Chocolate Truffles Recipe
These are deceptively simple for how impressive they are. It’s just two main ingredients—chocolate and cream—that create a ganache. The entire process depends on not boiling the cream and being patient enough to let the ganache chill until it’s firm enough to handle.
Ingredients
For the Ganache
- 8 oz bittersweet chocolate (70% cacao), finely chopped
- 4 oz semisweet chocolate, finely chopped
- 3/4 cup heavy cream
- 2 tbsp unsalted butter, cut into small pieces
- 1 tbsp instant espresso powder
- 1 tbsp dark rum
- 1/4 tsp Diamond Crystal kosher salt
For Rolling
- Dutch-process cocoa powder
- Finely chopped toasted nuts (pecans, almonds, or hazelnuts work well)
Prepare the Ganache
Place both types of finely chopped chocolate in a medium heatproof bowl. The finer you chop the chocolate, the more evenly and quickly it will melt. Add the small pieces of butter to the bowl.
In a small saucepan, combine the heavy cream and instant espresso powder. Heat over medium heat, stirring occasionally, just until you see small bubbles forming around the edges. Do not let it come to a full boil; boiling cream can cause the fat to separate, making the ganache oily or grainy.
Immediately pour the hot cream mixture over the chopped chocolate and butter. Let the bowl sit completely undisturbed for 5 minutes. This allows the heat from the cream to gently melt everything without being agitated.
After 5 minutes, add the dark rum and salt. Begin stirring slowly from the center of the bowl, working your way out in larger circles. Continue to stir gently until the ganache is completely smooth, glossy, and uniform.
Chill Until Firm
Press a piece of plastic wrap directly onto the surface of the ganache. This prevents a skin from forming. Refrigerate until the ganache is firm enough to scoop, which will take about 2-3 hours.
Scoop and Roll
Line a baking sheet with parchment paper. Use a small cookie scoop or a spoon to portion the ganache into 1-tablespoon-sized mounds on the sheet.
Quickly roll each portion between your palms into a smooth ball. You have to work fast here; the heat from your hands will start to melt the ganache. If they become too soft, return the sheet to the fridge for 10-15 minutes to firm up again.
Coat the Truffles
Place your coatings in separate shallow bowls. Roll each truffle in the cocoa powder or chopped nuts until it’s completely covered.
Store the finished truffles in an airtight container in the refrigerator. They are best when you let them sit at room temperature for about 15 minutes before serving.
Chocolate Truffles
Ingredients
For the Ganache
- 8 oz bittersweet chocolate 70% cacao, finely chopped
- 4 oz semisweet chocolate finely chopped
- 3/4 cup heavy cream
- 2 tbsp unsalted butter cut into small pieces
- 1 tbsp instant espresso powder
- 1 tbsp dark rum
- 1/4 tsp Diamond Crystal kosher salt
For Rolling
- Dutch-process cocoa powder
- Finely chopped toasted nuts pecans, almonds, or hazelnuts work well
Method
- Place chopped chocolate and butter pieces in heatproof bowl.
- Heat cream and espresso powder until bubbling at edges.
- Pour hot cream over chocolate. Let stand 5 minutes.
- Add rum and salt, stir gently until smooth and glossy.
- Cover surface with plastic wrap, refrigerate 2-3 hours until firm.
- Scoop 1-tablespoon portions onto lined baking sheet.
- Roll quickly into balls. If softening, chill 10-15 minutes between batches.
- Roll truffles in cocoa powder or chopped nuts to coat.
- Store in airtight container in refrigerator.
