Irresistible Chocolate Truffles
Luxuriously smooth, melt-in-your-mouth chocolate truffles coated in cocoa, nuts, or powdered sugar. Simple ingredients, foolproof method, and an elegant finish for any occasion.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 oz semisweet chocolate finely chopped
- 0.75 cup heavy cream
- 2 tbsp unsalted butter room temperature
- 1 tsp vanilla extract
- 0.13 tsp fine sea salt a pinch
- 0.5 cup unsweetened cocoa powder for coating
- 0.5 cup finely chopped toasted hazelnuts for coating, optional
- 0.5 cup confectioners' sugar for coating, optional
Instructions
Preparation Steps
- Place the finely chopped semisweet chocolate in a medium heatproof bowl.
- In a small saucepan, heat the heavy cream and butter over medium heat until steaming and just beginning to simmer around the edges; do not boil.
- Pour the hot cream mixture over the chocolate. Let stand undisturbed for 2 minutes to soften the chocolate.
- Add vanilla and salt, then whisk gently from the center outward until completely smooth and glossy.
- Cover and refrigerate until firm enough to scoop, about 2 hours (or chill 30 minutes, stir, then chill another 30 to 45 minutes).
- Set out shallow bowls with cocoa powder, chopped hazelnuts, and confectioners' sugar for coating.
- Scoop about 1 tbsp of ganache per truffle, roll quickly between your palms to form balls, then roll in your desired coating.
- Refrigerate truffles on a parchment-lined tray for 30 minutes to set. Serve slightly chilled or at cool room temperature.
Notes
Storage: Keep refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months. Variations: Stir in 1.0 tbsp of coffee liqueur or orange liqueur with the vanilla, or use milk or dark chocolate to taste. For extra clean scoops, lightly oil your spoon or scoop.