Creamy Chocolate Truffles
Creamy, rich chocolate ganache rolled into bite-sized truffles, coated in cocoa, nuts, or coconut—elegant, indulgent, and perfect for gifting, snacking, or pairing with coffee.
Equipment
- Microwave-Safe Bowl – 1
- Spatula – 1
- Refrigerator – 1
- Small Plates or Bowls – 2–4
- Measuring cups & spoons set
Ingredients
For the Ganache:
- 285 g 10 oz dark chocolate melts (chocolate chips or coarsely chopped block)
- 2 Tbsp 30 g unsalted butter
- 1/2 cup 125 ml full-fat cream
For Coating Options (choose any):
- 1/2 cup desiccated coconut
- 1/4 cup unsweetened cocoa powder Dutch-processed for darker color
- 1/2 cup crushed peanuts small pieces for sticking
- 1/3 cup sprinkles or similar
- 1/4 cup powdered icing sugar
Instructions
- Melt Chocolate & Cream: Place the dark chocolate, unsalted butter, and full-fat cream in a microwave-safe bowl. Heat on high in 4 intervals of 30 seconds, stirring thoroughly between each session. This gentle, incremental heating prevents the chocolate from burning and ensures a smooth, glossy ganache.
- Rest & Blend: Cover the bowl with a plate or lid and let it sit for 5 minutes. After resting, stir until all chocolate is fully melted and the mixture is uniform, silky, and shiny. This is the base ganache for your truffles.
- Chill Ganache: Transfer the ganache to the refrigerator for 6 hours. Do not rush this step by freezing; proper chilling ensures the ganache firms to the ideal consistency for rolling into balls while maintaining creamy texture.
- Prepare Rolling Station: Place a plate or tray in the refrigerator to chill for rolling the truffles. Set out your chosen coatings (cocoa, coconut, nuts, sprinkles, or icing sugar) in shallow bowls for easy access.
- Scoop & Shape: Once the ganache is firm but pliable, use a tablespoon to scoop the mixture. Roll gently between your hands into a smooth ball. Chill your hands on a cold pack or bag of frozen peas as needed to prevent sticking and maintain the ganache’s consistency.
- Coat Truffles: Roll each ganache ball in the desired coating until evenly covered. Work quickly to prevent the truffles from warming too much and losing their shape. Repeat until all truffles are coated and ready to serve.
- Serve & Enjoy: Arrange the truffles on a chilled plate and allow them to come to room temperature before serving. At room temperature, the ganache is luxuriously creamy, offering a melt-in-your-mouth texture similar to gourmet truffles, perfect for gifting, dessert platters, or pairing with coffee.
Notes
- Chocolate Choice Matters: Use dark cooking chocolate from the baking aisle; it melts smoothly and sets perfectly. Everyday chocolate chips work fine, but premium chocolate enhances flavor and texture.
- Ganache Consistency: Chill the ganache long enough to firm but not harden completely. It should be soft enough to scoop and roll without sticking to your hands.
- Rolling Tips: Keep your hands cold using an ice pack or frozen peas to prevent the ganache from melting while rolling. Work quickly to maintain shape.
- Coating Ideas: Classic cocoa powder is simple and elegant. You can also try desiccated coconut, crushed nuts, sprinkles, icing sugar, or creative decorations like crushed candy canes.
- Flavors & Variations: Add a splash of liquor, espresso, orange zest, or peppermint extract to the ganache before chilling for a customized flavor.
- Serving Temperature: Always serve at room temperature to enjoy the creamy, melt-in-your-mouth texture. Chilled truffles can be too firm and lose that signature indulgence.