Rich creamy chocolate truffles (Printable Version)

Rich, creamy chocolate ganache balls coated in cocoa, nuts, or sprinkles for a delightful treat.

# What You Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream (35% fat)
03 - 2 tbsp unsalted butter, softened

→ Coating

04 - 3 tbsp unsweetened cocoa powder
05 - 1/4 cup finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# Steps:

01 - Place the chopped chocolate into a medium heatproof bowl.
02 - Warm the heavy cream over medium heat in a small saucepan until just simmering without boiling.
03 - Pour the hot cream over the chocolate, let sit for 1 minute, then add softened butter and stir gently until the mixture is smooth and glossy.
04 - Cover the bowl and refrigerate for 2 hours, or until the ganache is firm enough to scoop.
05 - Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop heaping teaspoons of ganache and quickly roll between palms to form balls, working fast to avoid melting.
06 - Roll each truffle in your choice of cocoa powder, chopped nuts, or sprinkles to coat evenly.
07 - Place coated truffles on the prepared baking sheet and chill for 15 minutes to set before serving.

# Expert Advice:

01 -
  • They look fancy enough to gift but are actually easier than you think, requiring just a heatproof bowl and about five minutes of active work.
  • One batch yields 24 gorgeous bites, and they keep in your fridge for a week, making them perfect for unexpected visitors or late-night cravings.
02 -
  • If your ganache breaks and looks grainy or separated after stirring, stop immediately—add a tablespoon of cold cream and stir very gently, and it will usually come back together like magic.
  • Your hands are your best tool for rolling, so don't be shy; warm palms make the work faster and easier, though running your hands under cool water between batches helps if they get too sticky.
03 -
  • If your kitchen is warm, refrigerate your hands for a minute before rolling each batch, or work in short bursts and return the ganache to the fridge between rounds to stay ahead of melting.
  • A melon baller makes uniform truffles if that appeals to you, but honestly, the slight irregularity of hand-scooped ones feels more authentic and tastes just as good.
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