Decadent Dark Chocolate Truffles (Printable View)
Craft exquisite dark chocolate truffles at home. Enjoy intense cocoa and a smooth, velvety texture, ideal for an indulgent moment.
# What You’ll Need:
→ Chocolate & Cream Base
01 - 9 ounces high-quality dark chocolate (70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter, at room temperature
→ Flavorings (optional)
04 - 1 teaspoon pure vanilla extract
05 - 1 tablespoon liqueur (such as Grand Marnier, Amaretto, or coffee liqueur)
→ Coating Options
06 - 1/2 cup unsweetened cocoa powder
07 - 1/2 cup finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
08 - 1/2 cup grated coconut (optional)
# Cooking Steps:
01 - Place the finely chopped dark chocolate in a heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer; do not boil.
03 - Pour the hot cream over the chopped chocolate. Allow it to stand for 2 minutes, then gently stir until the chocolate is smooth and fully melted.
04 - Add the unsalted butter and stir until fully incorporated and glossy. If using, stir in the vanilla extract and liqueur.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to handle.
06 - Line a baking sheet with parchment paper to prepare for coating.
07 - Using a small spoon or melon baller, scoop out uniform portions of the chilled ganache and roll them into balls between your palms (wearing food-safe gloves is recommended if desired).
08 - Roll each truffle in your chosen coating, such as cocoa powder, chopped nuts, or grated coconut, to fully coat its surface. Place the coated truffles on the prepared baking sheet.
09 - Refrigerate the finished truffles for 30 minutes before serving. Store truffles in an airtight container in the refrigerator for up to 1 week.
# Expert Tips:
01 -
- You'll be amazed at how easily you can create something so utterly luxurious with just a few ingredients.
- These truffles are a fantastic canvas for your creativity, allowing you to play with different coatings and flavors.
02 -
- Never overheat your cream or chocolate; gentle heat is key to a smooth, unseparated ganache.
- Patience during the chilling step is crucial; trying to roll warm ganache will result in a sticky mess.
03 -
- Achieve ultra-smooth ganache by melting the chocolate over a double boiler if you're nervous about overheating the cream.
- For perfectly uniform truffles, use a small cookie scoop or melon baller for consistent portioning.