Rich Creamy Chocolate Truffles (Printable Version)

Velvety dark chocolate ganache rolled in cocoa, chopped nuts, or sprinkles for a luscious treat.

# What You'll Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream (35% fat)
03 - 2 tbsp unsalted butter, softened

→ Coating

04 - 3 tbsp unsweetened cocoa powder
05 - 1.75 oz finely chopped toasted nuts (hazelnuts, pistachios, almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# How to Make It:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - Heat the heavy cream in a small saucepan over medium heat until just simmering, avoiding boiling.
03 - Pour the hot cream over the chocolate. Let sit for 1 minute, then add softened butter and stir gently until smooth and glossy.
04 - Cover the bowl and refrigerate for 2 hours, until firm enough to scoop.
05 - Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop heaping teaspoons of ganache and quickly roll between palms to form balls, working rapidly to avoid melting.
06 - Roll each ganache ball in cocoa powder, chopped nuts, or sprinkles to coat evenly.
07 - Place coated truffles on the baking sheet and chill for 15 minutes to set before serving.

# Expert Tips:

01 -
  • You only need three ingredients for the ganache, and the rest is just rolling and coating.
  • They look impressive enough to gift but are secretly one of the easiest confections you'll ever make.
  • You can flavor them however you like, orange zest, espresso powder, a splash of rum, and they always turn out.
  • They stay fresh in the fridge for a week, so you can make a batch and enjoy them slowly or share them without stress.
02 -
  • If your ganache looks grainy or separated, it got too hot or the chocolate seized. You can sometimes save it by whisking in a tablespoon of warm cream until it smooths out.
  • Don't skip the chilling step or the ganache will be too soft to roll, and you'll end up with chocolate all over your hands and nothing resembling a truffle.
  • If your truffles start melting while you roll them, pop the bowl back in the fridge for 10 minutes and let your hands cool down under cold water.
03 -
  • Wear disposable gloves when rolling if you want to avoid messy hands, or just embrace the chocolate fingerprints as part of the process.
  • Toast your nuts in a dry skillet for a few minutes before chopping, it brings out their flavor and makes the coating taste richer.
  • If you're making truffles for a party, roll them the night before and coat them the morning of so they look fresh and the coatings don't get soggy.
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