Silky Smooth Chocolate Truffles (Printable)

Rich, silky smooth chocolate confections with a creamy ganache center and cocoa dusting.

# Ingredient List:

→ Ganache

01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter, softened
04 - 1 teaspoon pure vanilla extract

→ Coating

05 - 1/2 cup unsweetened cocoa powder, for dusting
06 - Optional: 1/2 cup finely chopped nuts, shredded coconut, or melted chocolate for coating

# How to Make:

01 - Place the finely chopped dark chocolate in a heatproof bowl.
02 - Gently warm the heavy cream in a small saucepan over medium heat until it just begins to simmer; avoid boiling.
03 - Pour the hot cream over the chopped chocolate. Let it rest undisturbed for 2 minutes to allow melting.
04 - Add softened butter and vanilla extract, stirring gently until the mixture achieves a smooth and glossy consistency.
05 - Cover the bowl tightly with plastic wrap and refrigerate for 1 to 2 hours until firm yet scoopable.
06 - Using a teaspoon or melon baller, scoop approximately 1 tablespoon portions and quickly roll them between your palms to shape balls.
07 - Roll each truffle in unsweetened cocoa powder or your preferred coating such as chopped nuts or coconut.
08 - Arrange coated truffles on a parchment-lined tray and refrigerate for 30 minutes prior to serving.

# Expert Tips:

01 -
  • They taste restaurant-quality but come together in minutes of actual work time.
  • A single batch produces enough to share, hoard, or gift without feeling guilty about the indulgence.
  • Rolling them by hand is oddly meditative, and the process feels more rewarding than complicated.
02 -
  • Don't let the cream boil, because boiled cream separates and won't emulsify smoothly into the chocolate.
  • If your ganache looks broken or grainy after mixing, add a tablespoon of warm cream and stir gently until it comes back together.
03 -
  • Buy chocolate from a specialty chocolatier or high-quality grocery store, because this recipe lives or dies by chocolate quality.
  • Warming your hands slightly under warm water before rolling each batch helps the ganache shape into perfect spheres without sticking.

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