Rich Creamy Chocolate Truffles (Printable Version)

Decadent dark chocolate truffles with velvety ganache, ready to customize with cocoa, nuts, or coconut coatings.

# Ingredient List:

→ 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 7 oz chopped dark chocolate in a medium heatproof bowl
02 - Heat 4 fl oz heavy cream in a small saucepan over medium heat until just simmering, avoiding boiling
03 - Pour hot cream over chocolate and 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 bowl with plastic wrap and refrigerate for at least 2 hours until firm
06 - Line a 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 each truffle in your choice of coating until evenly covered
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving

# Expert Advice:

01 -
  • They taste like the expensive chocolates from fancy shops, but you'll make them in your own kitchen for a fraction of the cost.
  • The base recipe is so forgiving that even if your ganache looks broken at first, a little patience and stirring brings it back to silk.
  • You can roll them in anything you love, which means every batch can match your mood or the season.
  • They keep beautifully in the fridge, so you always have something impressive tucked away for unexpected guests.
02 -
  • If your ganache looks grainy or separated after adding the cream, don't panic, just keep stirring gently and it will come back together as the residual heat continues to melt the chocolate.
  • Cold hands are your best friend when rolling truffles, so if yours run warm, rinse them under cold water and dry them between every few truffles.
  • Letting the ganache chill completely is non-negotiable, because trying to roll it when it's too soft will leave you with a melted mess and a lot of frustration.
03 -
  • Use a small cookie scoop to portion the ganache if you want truffles that are identical in size, but remember that slight variations add homemade charm.
  • If you're making multiple batches, freeze the rolled ganache balls before coating them, then roll them straight from the freezer so they hold their shape beautifully.
  • Always taste your chocolate before you start, because the truffle will only be as good as the chocolate you choose.
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