Rich Creamy Chocolate Truffles (Printable)

Luxurious chocolate truffles with silky ganache centers, customizable with your favorite coatings and flavors.

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

# How-To 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 chopped 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 the mixture is glossy.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours until the mixture is firm enough to scoop.
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 uniform balls. Work rapidly to prevent the mixture from melting.
07 - Roll each truffle in your choice of coatings—cocoa powder, chopped nuts, shredded coconut, or powdered sugar—until evenly covered on all sides.
08 - Place the coated truffles on the prepared baking sheet and chill for 30 minutes before serving to set the coating and achieve the best texture.

# Expert Tips:

01 -
  • You only need three core ingredients and most of the time is just hands off chilling.
  • They taste like something from a fancy shop but cost a fraction of the price.
  • You can customize every batch with different coatings or flavored infusions to match any occasion.
  • They're naturally gluten free and come together without any baking or tricky tempering.
02 -
  • If your ganache looks grainy or split, it got too hot or was stirred too vigorously, but you can often save it by whisking in a tablespoon of warm cream.
  • Cold hands make better truffles, so if your palms are warm, rinse them under cold water and dry them between rolling each batch.
  • Don't skip the final chilling step after coating or the truffles will be too soft and messy to serve.
03 -
  • Use a small ice cream scoop or melon baller to keep your truffles uniform in size so they look professional and cook evenly if you ever dip them in tempered chocolate.
  • If the ganache is too soft to roll even after chilling, pop it in the freezer for fifteen minutes to firm it up quickly.
  • Dust your hands lightly with cocoa powder while rolling to prevent sticking and give the truffles a head start on their coating.
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