Rich Creamy Chocolate Truffles (Printable)

Velvety dark 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 Steps:

01 - Place chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat heavy cream over medium heat until just simmering, avoiding a boil.
03 - Pour hot cream over chocolate and let sit for 2 minutes to soften. Gently stir until smooth and fully melted.
04 - Stir in softened butter and vanilla extract until completely incorporated and glossy.
05 - Cover bowl with plastic wrap and refrigerate for at least 2 hours until firm.
06 - Line baking sheet with parchment paper. Using a melon baller or teaspoon, scoop ganache and quickly roll between palms to form balls, working rapidly to prevent melting.
07 - Roll formed truffles in selected coatings until evenly covered on all sides.
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving.

# Top Tips:

01 -
  • Only five ingredients stand between you and homemade truffles that taste like they came from a fancy shop.
  • You can coat them in anything you like and pretend you planned a whole truffle assortment from the start.
  • They come together faster than most cookie recipes and look far more impressive on a plate.
02 -
  • If your ganache feels too soft to roll after chilling, pop it back in the fridge for another 30 minutes, room temperature can throw off the timing.
  • Cold hands make better truffles, so if your palms are warm, rinse them under cool water and dry them between batches.
03 -
  • Toast your nuts before chopping them for coatings, it brings out their flavor and adds a slight crunch that contrasts with the creamy ganache.
  • If you want perfectly round truffles, chill the rolled balls for 10 minutes before coating them so they firm up and hold their shape better.
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