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Easy Chocolate Truffles

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Create rich, silky chocolate truffles with this straightforward recipe. Perfect for gifting or special occasions.

Ingredients

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  • 8 ounces good quality semi-sweet or dark chocolate, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Cocoa powder, for rolling

Instructions

  1. Place the finely chopped chocolate in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
  3. Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring.
  4. Gently whisk the mixture starting from the center and working your way out until smooth and fully combined.
  5. Whisk in the softened butter and vanilla extract until the butter is melted and incorporated.
  6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming.
  7. Chill the ganache in the refrigerator for at least 2 hours, or until firm enough to scoop.
  8. Once firm, scoop the ganache using a small cookie scoop or a spoon. Roll into balls with your hands. If the ganache becomes too soft, return it to the refrigerator for a short time.
  9. Place cocoa powder in a shallow dish. Roll each truffle ball in the cocoa powder until evenly coated.
  10. Place the finished truffles on a parchment-lined baking sheet.
  11. Chill the truffles for at least 30 minutes before serving or storing.

Notes

  • For a richer flavor, use dark chocolate with at least 60% cacao.
  • You can add 1-2 tablespoons of your favorite liqueur (like Kahlua, Grand Marnier, or rum) to the ganache after whisking in the cream for flavored truffles.
  • For a different coating, try rolling the truffles in finely chopped nuts, sprinkles, or shredded coconut.
  • Store truffles in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature for about 15-20 minutes before serving for the best texture.

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