Chocolate Truffles Classic (Print)

Luxuriously smooth chocolate spheres with rich coatings, ready to melt in your mouth.

# What You Need:

→ Chocolate Mixture

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

→ Coating Options

05 - 2 tbsp unsweetened cocoa powder
06 - 1.75 oz finely chopped toasted nuts (hazelnuts, almonds, or pistachios)
07 - 1.75 oz shredded coconut (optional)

# How to Make:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and pour over the chocolate. Let stand for 2 minutes.
03 - Add softened butter and vanilla extract to the chocolate and cream mixture. Stir gently until smooth and fully combined.
04 - Cover the bowl and refrigerate for at least 2 hours until the mixture is firm enough to scoop.
05 - Using a melon baller or teaspoon, scoop small portions and quickly roll into balls with your hands.
06 - Roll each ball in the coating of your choice—cocoa powder, chopped nuts, or shredded coconut—until fully covered.
07 - Place coated truffles on a parchment-lined tray and refrigerate for 20 minutes to set.

# Expert Advice:

01 -
  • These truffles taste like you spent hours in a French chocolaterie, but they're genuinely simple enough for a first-timer
  • They make an impressive homemade gift that costs a fraction of what you'd pay at a fancy chocolate shop
  • The whole process is meditative—rolling each one in cocoa or nuts becomes a moment of calm kitchen joy
02 -
  • If your ganache won't hold its shape after 2 hours, it had too much cream or your chocolate wasn't high enough quality. Next time, use real chocolate and measure carefully.
  • The room temperature trick at the end is essential—letting truffles sit out for 10 minutes before serving makes them melt beautifully on your tongue instead of feeling waxy. This small detail changes everything.
03 -
  • Invest in good chocolate—it's the only star ingredient here, so it deserves to be exceptional and will transform your truffles from nice to memorable
  • Keep everything cool and work quickly with the ganache; temperature control is your best friend and the difference between creamy and grainy results

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