Chocolate Truffles
Rich, decadent, and surprisingly simple to make, these Chocolate Truffles are the ultimate holiday treat that looks fancy but comes together in minutes. With a silky ganache center that melts in your mouth and endless coating options, they're perfect for holiday parties, cookie exchanges, and homemade gifts. They're elegant enough to impress guests but forgiving enough for kitchen novices, and you can make them ahead and store them in the fridge.
Equipment
- Medium saucepan
- Heatproof mixing bowl
- Whisk or spatula
- Cookie scoop or melon baller 1-inch size
- Parchment paper
- Baking sheet
- Small shallow bowls for coatings
- Airtight container for storage
Ingredients
- 12 oz dark chocolate 340g, 60-70% cacao, finely chopped
- ¾ cup heavy cream 180ml
- 2 tablespoons unsalted butter 28g, softened
- 1 teaspoon vanilla extract 5ml
- salt pinch
For Coating
- 1 cup cocoa powder 85g
- 1 cup powdered sugar 120g
- 1 cup finely chopped nuts 120g, pecans, almonds, or hazelnuts
- sprinkles or crushed candy canes for festive decoration
Instructions
- Place the finely chopped dark chocolate in a heatproof mixing bowl, making sure the pieces are uniform in size so they melt evenly. Set aside.
- Pour the heavy cream into a medium saucepan over medium heat and bring to just below boiling point, until small bubbles form around the edges. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let sit undisturbed for 2-3 minutes. Stir gently from the center outward until completely smooth and glossy. Add the softened butter, vanilla extract, and pinch of salt, stirring until fully incorporated and silky.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours or overnight, until firm enough to scoop.
- Line a baking sheet with parchment paper. Use a cookie scoop or melon baller to portion the ganache into 1-inch balls and place on the prepared baking sheet. Lightly roll each piece between your palms to create smooth balls, working quickly so the ganache doesn't melt. If too soft, return to the fridge for 10-15 minutes.
- Set up shallow bowls with your chosen coatings (cocoa powder, powdered sugar, chopped nuts, sprinkles). Roll a few truffles at a time in your coating of choice until completely covered, then return to the parchment-lined baking sheet. Repeat with remaining truffles, using different coatings for variety.
- Refrigerate the coated truffles for another 15-20 minutes to set. Transfer to an airtight container or gift boxes. Let them sit at room temperature for 5-10 minutes before serving for the best texture and flavor.
Notes
- Use high-quality chocolate: The chocolate is the star ingredient, so choose a brand you enjoy eating on its own.
- Don't skip the chilling time: Properly chilled ganache is much easier to work with and holds its shape better.
- Keep your hands cool: Run cold water over your hands and dry them thoroughly before rolling truffles to prevent melting.
- Work in batches: Only take out a few truffles at a time from the fridge to keep them firm.
- Dust your hands: Lightly dust your palms with cocoa powder when rolling to prevent sticking.
- Experiment with flavors: Add a tablespoon of liqueur, instant espresso powder, or citrus zest to the ganache for variety.
- Double coat if needed: For neater-looking truffles, roll them in coating twice.
- Use a fork for dipping: If you want to dip truffles in melted chocolate instead of rolling in powder, use a fork to lift them and tap off excess.
- Store properly: Keep truffles in an airtight container in the fridge with parchment paper between layers for up to 2 weeks.
- Freezer storage: Freeze truffles in a freezer-safe container for up to 3 months; thaw in the fridge overnight before serving.
Nutrition
Serving: 1TruffleCalories: 95kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 10mgSodium: 5mgFiber: 1gSugar: 7gVitamin A: 2IUCalcium: 1mgIron: 3mg
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