Chocolate Truffles (Printable Version)

Rich, creamy chocolate truffles with a velvety texture, perfect for customizing with favorite coatings or flavors.

# What You Need:

→ Chocolate Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, softened
04 - 1 tsp pure vanilla extract

→ Coatings

05 - 3 tbsp unsweetened cocoa powder
06 - 3 tbsp finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar

# How-To Steps:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering. Do not boil.
03 - Pour the hot cream over the chocolate. Let sit for 2 minutes to soften, then gently stir until smooth and fully melted.
04 - Add the softened butter and vanilla extract, stirring until completely incorporated and glossy.
05 - Cover the 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 out small amounts of ganache and quickly roll between your palms to form balls. Work quickly to prevent melting.
07 - Roll truffles in your choice of coatings until evenly covered.
08 - Place coated truffles on the prepared baking sheet. Chill for 30 minutes before serving for best texture.

# Expert Tips:

01 -
  • These come together with just five minutes of active work before chilling takes over
  • The texture is impossibly silky, like something from a fancy chocolate shop but better
  • You can customize the coatings to match whatever mood or season you're in
02 -
  • If your ganache separates while stirring, try whisking in a teaspoon of cold cream to bring it back together
  • Room temperature truffles have the silkiest texture, so take them out 15 minutes before serving
  • Chill your hands under cold water between batches if the ganache starts melting in your palms
03 -
  • A small cookie scoop makes uniform portions easier than trying to judge with a spoon
  • Sift your cocoa powder over a bowl first to remove any lumps for the smoothest coating
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