Dark Chocolate Truffles
These Dark Chocolate Truffles are rich, velvety, and incredibly easy to make! A simple, luxurious treat perfect for any occasion.
Equipment
- Mixing Bowl
- Heatproof spatula
- Double boiler
- Microwave-safe Bowl
- Cookie Scoop
- Melon baller
- Wax paper
- Parchment Paper
Ingredients
- 1/4 cup heavy cream
- 5 ounces bittersweet chocolate finely chopped
- 1 tablespoon butter softened
Instructions
- Start by measuring out all of your ingredients accurately. Finely chop the bittersweet chocolate and set it aside in a mixing bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat before boiling.
- Pour the hot cream over the chopped bittersweet chocolate in the mixing bowl. Let sit for about 2 minutes, then stir gently until smooth and glossy.
- Add the softened butter to the chocolate mixture and stir until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours, until firm enough to scoop.
- Use a cookie scoop or melon baller to portion out the chocolate ganache. Roll each portion into a smooth ball by hand.
- Roll the truffles in cocoa powder, crushed nuts, shredded coconut, or your preferred coating for extra flavor and texture.
- Place the coated truffles on wax or parchment paper and refrigerate for at least 30 minutes to set.
Notes
- Use high-quality bittersweet chocolate with at least 60% cocoa for the best flavor.
- Try infusing the cream with vanilla, espresso, or orange zest for a unique twist.
- Store truffles in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.