Description
This classic chocolate truffles recipe offers a rich and decadent treat made with smooth dark chocolate ganache. Perfectly coated in cocoa powder or your choice of nuts and sprinkles, these bite-sized delights are ideal for special occasions or a luxurious homemade dessert. Simple to prepare and refrigerated rather than baked, they require minimal ingredients and yield beautifully indulgent results.
Ingredients
Scale
Ganache
- 8 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Coating
- Cocoa powder, for rolling
- Chopped nuts or sprinkles, optional for coating
Instructions
- Prepare the chocolate: Place the chopped dark chocolate in a heatproof bowl to ensure it melts evenly and safely when combined with the hot cream.
- Heat the cream: In a small saucepan, warm the heavy cream over medium heat until it just begins to simmer. Avoid boiling to prevent scorching or separation.
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes, allowing the chocolate to start melting gently.
- Stir the ganache: Gently stir the mixture using a spatula until the chocolate is fully melted and the ganache is smooth and glossy.
- Add vanilla: Stir in the vanilla extract to infuse a subtle aromatic flavor to the ganache.
- Chill the ganache: Refrigerate the ganache for 1 to 2 hours or until it firms enough to shape easily.
- Form truffles: Scoop small portions of the chilled ganache using a spoon or melon baller and roll each portion between your palms to form smooth balls.
- Coat the truffles: Roll the formed truffles in cocoa powder or for variation, coat them with chopped nuts or sprinkles as desired.
- Final chill: Place the coated truffles on a parchment-lined baking sheet and refrigerate again for 30 minutes to set.
- Serve: Enjoy your homemade chocolate truffles chilled for the best texture and flavor experience.
Notes
- Use high-quality dark chocolate for richer flavor and smoother texture.
- If the ganache is too soft to shape, refrigerate longer until firm.
- For a creamier texture, you can substitute half the heavy cream with full-fat coconut milk.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Optional coatings such as powdered sugar, shredded coconut, or melted white chocolate add variety.
