Rich Creamy Chocolate Truffles (Printable)

Velvety chocolate ganache truffles with customizable coatings. Perfect French dessert in under 3 hours.

# What You'll Need:

→ Chocolate Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), chopped
02 - 4 fl oz heavy cream
03 - 1 oz 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

# Directions:

01 - Place chopped dark chocolate in a medium heatproof bowl and set aside.
02 - In a small saucepan, heat heavy cream over medium heat until just simmering, avoiding boiling.
03 - Pour hot cream over chocolate and let sit for 2 minutes. Gently stir until smooth and fully melted.
04 - Add softened butter and vanilla extract, stirring until completely incorporated and glossy.
05 - Cover 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 ganache portions and quickly roll between palms to form balls, working rapidly to prevent melting.
07 - Roll formed truffles in desired coating until evenly covered.
08 - Place coated truffles on prepared baking sheet and chill for 30 minutes before serving.

# Expert Tips:

01 -
  • They look fancy but come together with just a few ingredients and minimal effort.
  • You can roll them in anything you love, from cocoa powder to crushed cookies, making each batch your own.
  • They melt on your tongue with that silky, luxurious texture you only get from real chocolate and cream.
  • Perfect for gifting or impressing guests without spending hours in the kitchen.
02 -
  • Work fast when rolling the ganache, your hands warm it up quickly and it can get messy if it softens too much.
  • If the ganache feels too soft to shape, pop it back in the fridge for 15 minutes rather than fighting with sticky chocolate.
  • Bring truffles to room temperature about 10 minutes before serving so the texture is creamy, not hard.
03 -
  • Use the best chocolate you can afford, it's the main ingredient and you'll taste the difference.
  • If your ganache splits or looks grainy, add a tablespoon of warm cream and whisk gently until it comes back together.
  • Dust your hands lightly with cocoa powder when rolling to keep the ganache from sticking too much.
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