Rich Creamy Chocolate Truffles (Print Version)

Velvety chocolate truffles with smooth ganache, customizable with cocoa powder, nuts, or coconut coatings.

# 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

# How To Make It:

01 - Place the chopped chocolate in a medium heatproof bowl and set aside.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering, being careful not to boil.
03 - Pour the hot cream over the chocolate and let sit for 2 minutes to soften. 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 the mixture is firm enough to scoop.
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 rapidly to prevent melting.
07 - Roll each truffle in your choice of coatings until evenly covered.
08 - Place coated truffles on the prepared baking sheet and chill for 30 minutes before serving for optimal texture.

# Expert Tips:

01 -
  • These truffles feel fancy but come together with just a handful of ingredients and almost no special skills.
  • You can roll them in anything you like, which means they never taste the same twice and always feel personal.
  • They keep well in the fridge, so you can make them ahead and pull them out whenever you need something impressive.
  • The texture is so smooth it practically melts on your tongue, and people always assume they came from a chocolatier.
02 -
  • If your hands are too warm, the ganache will melt and become a sticky mess, so I learned to keep a bowl of ice water nearby to cool my palms between rolling.
  • Don't skip the two hour chill time, because if the ganache isn't firm enough, you'll end up with lopsided blobs instead of neat little spheres.
  • When you pour the hot cream over the chocolate, resist the urge to stir immediately, letting it sit for those two minutes ensures the chocolate softens evenly and you won't end up with grainy bits.
03 -
  • Use a melon baller instead of a spoon if you want perfectly uniform truffles, it makes scooping faster and the sizes more consistent.
  • If the ganache gets too soft while you're rolling, pop it back in the fridge for 10 minutes, patience here makes all the difference.
  • Dust your hands lightly with cocoa powder before rolling if the ganache is sticky, it keeps things cleaner and adds an extra layer of coating.
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