Print

Easy Chocolate Truffles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 496 reviews

This Easy Chocolate Truffles recipe features a luxurious, creamy ganache made from everyday dark cooking chocolate, cream, and butter. Perfect for gifting or a delightful after-dinner treat, these truffles can be customized with various coatings and flavorings, offering a rich and indulgent chocolate experience that’s simple to make at home.

Ingredients

Chocolate Ganache

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

Coating Ideas (enough for 24 truffles)

  • 1/2 cup desiccated coconut
  • 1/4 cup unsweetened cocoa powder (Dutch processed for darker color)
  • 1/2 cup crushed peanuts (small pieces for better coating adherence)
  • 1/3 cup sprinkles or similar decorative toppings
  • 1/4 cup icing sugar / powdered sugar

Instructions

  1. Prepare ganache: Place chocolate, cream, and butter in a microwave-proof bowl. Microwave on high in 4 bursts of 30 seconds each, stirring well between bursts until the chocolate begins to melt.
  2. Let ganache rest: Cover the bowl with a plate and allow it to stand for 5 minutes. Stir until the chocolate is fully melted and the mixture becomes smooth and glossy, forming the ganache.
  3. Chill ganache: Refrigerate the bowl for 6 hours to firm the ganache. Avoid freezing to preserve texture and flavor.
  4. Chill working surface: Place a dinner plate or tray in the fridge where the formed truffles will be placed.
  5. Prepare coatings: Transfer your chosen coatings (e.g., cocoa powder, desiccated coconut) into small bowls or plates for easy rolling.
  6. Roll truffle balls: Remove ganache from the fridge; it should be firm but scoopable. Use a tablespoon measure and a teaspoon to portion out the ganache and roll between your hands to form smooth balls. Keep your hands cool by resting them on an ice pack or a bag of frozen peas covered with paper towels to prevent the chocolate from melting during shaping.
  7. Coat truffles: Roll each truffle ball in your chosen coating until fully covered, then place on the chilled plate or tray.
  8. Serve: Allow truffles to come to room temperature before serving to enjoy their creamy, melt-in-the-mouth texture.

Notes

  • Use real cooking chocolate from the baking aisle to ensure proper melting and setting; eating chocolate may not melt correctly.
  • The ganache must be firm enough to roll but soft enough to scoop; if left overnight, soften ganache at room temperature for 30 minutes before rolling.
  • Keep hands cold when rolling to prevent ganache from melting too quickly; use an ice pack or frozen peas wrapped in paper towels.
  • Coating options include cocoa powder, icing sugar, caster sugar, crushed nuts, sprinkles, crushed candy cane, or chocolate shavings.
  • For a coconut-style alternative, substitute butter with coconut oil and cream with coconut milk, which yields excellent results.
  • Add flavorings like liquor, orange zest, peppermint, coffee, coconut, or almond essence to customize the ganache.
  • Store truffles in the fridge for weeks, or keep at room temperature if not too warm; always serve at room temperature for best texture and taste.

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