Creamy Homemade Chocolate Truffles
Indulge in rich, creamy chocolate truffles made from everyday dark chocolate and cream.Easy to prepare, customizable, and perfect for gifting or a special treat.
Equipment
- 1 Microwave-Safe Mixing Bowl
- 1 silicone spatula
- 1 Set of Measuring Cups and Spoons
- 1 Chilled Plate or Tray
- 1 Ice Pack or Frozen Bag of Peas
Ingredients
For the Ganache:
- 285 g / 10 oz dark chocolate chips or coarsely chopped block
- 2 tbsp / 30 g unsalted butter
- ½ cup / 125 ml full-fat cream
For Coating (choose one or mix):
- ½ cup desiccated coconut
- ¼ cup unsweetened cocoa powder
- ½ cup crushed peanuts
- ⅓ cup sprinkles
- ¼ cup icing sugar / powdered sugar
Instructions
- Prepare Chocolate Ganache Base: Start by gathering your chocolate, cream, and butter. Place them together in a microwave-safe mixing bowl.This combination will form the silky ganache that is the heart of your truffles. Using the microwave, heat the mixture in short intervals of 30 seconds on high. After each interval, remove the bowl and stir thoroughly to encourage even melting and prevent burning. Repeat this process until the chocolate is fully melted but not overheated, achieving a smooth, glossy texture.
- Let Ganache Rest and Settle: Once the chocolate is fully melted and combined with the cream and butter, cover the bowl with a plate or microwave-safe lid. Allow it to stand at room temperature for five minutes. This resting step ensures the heat evenly distributes, creating a uniform, velvety ganache. After stirring, confirm that the mixture is completely smooth and glossy, without any lumps.
- Chill Ganache for Firmness: Transfer the ganache to the refrigerator for at least six hours.This step is crucial: chilling firmens the mixture to a workable consistency for rolling. Avoid shortcuts like freezing, as this can compromise the creamy texture. While waiting, place the tray or plate that you will use to set the truffles in the fridge as well, so your rolled balls remain firm and maintain their shape.
- Prepare Coating Options: While the ganache chills, select your preferred coatings. Place desiccated coconut, cocoa powder, crushed nuts, sprinkles, or powdered sugar in separate small bowls or plates. These coatings will add flavor, texture, and visual appeal to your truffles. If desired, you can mix coatings for a variety of flavors in a single batch.
- Set Up Rolling Station: Before rolling, prepare a cold surface to help maintain the firmness of the ganache. Place an ice pack or a bag of frozen peas on the countertop and cover it with a couple of paper towels. This “cooling station” allows you to keep your hands cold while handling the soft chocolate, preventing it from melting too quickly.
- Scoop and Portion Ganache: Using a tablespoon, scoop a portion of the chilled ganache. Then, with a teaspoon, transfer a manageable amount into your hands. The ganache should be firm yet pliable—similar to the consistency of softened peanut butter. This portioning ensures consistent truffle sizes and makes rolling easier.
- Roll Ganache into Balls: Gently roll the ganache between your palms to form smooth, round balls. If the chocolate starts to soften, briefly press your hands against the ice pack to cool them. Place each finished truffle on the chilled tray or plate. Continue rolling until all ganache is used, taking breaks as needed to maintain the right texture.
- Coat Truffles for Flavor and Texture: Once all the balls are shaped, roll them in your chosen coatings.Use a spoon or your hands to fully cover each truffle, shaking off any excess. Coating not only enhances flavor but also adds a decorative, professional finish. Experiment with combinations like cocoa plus crushed nuts for a gourmet touch.
- Serve and Enjoy: Allow the coated truffles to sit at room temperature for a few minutes before serving. This ensures the ganache interior is soft, creamy, and melts delightfully in the mouth. These truffles are perfect for gifting, a post-dinner treat, or serving alongside coffee or tea.
- Storage Tips for Freshness: Store truffles in an airtight container in the refrigerator for weeks, or at room temperature if it’s cool. Always serve at room temperature to enjoy the signature creamy texture. They also freeze well if you want to prepare them in advance for special occasions.
Notes
- Always use high-quality dark chocolate or baking chocolate for smooth ganache and proper setting.
- Avoid using low-fat or whipped cream; full-fat cream ensures the ganache remains rich and creamy.
- Chilling the ganache in the refrigerator (not freezer) is essential for easy rolling and perfect texture.
- Keep hands cool when rolling truffles to prevent the chocolate from melting too quickly.
- Experiment with coatings: cocoa powder, desiccated coconut, crushed nuts, sprinkles, or powdered sugar.
- Flavor variations are easy: add extracts like vanilla, almond, coffee, peppermint, or a splash of liquor.
- Serve truffles at room temperature for optimal creaminess and melt-in-your-mouth texture.
- Truffles can be stored in an airtight container in the fridge or frozen for longer shelf life.
