Rich Creamy Chocolate Truffles (Print)

Velvety dark chocolate ganache truffles with customizable coatings. Easy to make, gluten-free and vegetarian.

# Ingredients:

→ 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 such as hazelnuts, pistachios, or almonds
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# Instructions:

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 boiling.
03 - Pour the hot cream over the chocolate and let sit for 2 minutes to soften, then 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.

# Pro Tips:

01 -
  • They look impossibly fancy but require only five ingredients and basic kitchen confidence.
  • That moment when you bite through the cocoa-dusted exterior into warm, melting ganache never gets old.
  • You control everything—the chocolate darkness, the coatings, even sneaking in flavors like espresso or orange that make people ask for your secret.
02 -
  • If your ganache breaks and looks grainy instead of smooth, it usually means the cream wasn't hot enough or the chocolate was too cold—add a splash of warm cream and stir slowly until it comes back together.
  • Warm hands are your enemy when rolling; dip your palms in cold water between batches if the ganache starts getting sticky and refuses to hold a shape.
03 -
  • Keep a bowl of ice water nearby to dip your hands between rolling batches—this single trick prevents the ganache from warming too much and getting sticky.
  • If you want your truffles to look exactly uniform, invest in a small melon baller, but honestly, the slightly irregular homemade ones are more charming and taste exactly the same.
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