Name: Chocolate Ganache Truffles Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 300g (10 oz) dark chocolate (70% cocoa), finely chopped; 300ml (1 1/4 cups) heavy cream; 1 tbsp unsalted butter; Cocoa powder, for rolling; Optional: chopped nuts, coconut flakes, or sprinkles for coating

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Introduction

Chocolate Ganache Truffles are rich, creamy, and irresistibly decadent treats that are surprisingly easy to make at home. With just a few simple ingredients, you can create elegant bite-sized chocolates perfect for gifting or indulging yourself.

A round white plate holds about sixteen chocolate truffles arranged loosely, each truffle about the size of a small ball. There are dark brown truffles dusted with cocoa powder, smooth dark chocolate truffles with thin lines of lighter chocolate drizzle, and dark chocolate ones covered in white shredded coconut. A few truffles are coated in white chocolate with light brown chocolate drizzle and some coconut flakes. The plate sits on a white marbled surface with bits of broken chocolate and a small white bowl filled with melted dark chocolate near the bottom left corner. The lighting softly highlights the shiny and powdery textures of the truffles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g (10 oz) dark chocolate (70% cocoa), finely chopped
300ml (1 1/4 cups) heavy cream
1 tbsp unsalted butter
Cocoa powder, for rolling
Optional: chopped nuts, coconut flakes, or sprinkles for coating

Instructions

Step 1: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to let it boil.
Step 2: Remove the cream from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes to allow the chocolate to melt.
Step 3: Stir the mixture gently until the chocolate is fully melted and smooth. Add the butter and mix until it’s completely incorporated.
Step 4: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
Step 5: Using a teaspoon or small cookie scoop, form small balls from the chilled ganache. Roll them between your palms to shape smooth truffles.
Step 6: Roll each truffle in cocoa powder or your choice of chopped nuts, coconut flakes, or sprinkles to coat evenly.
Step 7: Store the truffles in the refrigerator until ready to serve. Let them sit at room temperature for 10-15 minutes before enjoying to soften slightly.

Tips & Variations

Use high-quality dark chocolate for the best flavor and smooth texture.
For a flavored twist, add a teaspoon of liqueur like Grand Marnier or rum to the ganache before chilling.
Roll truffles in crushed freeze-dried raspberries or sea salt for unique coatings.
If your ganache is too soft to shape, chill it longer until firm but still scoopable.

Storage

Store the truffles in an airtight container in the refrigerator for up to 1 week. Before serving, allow them to come to room temperature for about 10-15 minutes to bring out their creamy texture and rich flavor. For longer storage, truffles can be frozen for up to 3 months; thaw in the refrigerator before serving.

How to Serve

The image shows a white plate with seven round chocolate truffles arranged in a loose cluster. Five of the truffles are coated with a dark brown cocoa powder, having a fine, velvety texture, and two truffles are covered in white shredded coconut, giving them a rough and flaky surface. To the left edge of the plate, there is a white cup filled with dark coffee, partially visible. The surface under the plate is a white marbled texture, adding a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or white chocolate instead of dark chocolate?

Yes, you can substitute milk or white chocolate, but keep in mind that the sweetness and texture will vary. Adjust the cream amount slightly if needed to achieve a smooth ganache.

How do I prevent ganache from becoming grainy?

Make sure your cream is hot enough to melt the chocolate thoroughly and stir gently until smooth. Avoid overheating or boiling the cream, and use finely chopped chocolate to help it melt evenly.