Homemade Chocolate Truffles
Luxurious chocolate truffles made with rich ganache and finished with various coatings - perfect for gifts or special occasions.
Ingredients
- 8 ounces high-quality dark chocolate, finely chopped (60-70% cocoa)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon pure vanilla extract
- Pinch of sea salt
- Unsweetened cocoa powder (for coating)
- Finely chopped nuts (hazelnuts, almonds, or pistachios) (for coating)
- Desiccated coconut (for coating)
- Chocolate sprinkles (for coating)
- Melted chocolate for dipping (optional)
Instructions
- Place finely chopped chocolate in a medium heat-proof bowl.
- In a small saucepan, heat heavy cream just until it begins to simmer around the edges. Do not boil.
- Pour the hot cream over the chopped chocolate and let it stand for 1-2 minutes.
- Gently stir the mixture with a silicone spatula or wooden spoon until the chocolate is completely melted and the mixture is smooth and glossy.
- Add room temperature butter, vanilla, and salt, stirring until fully incorporated.
- Pour the ganache into a shallow dish and allow it to cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours or overnight.
- When the ganache is firm but pliable, prepare your coating ingredients in separate shallow bowls.
- Line a baking sheet with parchment paper. Using a melon baller or small spoon, scoop out small portions of the ganache and quickly roll between your palms to form balls about 1-inch in diameter.
- Immediately roll each truffle in your desired coating, covering it completely.
- Place the coated truffles on the prepared baking sheet and return to the refrigerator to firm up for at least 1 hour before serving or packaging.
Notes
For the smoothest ganache, make sure all ingredients are at the proper temperature – chocolate chopped finely, cream hot but not boiling, and butter at room temperature.
Chill the ganache thoroughly before shaping, and work with small batches at a time, keeping the remainder refrigerated.
Dust your palms lightly with cocoa powder to prevent sticking while rolling, and wash and dry your hands between batches.
For flavored variations, replace the vanilla with other extracts, add a tablespoon of liqueur, or incorporate spices like cinnamon or cardamom.