Description
These homemade chocolate truffles are rich, velvety, and perfectly bite-sized treats ideal for celebrations and special occasions. Made with simple ingredients like dark chocolate, cream, and cocoa powder, they offer an indulgent and elegant dessert that melts in your mouth.
Ingredients
Scale
Truffle Base
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
Coating
- Cocoa powder, for dusting
Instructions
- Heat the cream: Pour the heavy cream into a small saucepan and heat over medium until it just begins to simmer, being careful not to boil it.
- Combine with chocolate: Place the chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute to soften the pieces.
- Stir to combine: Gently stir the cream and chocolate together until the mixture is smooth, glossy, and fully incorporated into a ganache.
- Chill the ganache: Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours or until firm enough to handle and shape into balls.
- Form truffles: Using a teaspoon or small scoop, portion out the ganache and roll it quickly between your palms to form smooth, even balls.
- Coat with cocoa powder: Roll each truffle in cocoa powder until evenly coated and place on a parchment-lined tray.
- Store: Keep the finished truffles refrigerated in an airtight container until ready to serve. Let them sit at room temperature for a few minutes before eating to soften slightly.
Notes
- Use high-quality dark chocolate with at least 60% cocoa content for the best flavor and texture.
- You can alternatively coat the truffles in chopped nuts, shredded coconut, or powdered sugar.
- If the ganache is too soft after chilling, return it to the fridge for additional time to firm up.
- Truffles can be stored refrigerated for up to 2 weeks or frozen for up to 3 months.