Decadent Dark Chocolate Truffles (Print version)
Rich, velvety chocolate truffles with an intense cocoa flavor, perfect for gifting or indulging.
# What you'll need:
→ Chocolate & Cream
01 - 8.8 ounces high-quality dark chocolate (70% cocoa), finely chopped
02 - 4 fluid ounces heavy cream
03 - 1 ounce unsalted butter, at room temperature
→ Flavorings (optional)
04 - 1 teaspoon pure vanilla extract
05 - 1 tablespoon liqueur (such as Grand Marnier, Amaretto, or coffee liqueur)
→ Coating
06 - 1.8 ounces unsweetened cocoa powder
07 - 1.8 ounces finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
08 - 1.8 ounces grated coconut (optional)
# How to make it:
01 - Place the finely chopped dark chocolate in a heatproof bowl.
02 - In a small saucepan, gently heat the heavy cream over medium heat until it just begins to simmer, ensuring it does not boil.
03 - Pour the hot cream over the chopped chocolate. Allow it to stand undisturbed for 2 minutes, then gently stir until the chocolate is fully melted and the mixture is smooth.
04 - Add the room-temperature butter and continue to stir until it is completely incorporated and the ganache appears glossy. If desired, stir in the vanilla extract and liqueur at this stage.
05 - Cover the bowl tightly with plastic wrap, ensuring it touches the surface of the ganache to prevent a skin from forming. Refrigerate for a minimum of 2 hours, or until the ganache is firm enough to handle.
06 - Line a baking sheet with parchment paper to prevent sticking.
07 - Using a small spoon or melon baller, scoop out consistent portions of the chilled ganache. Gently roll each portion between your palms to form smooth, round truffles. (Wearing food-safe gloves is recommended for this step).
08 - Roll each formed truffle thoroughly in your chosen coating: unsweetened cocoa powder, finely chopped toasted nuts, or grated coconut. Place the coated truffles onto the prepared baking sheet.
09 - Refrigerate the truffles for an additional 30 minutes before serving. Store any remaining truffles in an airtight container in the refrigerator for up to 1 week.
# Expert suggestions:
01 -
- They're surprisingly simple to make, yet taste incredibly gourmet, perfect for impressing without the stress.
- You can easily customize the coatings and flavors, making each batch a unique delight.
02 -
- Never let the cream come to a rolling boil; just gentle simmering is enough to melt the chocolate perfectly.
- Chilling the ganache long enough is non-negotiable for easy rolling; impatient attempts often lead to sticky, frustrating messes.
03 -
- Ensure your bowl for the chocolate is completely dry; even a tiny drop of water can cause the chocolate to seize.
- If your ganache appears to separate or look oily after adding the butter, don't panic! A quick whisk with an immersion blender or a few seconds in a food processor can often bring it back together beautifully.