Rich Creamy Chocolate Truffles (Printable Version)

Rich dark chocolate truffles with velvety ganache, customizable with cocoa, nuts, or coconut coatings.

# 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

# Directions:

01 - Place chopped dark chocolate in a medium heatproof bowl and set aside.
02 - In a small saucepan, heat heavy cream over medium heat until just simmering, being careful not to boil.
03 - Pour hot cream over chocolate and let sit for 2 minutes to soften. Gently stir until smooth and fully melted.
04 - Add softened butter and vanilla extract, stirring until completely incorporated and the mixture becomes glossy.
05 - Cover bowl with plastic wrap and refrigerate for at least 2 hours until firm enough to scoop.
06 - Line a baking sheet with parchment paper. Using a melon baller or teaspoon, scoop small amounts of ganache and quickly roll between palms to form balls, working rapidly to prevent melting.
07 - Roll each truffle in your choice of coatings (cocoa powder, chopped nuts, coconut, or powdered sugar) until evenly covered.
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • You only need three core ingredients and your hands to create something that looks like it came from a boutique.
  • The ganache is endlessly adaptable so you can taste it as orange espresso or bourbon laced magic.
  • They keep for a week in the fridge which means you can make them ahead and look effortlessly impressive.
  • Rolling them is oddly meditative once you stop worrying about perfection.
02 -
  • If your ganache looks grainy or split, it got too hot or was stirred too aggressively. Add a splash of warm cream and whisk gently to bring it back.
  • Cold hands make better truffles. I run mine under cold water and dry them before rolling each batch.
  • Don't skip the final chill after coating or they'll be too soft and your coatings will slide off.
03 -
  • If you want a thinner shell, dip the rolled truffles in tempered chocolate instead of dry coatings. It's extra work but the snap is incredible.
  • Freeze shaped uncoated truffles for 15 minutes before rolling them in coatings if your kitchen is too warm. It keeps them from falling apart in your hands.
  • Double the batch and keep half plain in the freezer. They thaw quickly and you'll always have a homemade gift ready.
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