Luxuriously Smooth Chocolate Truffles (Printable)
Rich and silky chocolate balls coated with cocoa, nuts, or coconut for a delightful finish.
# What You'll Need:
→ Chocolate Mixture
01 - 7 oz high-quality dark chocolate (60–70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, softened
04 - 1 tsp pure vanilla extract
→ Coating Options
05 - 2 tbsp unsweetened cocoa powder
06 - 1.75 oz finely chopped toasted nuts (hazelnuts, almonds, or pistachios)
07 - 1.75 oz shredded coconut (optional)
# How-to Steps:
01 - Place the chopped dark chocolate in a medium heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer; remove from heat immediately.
03 - Pour the hot cream over the chopped chocolate and let sit for 2 minutes. Add the softened butter and vanilla extract, then stir gently until the mixture is smooth and homogenous.
04 - Cover the bowl and refrigerate for at least 2 hours until firm enough to scoop.
05 - Scoop small portions using a melon baller or teaspoon and quickly roll each into a ball by hand.
06 - Roll each truffle in your choice of unsweetened cocoa powder, chopped toasted nuts, or shredded coconut to coat evenly.
07 - Arrange the coated truffles on a parchment-lined tray and refrigerate for 20 minutes to firm up before serving.
# Expert Pointers:
01 -
- They taste like you've spent hours in a professional kitchen, but honestly, you'll have them ready in under 30 minutes of actual work
- These are the kind of gift that makes people think you're far fancier than you actually are, which is always fun
- Once you nail the basic ganache, you can flavor them however you want—it's like having a secret superpower at dinner parties
- There's something deeply satisfying about rolling something so simple into something so luxurious
02 -
- If your ganache seizes (becomes grainy) when you add the cream, it's usually because the temperature difference was too extreme. Save it by adding a tablespoon of warm cream and stirring very gently—this almost always fixes it.
- Don't let the cream boil. A rolling boil can actually cause the ganache to break when you stir it. Once you see those tiny bubbles forming around the edge, pull it off the heat immediately.
- The room temperature matters more than you'd think. If your kitchen is very warm, your truffles will need extra time in the fridge to firm up, and you might need to wear latex gloves while rolling them so your body heat doesn't soften them too much.
03 -
- Invest in a good melon baller—it transforms the rolling process from frustrating to almost meditative, and the uniform size looks far more professional
- If your hands get too warm while rolling, dip them briefly in cold water and dry them completely. Cold hands are your best friend in truffle-making.