Description
Decadent dark chocolate truffles made with a rich ganache, perfect for gifting or indulging. Customize with your favorite coatings!
Ingredients
Scale
- 16 ounces (450g) high-quality dark chocolate, finely chopped (at least 70% cacao)
- 1 cup (240ml) heavy cream
- 4 tablespoons (57g) unsalted butter, softened
- 2 tablespoons (30ml) liqueur (such as Grand Marnier, Frangelico, or rum – optional)
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Unsweetened cocoa powder
- Chopped nuts (almonds, pecans, hazelnuts)
- Sprinkles
- Melted chocolate (milk, dark, or white)
- Powdered sugar
Instructions
- Finely chop the chocolate and place it in a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until it just comes to a simmer (small bubbles form around the edges). Do not boil.
- Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for about a minute.
- Gently whisk the cream and chocolate together until the chocolate is completely melted and the mixture is smooth and glossy. If needed, gently warm the bowl over a double boiler or in the microwave in 10-second intervals, stirring in between, until melted. Be careful not to overheat the chocolate!
- Add the softened butter, liqueur (if using), vanilla extract, and a pinch of sea salt to the ganache. Whisk until everything is fully incorporated and the ganache is silky smooth.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache. Refrigerate the ganache for at least 4 hours, or preferably overnight.
- Prepare your chosen coatings in shallow dishes.
- Once the ganache is firm, use a small cookie scoop or a spoon to scoop out portions of the ganache.
- Gently roll each scoop of ganache between your palms to form a smooth ball. If the ganache is too soft and sticky to roll easily, return it to the refrigerator for another 30 minutes to firm up further. You can also lightly dust your hands with cocoa powder or powdered sugar to prevent sticking.
- Place the rolled truffles on a baking sheet lined with parchment paper or a silicone mat.
- For easier coating, you can chill the rolled truffles in the refrigerator for another 30 minutes before coating.
- One at a time, roll each truffle in your chosen coating, ensuring it’s evenly coated.
- Place the coated truffles back on the prepared baking sheet.
- If you’re using melted chocolate, you can drizzle a contrasting color of melted chocolate over the truffles for a decorative touch. You can also sprinkle them with extra nuts, sprinkles, or sea salt.
- Refrigerate the coated truffles for at least 30 minutes, or until the coating is set.
Notes
- Storage: Store your chocolate truffles in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 2 months. To freeze, place the truffles in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or freezer bag. Thaw in the refrigerator before serving.
- Tips for Success:
Use High-Quality Chocolate: The quality of your chocolate will directly impact the flavor of your truffles. Choose a high-quality dark chocolate with at least 70% cacao for the best results.
Don’t Overheat the Cream: Overheating the cream can cause it to separate and affect the texture of the ganache. Heat it gently until it just comes to a simmer.
Be Patient When Melting the Chocolate: Don’t rush the melting process. Gently whisk the cream and chocolate together until the chocolate is completely melted and the mixture is smooth.
Chill the Ganache Properly: Chilling the ganache for at least 4 hours, or preferably overnight, is essential for it to firm up enough to be easily rolled into truffles.
Keep Your Hands Cool: If the ganache starts to melt in your hands while rolling the truffles, wash your hands with cold water and dry them thoroughly before continuing.
Experiment with Flavors: Don’t be afraid to experiment with different flavors! You can add different liqueurs, extracts, spices, or even citrus zest to the ganache to create your own unique truffle flavors.
Get Creative with Coatings: The possibilities for coatings are endless! Try using different types of nuts, sprinkles, cocoa powders, or even edible glitter to create visually stunning truffles. - Troubleshooting:
Ganache is too soft: If your ganache is too soft to roll, it hasn’t chilled long enough. Return it to the refrigerator for another hour or two.
Ganache is too hard: If your ganache is too hard to scoop, let it sit at room temperature for a few minutes to soften slightly.
Truffles are melting: If your truffles are melting, make sure they are properly chilled. You can also work in a cool environment and keep your hands cool.
Coatings aren’t sticking: If your coatings aren’t sticking to the truffles, try chilling the truffles for a few minutes before coating them. You can also lightly dampen the truffles with a little bit of water or melted chocolate to help the coatings adhere.
- Prep Time: 20 minutes
- Cook Time: 5 minutes