Chocolate Truffles
User Reviews
5
Chocolate Truffles
Description
This recipe starts with finely chopped semi-sweet chocolate and heated cream combined gently in a double boiler until smooth and glossy ganache forms. Vanilla extract is added for subtle flavor depth. The mixture chills until firm yet pliable, similar to playdough, allowing shaping by hand.
Portioned ganache is rolled into small balls and coated with options like cocoa powder, toasted nuts, or sprinkles, which add contrasting texture and visual appeal. The gentle heat method prevents chocolate from burning, preserving silky texture. Wearing gloves or using a utensil when rolling can prevent melting from warm hands.
These truffles offer a balance of rich chocolate creaminess and varied coatings. They make elegant bite-sized confections suitable for holidays or as a refined dessert treat. They do not require baking but depend on chilling to set the ganache properly.
Adjusting the ganache consistency by reheating or adding more chopped chocolate helps if it becomes too soft or firm for rolling. Using a scoop aids uniform truffle size and appearance. Freezing the ganache briefly can also ease rolling if the kitchen is warm.
Ingredients
- 12 ounces semi-sweet chocolate high-quality bars
- ¾ cup heavy cream
- 1 teaspoon vanilla
- cocoa powder chopped toasted nuts
- nut
- Sprinkles
Instructions
- Finely chop the chocolate and place it in a large heat-proof bowl. Add the cream.
- Fill a small pot with 2 inches of water and bring to a boil over high heat. Reduce the heat to low.
- Place the bowl on top of the pot making sure the bowl isn’t touching the water. Stir frequently until the chocolate is melted and the mixture is smooth, fully combined, and glossy. Remove from the pot and stir in the vanilla. Pour the ganache into a loaf or small baking pan.
- Chill for about 1 hour or until the ganache is firm to the touch but your finger can press into it without much force. (It should feel like playdough.)
- Line a plate or small baking sheet with wax or parchment paper.
- Scoop the chilled ganache into 1 to 2 teaspoon-sized portions. Roll between your palms to create a ball and place on the paper. (If your hands are naturally warm, it may help to wear nitrile or latex gloves when shaping the ganache.) Roll each ball into the coating of your choice and return to the fridge to chill until firm, at least 30 minutes. Truffles can be stored in an airtight container in the fridge for up to 2 months.
Notes
- Using rubber gloves or dusting hands with cocoa powder helps reduce mess during rolling.
- Chop chocolate finely to ensure even melting without scorching.
- Use real vanilla extract for clear flavor since truffles are not baked.
- A cookie scoop ensures consistent truffle sizes.
- If ganache is too soft, chill or freeze before rolling to firm it up.
- To fix overly firm ganache, let it sit at room temperature briefly before shaping, or gently reheat with added chocolate if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32balls
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 3mg | 0% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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