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
Melt the dark or milk chocolate over a double boiler or in the microwave in 20-second intervals, stirring in between.
Dip each truffle into the melted chocolate using a fork or dipping tool, ensuring it’s fully coated. Let the excess drip off.
Place the coated truffles back onto the parchment paper. If desired, sprinkle toppings (like nuts or coconut) immediately before the chocolate sets.
Allow the coating to harden at room temperature or in the refrigerator.
