With just two ingredients and endless coating possibilities, these rich, velvety dark chocolate truffles are the ultimate homemade candy. Simple to make, deeply luxurious, and perfect for gifting or entertaining.
Experience the pure, unadulterated pleasure of a perfect chocolate truffle. This classic recipe demystifies gourmet chocolate-making, revealing that the most luxurious truffles begin with just two ingredients: excellent chocolate and heavy cream.
The process is simple, but the result—a decadent, melt-in-your-mouth ganache center enrobed in your favorite coatings—is nothing short of spectacular. Whether you’re making them for a special occasion, a heartfelt gift, or a personal treat, these truffles deliver professional quality with minimal effort.
The Simple Science of Ganache & Tempering by Coating
A truffle is, at its heart, a solidified form of chocolate ganache. Ganache is an emulsion created when hot cream is poured over chopped chocolate. The heat from the cream melts the chocolate, and the fat from the cream blends with the cocoa butter to create a smooth, stable mixture.
As it cools, the cocoa butter crystals re-solidify, giving the ganache its firm, yet creamy texture. While these truffles don’t require the precise tempering of enrobed chocolates, the rolling and coating process serves a similar purpose.
The coatings—like cocoa powder, crushed nuts, or even a thin shell of melted chocolate—seal in the ganache, protect it from moisture and fingerprints, and add contrasting flavor and texture that complements the rich interior.
Ingredients
For the Basic Ganache:
- 8 oz (225g) high-quality bittersweet or semisweet chocolate (60-70% cacao), finely chopped
- ½ cup (120ml) heavy cream
- Pinch of sea salt (optional but recommended)
For Coating & Flavoring (Choose One or More):
- ½ cup (50g) unsweetened cocoa powder, sifted
- ½ cup (50g) Dutch-process cocoa powder, sifted
- ½ cup (60g) finely chopped toasted nuts (hazelnuts, almonds, pistachios)
- ½ cup (40g) unsweetened shredded coconut, toasted
- 4 oz (115g) melting chocolate or candy coating for dipping
- Flaky sea salt for sprinkling
Instructions
1. Make the Chocolate Ganache: Place the finely chopped chocolate and a pinch of salt in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles form around the edges).
Immediately pour the hot cream over the chocolate. Let it sit undisturbed for 3 minutes to allow the chocolate to melt. Then, starting in the center, gently whisk in small circles until the mixture is completely smooth, glossy, and emulsified.
2. Chill the Ganache Until Firm: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate until the ganache is very firm and scoopable, at least 2 hours, or overnight.
3. Portion the Ganache: Using a small cookie scoop, melon baller, or a teaspoon, portion the firm ganache. Roll each portion quickly between your palms to form a rough, uneven ball (this gives them the classic “truffle” look).
Work quickly as the heat from your hands can melt the ganache. Place the shaped balls on a parchment-lined baking sheet. If the ganache becomes too soft, return the baking sheet to the refrigerator for 15 minutes.
4. Coat the Truffles: Prepare your chosen coatings in separate shallow bowls. For dry coatings (cocoa, nuts, coconut), roll each ganache ball until fully covered, then return to the parchment sheet.
For a chocolate shell, use a fork to dip each ball into melted chocolate, tap off the excess, and place on parchment to set. Sprinkle with sea salt or additional toppings before the shell hardens.
5. Set and Store: Let the coated truffles set completely at room temperature (for chocolate shells) or in the refrigerator (for dry-coated truffles) for at least 30 minutes before serving or packaging.
6. Serving & Gifting: Store truffles in a single layer in an airtight container in the refrigerator for up to 2 weeks. For gifts, arrange in small paper cups inside a decorative box. Let come to room temperature for 10-15 minutes before serving for the best texture and flavor.
Pro-Tips for Perfect, Professional-Looking Truffles
- Chop Chocolate Evenly: Finely and evenly chopped chocolate ensures it melts smoothly and completely with the hot cream. Chocolate chips are not recommended as they contain stabilizers.
- Don’t Boil the Cream: Heat the cream just until it simmers. Boiling can cause it to separate or scorch.
- Chill Thoroughly: The ganache must be completely firm and cold to shape cleanly. If it’s too soft, it will stick to your hands and be difficult to roll.
- Cold Hands, Fast Work: For easier rolling, chill your hands under cold water and dry them thoroughly before shaping. Work in batches, returning the ganache to the fridge as needed.
- Sift Dry Coatings: Sifting cocoa powder or powdered sugar ensures a smooth, lump-free finish.
- Experiment with Flavors: Infuse the cream with herbs, spices, or citrus zest before heating, or add a splash of liqueur (like Grand Marnier or bourbon) to the ganache after emulsifying.
These Dark Chocolate Truffles are a blank canvas for creativity and a guaranteed expression of love and craftsmanship.
