Do you want to learn how to make rich and luxurious chocolate truffles? These are so easy to make, creamy and decadent and you only need two ingredients: chocolate and heavy cream.
The base for my chocolate truffles is a whipped ganache. Don’t worry, it’s not as fancy or difficult as it sounds. We’re going to be making a classic ganache by pouring hot heavy cream onto chopped dark chocolate. Then, after letting it sit for a minute or so, stir until smooth.
You’ll then need to let the ganache sit in the fridge for at least 2-3 hours or until hardened. Then whip it with a hand mixer until light and fluffy! You can then form the truffles, freeze them for a while and coat them in the way you prefer.
WHAT KIND OF CHOCOLATE IS BEST FOR TRUFFLES?
Use high quality chocolate, your favourite kind. My personal choice would be around 75% cacao. You can use another kind, but I would suggest not going any lower than 65%, otherwise it’ll be too sweet and you’ll have to reduce the amount of heavy cream. Of course this is based on my experience and my tastes, but feel free to adjust the recipe to yours.
DO I NEED TO USE TEMPERED CHOCOLATE?
I highly suggest that. Tempered chocolate gives you a shiny and glossy coating that snaps in the mouth. However, if you don’t want to (and I totally understand that) you can use regular melted chocolate. But if you do want to learn how to temper chocolate, I suggest you read this detailed post by Tessa from Handle the Heat.
WHAT ELSE CAN I USE TO COAT TRUFFLES?
If you don’t want to use chocolate, there are lots of other options. You can roll the truffles into cocoa powder, shredded coconut, chopped nuts, sprinkles or freeze dried fruit.
Easy Dark Chocolate Truffles
Ingredients
- 200 g of dark chocolate, chopped (7 oz)
- 200 ml of heavy cream (3/4 cup)
To coat the truffles:
- tempered or melted chocolate
- flaky sea salt (optional)
Other options:
- cocoa powder
- shredded coconut
- chopped nuts
- freeze dried or candied fruit
Instructions
- Make the whipped ganache. In a saucepan, heat the heavy cream until it barely reaches a boil. Then pour it over the chopped dark chocolate. Let sit for a minute and then stir until smooth. Refrigerate for 2/3 hours until hardened. Then take it out of the fridge and whip with a hand mixer.
- Form the truffles. I use a small 1-tbsp spring-loaded scoop, but you can make them smaller if you want. Scoop the truffles onto a parchment-lined baking sheet. Freeze for 5/10 minutes before rolling them into balls with the palms of your hands. If your hands get too warm, wear gloves. Then freeze the truffles for another 10 minutes.
- Coat the truffles. Temper or melt your chocolate of choice. Dip the cold truffles into the chocolate using a fork, then let the excess drip into the bowl. Transfer the truffle back to the baking sheet and sprinkle with some flaky salt, if desired. You can also Drizzle some more chocolate on top as a decoration. Refrigerate until hardened.
- Enjoy! Store the truffles in an airtight container the fridge and they will last up to 2 weeks.
Notes
- Use high quality chocolate. If dark chocolate is too strong for you, you can add 50 g or more of powdered sugar, or use chocolate with a lower cacao percentage.
