Chocolate Ganache Truffles
What makes these homemade chocolate truffles stand out is the creamy ganache center, which is rich yet delicate, encased in a thin layer of chocolate or dusted with cocoa powder.
Equipment
- Medium saucepan
- Heatproof bowl
- Whisk or spatula
- Baking Sheet
- Spoon or small cookie scoop
- Sifter
Ingredients
For the Ganache:
- 8 oz 225g good-quality dark chocolate, chopped
- 1/2 cup 120ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp unsalted butter softened
For the Coating:
- 1/4 cup 25g cocoa powder, for dusting
- Optional: finely chopped nuts shredded coconut, or melted chocolate for dipping
Instructions
Step 1: Prepare the Ganache
- Chop your dark chocolate into small, even pieces and place them in a heatproof bowl.
- Pour the heavy cream into a medium saucepan and heat over medium heat until it just begins to simmer. Don’t let it boil!
- Pour the hot cream over the chocolate and let it sit for 1–2 minutes to soften.
- Gently whisk until smooth and glossy, then stir in the softened butter and vanilla extract.
- Pro Tip: Whisk continuously once the chocolate starts melting to prevent lumps and get that perfect silky texture.
Step 2: Chill the Ganache
- Cover the bowl with plastic wrap and refrigerate for 1–2 hours, or until the ganache is firm enough to scoop.
- Check occasionally; you want it firm but still scoopable.
- Pro Tip: If you’re short on time, you can place the ganache in the freezer for 20–30 minutes—but watch it closely so it doesn’t get too hard.
Step 3: Shape the Truffles
- Use a teaspoon or small cookie scoop to portion out the ganache.
- Roll each portion quickly between your palms into a smooth ball.
- Place the truffles on a parchment-lined baking sheet as you go.
- Pro Tip: Lightly dust your hands with cocoa powder if the ganache sticks—it keeps rolling neat and mess-free.
Step 4: Coat the Truffles
- Roll each truffle in cocoa powder, nuts, or coconut, depending on your preference.
- For a chocolate coating, melt extra chocolate and dip each truffle, then let them set on the parchment paper.
- Pro Tip: If dipping in melted chocolate, let the ganache chill slightly longer; warmer truffles can melt and lose shape.
Step 5: Serve or Store
- Arrange the truffles on a plate or in a decorative box.
- Store any extras in an airtight container in the fridge for up to 2 weeks.
- Pro Tip: Let refrigerated truffles sit at room temperature for 10–15 minutes before serving—they taste best slightly soft and creamy inside.
Notes
Nutritional Value (Per Truffle – Approximate)
- Calories: 95–110 kcal
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Sugar: 6g
- Protein: 1g
- Fiber: 1g