Dark Chocolate Truffles
User Reviews
5
12 reviews
Excellent
Dark Chocolate Truffles
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Dark Chocolate Truffles crafted from rich dark chocolate and heavy cream offer a smooth, luxurious ganache center. Optional spirits add distinct flavors, while coatings such as cocoa powder, toasted coconut, powdered sugar, or melted couverture chocolate provide varied textures and finishes. These bite-sized morsels balance creamy richness with a slightly firm exterior.
Description
The Dark Chocolate Truffles start by melting high-percentage dark chocolate with hot heavy cream and unsalted butter, forming a silky ganache. Cooling solidifies it for shaping into small balls. Optional additions of spirits like Champagne or brandy can infuse subtle aromatic notes into the ganache before chilling. The truffles are then rolled and coated with different garnishes such as cocoa powder, toasted coconut, powdered sugar, or dipped in melted couverture chocolate to offer contrasting textures and flavors.
This recipe yields 40-45 truffles, each typically served as two pieces per person. Their rich chocolate core and smooth texture make them suited for gifting or special treats, with the choice of garnish allowing customization to taste or occasion.
For easier handling during rolling, chilling hands briefly helps prevent melting and sticking. Refrigeration firms the ganache before shaping and keeps finished truffles firm until serving.
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Ingredients
FOR DARK CHOCOLATE TRUFFLES:
- 10½ ounces dark chocolate 60-70% cacao (3 bars)
- ¾ cup+ 2 tablespoons heavy whipping cream
- 1 tablespoon butter unsalted
OPTIONAL FLAVORINGS
- 3 tablespoons spirits I used Champagne, Chambord and Coconut liqueur, or brandy or liqueurs
GARNISHES:
- 2 tablespoons cocoa powder
- ½ cup coconut chopped in a food processor and lightly toasted at 350° for 5-8 minutes, flaked, sweetened
- 2 tablespoons powdered sugar
- 3 ounces couverture chocolate for dipping (or the best quality melted chocolate you can find, melted
Instructions
FOR DARK CHOCOLATE TRUFFLES:
- Chop 10½ ounces dark chocolate into small pieces.
- Heat ¾ cup+ 2 tablespoons heavy whipping cream and 1 tablespoon unsalted butter to a simmer, just until the cream is hot, but not boiling. If it boils, remove it from the heat to cool for a minute or two.
- Pour the heated cream over the chocolate and let it sit without touching it for 5 minutes, then stir until the chocolate has completely melted.
IF THE CHOCOLATE DOESN'T MELT COMPLETELY IN THE CREAM:
- Place the bowl over a saucepan with about 1" of water simmering (steaming, but not boiling) and stir until the remainder of the chocolate melts fully. (Alternatively, you can microwave the chocolate bowl in 10-15 second bursts at 50% power, stirring after each, until the chocolate fully melts.
- If you're not flavoring the truffles, cool the chocolate mixture to room temperature then refrigerate for two hours.
FOR ONE VARIETY OF FLAVORED TRUFFLES:
- Add 3 tablespoons of your favorite spirits or liqueur to the bowl of ganache and stir well to combine. Cover and refrigerate for two hours, until the ganache has hardened.
TO MAKE SEVERAL TYPES OF FLAVORED TRUFFLES:
- Divide the chocolate ganache evenly between three bowls and add one tablespoon of spirits or liqueur to each bowl. Mix well to combine, cover, and refrigerate for one hour. Remember to label each bowl, so you know which is which.
TO FORM THE TRUFFLES:
- Use a cookie scoop to portion balls of ganache and transfer to a parchment lined sheet pan. Refrigerate for an additional 15-30 minutes.
- Once chilled again, press a portion of the dark chocolate in the palm of your hand, compressing it so it holds together, then roll quickly between your two palms into a ball. Transfer the truffle to the sheet pan and refrigerate.
DECORATE THE CANDIES:
- While the chocolates chill, prepare your garnish(es) in separate bowls for rolling or dipping. For dry garnishes, roll the truffles, pressing as necessary for the garnish to stick.
- For dipping with a dark chocolate shell, melt the chocolate and let it cool slightly before dipping the truffles. (The trick is that the dipping chocolate shouldn't be so hot that it melts the ganache). Add sprinkles or other garnish while the dip is still wet, so they stick. Let them dry naturally at room temperature.
- Store truffles in an airtight container in the refrigerator for up to a week.
- Serve truffles at room temperature for the best flavor.
Notes
- This recipe makes 40–45 truffles; serving size is two candies.
- To prevent ganache from sticking to hands, cool your hands by holding a cold pack or bag of frozen peas for 1–2 minutes, then dry thoroughly before rolling.
Nutrition Information
Show Details
Calories
155.28kcal
(8%)
Carbohydrates
10.37g
(3%)
Protein
1.72g
(3%)
Fat
11.93g
(18%)
Saturated Fat
7.34g
(37%)
Polyunsaturated Fat
0.39g
(2%)
Monounsaturated Fat
3.3g
(17%)
Trans Fat
0.03g
(2%)
Cholesterol
12.41mg
(4%)
Sodium
11.16mg
(0%)
Potassium
119.77mg
(3%)
Fiber
2.21g
(9%)
Sugar
6.25g
(13%)
Vitamin A
159.5IU
(3%)
Vitamin C
0.06mg
(0%)
Calcium
17.04mg
(2%)
Iron
1.71mg
(10%)
Nutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 15528 kcal
% Daily Value*
| Calories | 155.28kcal | 8% |
| Carbohydrates | 10.37g | 3% |
| Protein | 1.72g | 3% |
| Fat | 11.93g | 18% |
| Saturated Fat | 7.34g | 37% |
| Polyunsaturated Fat | 0.39g | 2% |
| Monounsaturated Fat | 3.3g | 17% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 12.41mg | 4% |
| Sodium | 11.16mg | 0% |
| Potassium | 119.77mg | 3% |
| Fiber | 2.21g | 9% |
| Sugar | 6.25g | 13% |
| Vitamin A | 159.5IU | 3% |
| Vitamin C | 0.06mg | 0% |
| Calcium | 17.04mg | 2% |
| Iron | 1.71mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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