Ingredients
For the Ganache:
2 cups (480 ml) heavy cream
16 oz (450 g) high-quality dark chocolate, finely chopped
2 tbsp (30 g) unsalted butter, softened
1 tsp vanilla extract (optional)
For the Coating:
12 oz (340 g) dark or milk chocolate, melted
Optional toppings:
Finely chopped nuts (almonds, pistachios, or hazelnuts)
Cocoa powder
Shredded coconut
Instructions and Methods
Step 1: Make the Ganache
Heat the heavy cream in a saucepan over medium heat until it just begins to simmer (don’t boil!).
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2-3 minutes to melt the chocolate.
Stir gently with a spatula until smooth and glossy.
Add the butter and vanilla extract (if using) and stir until fully incorporated.
Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the ganache is firm but scoopable.
Step 2: Shape the Truffles
Using a melon baller or small spoon, scoop out portions of the ganache and roll them into 1-inch balls between your palms.
Place the truffle balls on a parchment-lined baking sheet. Refrigerate for another 30 minutes to set.
Step 3: Coat the Truffles
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