Description
Rich, decadent dark chocolate truffles with a smooth ganache center, coated in cocoa powder or your favorite toppings. Perfect for gifting or indulging!
Ingredients
Scale
- 16 ounces (450g) high-quality dark chocolate, finely chopped (at least 70% cacao)
- 1 cup (240ml) heavy cream
- 2 tablespoons (30g) unsalted butter, softened
- 2 tablespoons (30ml) liqueur (optional, such as Grand Marnier, Frangelico, or rum)
- Pinch of sea salt
- Cocoa powder, for coating
- Optional coatings: chopped nuts, sprinkles, powdered sugar, melted chocolate
Instructions
- Finely chop the dark chocolate. Place the chopped chocolate in a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until hot and steamy, but not boiling.
- Immediately pour the hot cream over the chopped chocolate.
- Let the mixture sit undisturbed for about 1-2 minutes.
- Gently stir the mixture with a whisk or spatula, starting from the center and working your way outwards. Continue stirring until the ganache is smooth and glossy. If you have any stubborn pieces of chocolate that aren’t melting, you can place the bowl over a double boiler (a saucepan with simmering water) and stir until melted. Just be careful not to overheat the chocolate.
- Once the ganache is smooth, add the softened butter and the liqueur (if using). Stir until the butter is completely melted and incorporated into the ganache.
- Add a pinch of sea salt to enhance the flavor of the chocolate.
- Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache. Refrigerate the ganache for at least 4 hours, or preferably overnight.
- Line a baking sheet with parchment paper or wax paper. Have your cocoa powder (or other coatings) ready in shallow bowls.
- Remove the chilled ganache from the refrigerator. Use a small spoon, melon baller, or truffle scoop to scoop out portions of the ganache (about 1 tablespoon per truffle).
- Roll each scoop of ganache between your palms to form a smooth, round ball. If the ganache is too soft and sticky to roll easily, return it to the refrigerator for a little longer to firm up. You can also chill your hands under cold water to help prevent the ganache from melting too quickly.
- Place the rolled truffles on the prepared baking sheet.
- If the truffles are starting to soften, you can chill them in the refrigerator for another 15-20 minutes before coating them.
- One at a time, drop each truffle into the bowl of your chosen coating (cocoa powder, chopped nuts, sprinkles, etc.). Gently roll the truffle around until it is completely coated.
- Use a fork or your fingers to gently remove any excess coating from the truffle.
- Place the coated truffle back on the prepared baking sheet.
- Repeat the coating process with the remaining truffles, using different coatings as desired.
- Once all the truffles are coated, chill them in the refrigerator for at least 30 minutes to allow the coating to set.
- For an extra touch of elegance, you can drizzle the truffles with melted chocolate. Melt some dark, milk, or white chocolate in a double boiler or microwave. Use a fork or piping bag to drizzle the melted chocolate over the truffles. Let the chocolate set completely before serving.
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 2 months. If freezing, thaw them in the refrigerator overnight before serving.
- Let the truffles sit at room temperature for a few minutes before serving to soften slightly and enhance the flavor. Enjoy!
Notes
- Use high-quality dark chocolate for the best flavor.
- Finely chopping the chocolate ensures even melting.
- Be careful not to overheat the cream or chocolate.
- Chilling the ganache is crucial for firming it up enough to roll.
- If the ganache is too soft to roll, chill it for longer.
- Get creative with your coatings!
- Truffles can be stored in the refrigerator for up to 2 weeks or frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes