Rich Creamy Chocolate Truffles (Printable)

Velvety chocolate ganache truffles with customizable coatings. Easy French dessert ready in 2 hours 20 minutes.

# 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

→ Coatings

05 - 3 tbsp unsweetened cocoa powder
06 - 3 tbsp finely chopped toasted nuts
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# How to Make It:

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. 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. Chill for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • The ganache is so silky it practically rolls itself once you get the hang of it.
  • You can customize every batch with different coatings and flavors, so boredom is impossible.
  • They look fancy enough to gift but require no special skills or equipment.
  • One bite delivers that melt-in-your-mouth richness that stops conversations.
02 -
  • If your ganache looks grainy or separated, it got too hot or was stirred too vigorously, but you can save it by whisking in a tablespoon of warm cream until it smooths out.
  • Cold hands make rolling truffles much easier, so rinse your palms under cool water and dry them between batches.
  • Don't skip the final 30 minute chill after coating, it firms everything up and makes the truffles easier to handle and more elegant to bite into.
03 -
  • Invest in good chocolate, it's the only ingredient you really taste, and cheap chocolate will give you a waxy, flat truffle.
  • If you want to get fancy, temper a little extra chocolate and dip the truffles instead of rolling them in coatings for a glossy, professional shell.
  • Make a double batch and freeze half, they thaw beautifully and you'll always have a homemade gift ready to go.
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