Description
Homemade Chocolate Truffles Recipe: Indulgent cocoa treats made with rich chocolate, cream, and rolled in various coatings. Easy, decadent crowd-pleasers!
Ingredients
Scale
- 8 oz (227g) high-quality semi-sweet chocolate, finely chopped
- ½ cup (120ml) heavy cream
- 2 tablespoons (28g) unsalted butter, softened
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ¼ cup (25g) unsweetened cocoa powder
- ¼ cup (25g) powdered sugar
- ¼ cup (35g) finely chopped nuts (pistachios, hazelnuts, or almonds)
- ¼ cup (45g) chocolate sprinkles
- ¼ cup (45g) toasted coconut flakes
Instructions
- Step 1: Prepare the ganache Place your finely chopped chocolate in a medium heat-resistant bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges – don’t let it reach a full boil. Look for tiny bubbles forming at the perimeter of the pan. Immediately pour the hot cream over the chocolate, making sure all pieces are submerged. Let it stand untouched for 2-3 minutes to allow the chocolate to soften.
- Step 2: Create the smooth chocolate base Gently stir the mixture with a silicone spatula, starting from the center and working outward in a circular motion until the chocolate is completely melted and the mixture is smooth and glossy. Add the softened butter, vanilla extract, and salt, then continue stirring until fully incorporated. The ganache should look shiny and have a silky consistency.
- Step 3: Cool the ganache Press a piece of plastic wrap directly onto the surface of your chocolate truffle mixture to prevent a skin from forming. Allow the ganache to cool to room temperature, then refrigerate for at least 2 hours or until firm enough to scoop and roll. The mixture should be solid but pliable – similar to modeling clay.
- Step 4: Shape the truffles Prepare your rolling station by lining a baking sheet with parchment paper and placing your desired coating ingredients in shallow bowls. Remove the chilled ganache from the refrigerator. Using a melon baller or teaspoon, scoop out small portions (about 1-inch in diameter) of the chocolate mixture. Quickly roll between the palms of your hands to form a ball. Work in batches of 5-6 truffles, returning the remaining ganache to the refrigerator to stay firm.
- Step 5: Coat and finish Immediately roll each truffle in your coating of choice until completely covered. Place the finished homemade chocolate truffles on the prepared baking sheet. Once all truffles are rolled and coated, refrigerate for at least 30 minutes to set completely before serving or packaging. For the best flavor experience, allow the truffles to sit at room temperature for 5-10 minutes before enjoying.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 5g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg