Rich Creamy Chocolate Truffles (Printable)

Velvety chocolate truffles with customizable coatings. Perfect for dessert lovers seeking rich indulgence.

# 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 (hazelnuts, pistachios, or almonds)
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# Directions:

01 - Place 7 oz chopped dark chocolate in a medium heatproof bowl and set aside.
02 - Heat 4 fl oz heavy cream in a small saucepan over medium heat until just simmering, avoiding a boil.
03 - Pour the hot cream over the chopped chocolate. Allow to sit for 2 minutes, then gently stir until smooth and fully melted.
04 - Add 1 oz softened butter and 1 tsp vanilla extract, stirring until completely incorporated and glossy.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours until the mixture is 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 your palms to form uniform balls, working rapidly to prevent melting.
07 - Roll each truffle in your choice of coatings (cocoa powder, chopped nuts, shredded coconut, or powdered sugar) until evenly covered.
08 - Place coated truffles on the prepared baking sheet and chill for 30 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • They look impressively elegant but require no baking, no thermometer, and no special skills.
  • You can roll them in anything you have on hand and pretend each flavor was intentional.
  • The ganache is so forgiving that even if you overheat the cream a little, it still comes together beautifully.
  • They keep for a week in the fridge, which means you can make them ahead and look effortlessly generous when guests arrive.
02 -
  • If your ganache looks grainy or separated, it got too hot or too cold, but you can save it by whisking in a tablespoon of warm cream until it smooths out again.
  • Cold hands really do make rolling easier, so if your palms are warm, rinse them under cold water and dry them between batches.
  • Don't skip the final chill after coating, or the truffles will smudge and lose their shape the moment someone picks one up.
03 -
  • Use a scale to weigh your chocolate and cream if you have one, because precision makes the ganache set perfectly every time.
  • If you want a darker, more intense truffle, bump up the cocoa percentage to 75 or 80, but add an extra tablespoon of cream to keep it smooth.
  • Freeze any leftover ganache in a sealed container for up to three months, then thaw it in the fridge and roll fresh truffles whenever the craving hits.
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