Silky Chocolate Truffles
These homemade chocolate truffles are as elegant as they are simple, with a luscious ganache center that melts on your tongue.
- Prep30 min
- Total1h 30m
- DifficultyEasy
- Servings4
Chocolate truffles are the ultimate indulgent treat, made from just cream and chocolate. Their name comes from their resemblance to the truffle mushroom, but the flavor is pure chocolate bliss.
The smooth, velvety ganache is chilled until firm, then rolled into bite-sized balls and coated in your favorite toppings. Perfect for gifting or savoring yourself, they keep well in the fridge for up to two weeks.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a medium saucepan or microwave-safe bowl, heat the cream until it just comes to a boil. Let it boil for 30 seconds to evaporate some of the water content.
- Remove from heat and carefully add the chopped chocolate. Let it sit for 1 to 2 minutes to soften and begin to melt. Stir in the vanilla if using.
- Whisk the chocolate and cream together until the mixture is smooth, silky, and fully combined. This is your ganache.
- Pour the ganache into a shallow baking dish and refrigerate until firm, about 1 to 2 hours, until it has the consistency of soft clay.
- Using a small scoop, portion out 3/4-inch balls from the chilled ganache. Roll each ball between your palms until round but not perfectly smooth—the heat of your hands will soften them slightly.
- Roll each softened truffle in your choice of coating: unsweetened cocoa powder, shredded coconut, chocolate sprinkles, toasted nuts, or even sea salt.
- Set the finished truffles aside to firm up at room temperature before serving. Store any leftovers in the refrigerator for up to two weeks.
💡 Tips
- For the best flavor, use a high-quality chocolate that you enjoy eating on its own.
- If the ganache becomes too soft while rolling, return it to the fridge for a few minutes to firm up again.
- Get creative with coatings: try matcha powder, crushed freeze-dried raspberries, or chopped pistachios.
Inspired by a recipe from King Arthur Baking