Rich creamy chocolate truffles (Printer-friendly)

Smooth chocolate ganache shaped and coated with cocoa, 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, or almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# How-To Steps:

01 - Place the chopped dark chocolate in a medium heatproof bowl.
02 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer without boiling.
03 - Pour the hot cream over the chopped chocolate and let sit for 1 minute. Add the softened butter and gently stir until the mixture is smooth and glossy.
04 - Cover the bowl and refrigerate the ganache for 2 hours, or until firm enough to scoop.
05 - Line a baking sheet with parchment paper. Use a small spoon or melon baller to scoop heaping teaspoons of ganache, then quickly roll between your palms to form balls, working swiftly to prevent melting.
06 - Roll each truffle ball in your choice of cocoa powder, chopped nuts, or sprinkles until fully coated.
07 - Place the coated truffles on the prepared baking sheet and chill for 15 minutes to set before serving.

# Expert Tips:

01 -
  • They taste like you spent hours in a patisserie when really you spent twenty minutes with your hands.
  • Each one is small enough to savor but filling enough to feel like real dessert.
  • You can make them taste like anything—cocoa, nuts, sprinkles—or add a splash of liqueur if you're feeling adventurous.
02 -
  • Don't let the cream boil or the chocolate will seize—slow and gentle is the only way here.
  • If your ganache seems too soft after 2 hours, chill it longer; if it's too stiff, let it sit at room temperature for 5 minutes before rolling.
03 -
  • Use good chocolate that you actually enjoy eating—the quality here is non-negotiable because there's nowhere to hide.
  • If your hands warm the ganache too much while rolling, dip them in ice water and dry them between balls.
Go back