Overview

Decadent, ganache-based chocolate truffles — silky, rich centers rolled in cocoa, nuts, or other coatings. Perfect for gifts, dessert plates, or a luxurious bite with coffee.

Yield & Time

Yield: about 24 truffles (1-inch / 2.5 cm balls)

Prep time: 20 minutes active + chilling 2 hours (or overnight)

Ingredients

8 oz (225 g) good-quality bittersweet chocolate (60–70%), finely chopped

1/2 cup (120 ml) heavy cream

2 tbsp (28 g) unsalted butter, room temperature (optional for extra shine)

1 tsp pure vanilla extract (or 1–2 tbsp liqueur such as rum, brandy, or Frangelico)

Pinch of fine sea salt

For coating: unsweetened cocoa powder, chopped toasted nuts, shredded coconut, powdered sugar, or melted chocolate for dipping

Equipment

Heatproof bowl, small saucepan, spatula, baking sheet lined with parchment, melon baller or teaspoon for scooping, gloves or small bowl of cold water for rolling (optional), thermometer (optional).

Method

1. Place the chopped chocolate in a heatproof bowl so it’s ready to receive the hot cream.

2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer — small bubbles at the edges, not a full boil.

3. Pour the hot cream over the chopped chocolate and let sit for 1–2 minutes to soften. Gently stir with a spatula from the center outward until smooth and fully combined into a glossy ganache.

4. Stir in the butter (if using), vanilla extract or liqueur, and a pinch of salt until incorporated. Taste and adjust flavor.

5. Cover the bowl and chill the ganache in the refrigerator until firm enough to scoop, about 1.5–2 hours (or chill overnight for easier handling).

6. Using a melon baller or teaspoon, scoop portions of ganache and place them on the prepared baking sheet. If the ganache is very soft, chill scooped pieces briefly to firm up.

7. Roll each portion quickly between the palms to form a smooth ball. Work quickly to avoid melting; cooling the hands slightly or using lightly oiled gloves helps.

8. Roll finished truffles in your chosen coating: sifted cocoa powder, finely chopped toasted nuts, desiccated coconut, or dip in melted chocolate and let set on parchment.

9. Chill the coated truffles briefly to set the coating, then bring to room temperature before serving for best texture.

Variations & Flavor Ideas

Orange: add 1 tsp orange zest or 1 tbsp orange liqueur. Mint: 1/2 tsp peppermint extract. Spiced: a pinch of cinnamon or chili powder. Coffee: dissolve 1 tsp instant espresso in the cream before heating.

Storage

Store truffles in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze in a single layer on a tray until firm, then transfer to a freezer container for up to 3 months. Thaw in the refrigerator before bringing to room temperature.

Troubleshooting

Grainy ganache: small lumps of un-melted chocolate can be smoothed by warming very gently over a double boiler or stirring in a tablespoon of warm cream. Too soft after chilling: chill longer or add a little more melted chocolate to firm the mixture. Too firm: let sit at room temperature for a few minutes before scooping.

Serving Suggestions

Serve at room temperature on a platter dusted with cocoa, alongside espresso or dessert wine. Pack in small boxes with parchment for gifts.

Approximate Nutrition (per truffle)

About 90–120 kcal depending on size and coating; higher if dipped in chocolate or rolled in nuts.