Rich, Smooth, and Melt-in-Your-Mouth Chocolate Truffles (Print Version)
Creamy homemade chocolate truffles made from silky ganache, then rolled in cocoa, nuts, powdered sugar, or melted chocolate.
# Ingredients:
For the ganache
01 -
8 oz (226 g) semi-sweet or dark chocolate bars, finely chopped
02 -
2/3 cup (160 ml) heavy cream
03 -
1 tablespoon (14 g) unsalted butter, softened
04 -
1/2 teaspoon vanilla extract
05 -
1 small pinch fine salt
For coating
06 -
1/3 cup (30 g) unsweetened cocoa powder
07 -
1/3 cup (40 g) powdered sugar, optional
08 -
1/2 cup (55 g) finely chopped toasted nuts, optional
09 -
4 oz (113 g) melted chocolate, optional for dipping
# Instructions:
01 -
Place the finely chopped chocolate in a heatproof bowl with the softened butter. Smaller pieces melt faster and make a smoother ganache.
02 -
Warm the heavy cream in a small saucepan over medium-low heat until steaming with tiny bubbles at the edge, about 3-5 minutes. Do not let it boil hard.
03 -
Pour the hot cream over the chocolate and butter. Let stand for 3 minutes, then add vanilla and salt and stir slowly from the center until smooth and glossy.
04 -
Cover the surface directly with parchment or plastic wrap. Refrigerate for 1-2 hours, until the ganache is firm enough to scoop but not rock hard.
05 -
Line a baking sheet with parchment. Scoop 2-teaspoon portions of ganache onto the sheet, then chill the mounds for 15 minutes if they feel sticky.
06 -
Roll each mound quickly between cool hands to form a ball. Coat in cocoa powder, powdered sugar, finely chopped nuts, or melted chocolate. Chill until set.
07 -
Store covered in the refrigerator. Let the truffles sit at room temperature for 10-15 minutes before serving for the creamiest texture.
# Notes:
01 -
Chilling time is 1-2 hours before rolling.
02 -
Best served slightly cool or after 10-15 minutes at room temperature.
03 -
Makes about 24 small truffles.