Rich Creamy Chocolate Truffles (Printable)

Velvety dark chocolate truffles with customizable coatings. Simple to make with cream, butter, and quality chocolate.

# Ingredient List:

→ 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 (hazelnuts, pistachios, or almonds)
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# Steps:

01 - Place the chopped dark chocolate in a medium heatproof bowl and set aside.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering, being careful not 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 the 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 Advice:

01 -
  • They taste like you spent hours in a professional kitchen when really you were just home watching the cream do the heavy lifting.
  • The ganache base is endlessly customizable—add espresso, orange zest, or a splash of liqueur and suddenly it's a completely different gift to give away.
  • Four coating options mean you can make a whole variety in one batch and feel wildly accomplished.
02 -
  • Don't boil the cream—simmering is the gentle boundary between perfect and broken, and once cream breaks it won't come back together no matter how nicely you ask.
  • Room temperature butter matters because cold butter won't incorporate smoothly and will create little flecks instead of glossy ganache, so pull it out of the fridge about an hour before you start.
  • Work fast when rolling but don't panic—if your hands are warm and the ganache is softening, just pop everything back in the fridge for ten minutes and start again.
03 -
  • If your kitchen is warm, chill your baking sheet and even your hands before rolling to buy yourself more working time with the ganache.
  • The difference between good truffles and great truffles is using chocolate you actually like eating—this is not the place to economize because everything else is so simple that the chocolate quality shows through completely.
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