Chocolate Truffle Recipe

Rows of chocolate truffles with assorted coatings.

These easy Chocolate Truffles are a lovely sweet treat that is so simple to make. There are many options for different flavors and coatings, or you can stick with the classic and coat them in cocoa powder!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 1 30

Total Time 2

Servings balls

Calories 81kcal

Author John Kanell

Equipment

Large bowl
Parchment paper

Ingredients

12 ounces high-quality semi-sweet chocolate bars (338g)
¾ cup heavy cream (180ml)
1 teaspoon vanilla
Coatings: cocoa powder, chopped toasted nuts, sprinkles

Instructions

Finely chop the chocolate and place in a large heat proof bowl. Add the cream.
Fill a small pot with 2 inches of water and bring to a boil over high heat. Reduce the heat to low.
Place the bowl on top of the pot making sure the bowl isn’t touching the water. Stir frequently until the chocolate is melted and the mixture is smooth, fully combined, and glossy. Remove from the pot and stir in the vanilla. Pour the ganache into a loaf or small baking pan.
Chill for about 1 hour or until the ganache is firm to the touch but your finger can press into it without much force. (It should feel like playdough.)
Line a plate or small baking sheet with wax or parchment paper.
Scoop the chilled ganache into 1 to 2 teaspoon-size portions. Roll between your palms to create a ball and place it on the paper. (If your hands are naturally warm, it may help to wear nitrile or latex gloves when shaping the ganache.) Roll each ball into the coating of your choice and return to the fridge to chill until firm, at least 30 minutes. Truffles can be stored in an airtight container in the fridge for up to 2 months.

Video

Notes

If the ganache is too soft, make sure it has chilled for long enough. If so, and it is still too soft, you will have to gently reheat the mixture and add more chopped chocolate to it.
If your ganache is too firm to scoop or roll, let it stand at room temperature for a few minutes and try again.
Have fun with the coatings! Cocoa powder, powdered sugar, sprinkles, nuts, coconut, and powdered freeze-dried fruit all work great! You can even dip them in melted chocolate for a hard chocolate shell.

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