessert wine for an elegant finish to any meal.
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