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Easy Chocolate Truffles Recipe

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4.1 from 6 reviews

A simple and luxurious recipe for homemade chocolate ganache truffles made with basic dark chocolate melts, butter, and cream. These rich and creamy truffles are easy to prepare, chilled to perfection, and coated with your choice of coconut, cocoa powder, nuts, sprinkles, or icing sugar, making them ideal for gifting, dessert, or serving with coffee.

  • Total Time: 6 hours 15 minutes
  • Yield: 24 truffles

Ingredients

Ganache

  • 285g / 10 oz dark chocolate melts (chocolate chips or coarsely chopped chocolate block)
  • 2 tbsp (30g) unsalted butter
  • 1/2 cup (125ml) full fat cream (not low fat, not whipped)

Coatings (each enough for 24 truffles – choose as desired)

  • 1/2 cup desiccated coconut
  • 1/4 cup unsweetened cocoa powder (Dutch Processed preferred for darker color)
  • 1/2 cup crushed peanuts (small pieces for better adhesion)
  • 1/3 cup sprinkles or similar decorations
  • 1/4 cup icing sugar / powdered sugar

Instructions

  1. Make the Ganache: Place the chocolate, cream, and butter in a microwave-safe bowl. Microwave on high for 4 bursts of 30 seconds each, stirring well in between bursts to combine.
  2. Stir and Rest: Cover the bowl with a plate and let it stand for 5 minutes. Then stir the mixture until the chocolate has fully melted and turns into a smooth, glossy ganache.
  3. Chill the Ganache: Place the bowl of ganache in the refrigerator for 6 hours to firm up. Avoid rushing this step by freezing.
  4. Prepare the Rolling Station: Put a plate or tray in the refrigerator where you will place the rolled truffles to keep them chilled.
  5. Set Coating Bowls: Place your chosen coating (cocoa, coconut, nuts, sprinkles, or icing sugar) in small bowls or plates for easy rolling.
  6. Roll the Truffles: Once the ganache is firm but pliable (firmness between cold butter and peanut butter), prepare a freezer pack by covering an ice pack or bag of frozen peas with paper towels and place it on the kitchen bench to cool your hands during rolling.
  7. Shape the Truffles: Using a tablespoon, scoop out ganache, then use a teaspoon to transfer the ganache into your hands. Roll into smooth balls and place them on the chilled plate. Keep chilling your hands on the freezer pack to prevent melting as needed.
  8. Coat the Truffles: Roll each truffle ball into your desired coating until fully covered. Repeat for all truffles.
  9. Serve: Let the truffles come to room temperature before serving to enjoy their creamy texture inside.

Notes

  • Use full fat cream for best richness; low fat or whipped cream will not achieve the desired texture.
  • Do not shortcut chilling the ganache in the refrigerator by freezing; chilling slowly is essential for proper texture.
  • Chilling your hands while rolling prevents the ganache from melting and keeps the truffles smooth.
  • Coating options help customize flavor and presentation; try mixing coatings for variety.
  • Store truffles in the refrigerator for up to one week or freeze for longer storage.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Sweet
  • Method: No-Cook
  • Cuisine: Western

Find it online: https://recipeteach.com/easy-chocolate-truffles-recipe/