Description
Luxurious homemade chocolate truffles with silky-smooth ganache centers and classic cocoa powder coating. Simple ingredients and easy techniques create gourmet-quality confections perfect for gifting or special occasions.
Ingredients
Scale
For the Ganache:
- 12 oz high-quality dark chocolate (60-70% cacao), finely chopped
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
For Coating:
- ¾ cup unsweetened cocoa powder, sifted
- Optional alternatives: finely chopped nuts, chocolate shavings, shredded coconut, crushed cookies
Optional Flavor Add-Ins (choose one):
- 1 tablespoon liqueur (Grand Marnier, Kahlúa, Bailey’s, rum)
- 1 teaspoon instant espresso powder
- ½ teaspoon peppermint or almond extract
- 1 tablespoon orange or lemon zest
- ¼ teaspoon ground cinnamon or cayenne pepper
Instructions
- Prepare the Chocolate: Place finely chopped chocolate in a heatproof bowl (glass or metal works best). The smaller and more uniform your chocolate pieces, the more evenly they’ll melt. Set aside.
- Heat the Cream: In a medium saucepan over medium heat, warm the heavy cream until it just begins to simmer around the edges. Small bubbles will form around the perimeter, and steam will rise. Don’t let it come to a rolling boil—you want it hot enough to melt chocolate but not so hot it scorches.
- Create the Ganache: Pour the hot cream over the chopped chocolate. Let it sit undisturbed for 2-3 minutes to allow the heat to begin melting the chocolate. This resting period is crucial—resist the urge to stir immediately.
- Stir Until Smooth: Starting from the center and working outward in small circles, gently whisk or stir the mixture until completely smooth and glossy. The chocolate should fully melt into the cream, creating a uniform, silky ganache. If small chocolate pieces remain, place the bowl over a pot of barely simmering water (double boiler method) and stir until completely smooth.
- Add Finishing Touches: Stir in softened butter, vanilla extract, and salt until fully incorporated. If using any optional flavor additions (liqueur, espresso powder, extracts, zest, or spices), add them now and stir until evenly distributed.
- Chill the Ganache: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for 2-3 hours or until firm enough to scoop but not rock-hard. The ganache should have the consistency of thick frosting.
- Line Your Pan: While ganache chills, line a large baking sheet with parchment paper or a silicone mat. This prevents truffles from sticking and makes cleanup easy.
- Scoop the Truffles: Using a small cookie scoop, melon baller, or teaspoon, portion out ganache into roughly 1-tablespoon amounts onto the prepared baking sheet. Don’t worry about perfection—they just need to be roughly uniform in size. Work quickly so the ganache doesn’t warm up too much from your hands.
- Roll into Balls: Lightly dust your hands with cocoa powder to prevent sticking. Working with one portion at a time, quickly roll the ganache between your palms to form a ball. Don’t overwork them—the heat from your hands will melt the chocolate. Place rolled truffles back on the baking sheet. If the ganache becomes too soft, refrigerate for 10-15 minutes before continuing.
- Chill Again: Refrigerate the rolled truffles for at least 30 minutes to firm them up before coating. This step ensures they hold their shape during the coating process.
- Prepare the Coating: Place sifted cocoa powder in a shallow bowl or plate. If using alternative coatings, prepare them in separate bowls.
- Coat the Truffles: Working with a few truffles at a time, roll each one in the cocoa powder (or chosen coating) until completely covered. Use a fork to roll them around, then tap off any excess coating. Transfer coated truffles to a clean parchment-lined baking sheet or directly into storage containers.
- Final Chill: Refrigerate coated truffles for another 20-30 minutes to set completely before serving or packaging.
Notes
- Temperature is crucial: If your kitchen is warm, chill the ganache longer. If too firm to scoop, let it sit at room temperature for 10-15 minutes.
- For extra-smooth ganache: Strain the mixture through a fine-mesh sieve after stirring to catch any undissolved chocolate bits.
- Quick rolling trick: Dust your hands with cocoa powder frequently to prevent sticking and make rolling easier.
- Mixed coatings: Create variety by coating different truffles in different toppings—cocoa, nuts, coconut, etc.
- Gift packaging: Store truffles in petit four cups or mini cupcake liners for elegant presentation.
- Shelf life: Homemade truffles keep for 2 weeks refrigerated or 2 months frozen.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 truffle
- Calories: 85
- Sugar: 6g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg