Silky Dark Chocolate Truffles (Printable version)

Smooth dark chocolate balls with creamy ganache and cocoa coating, ideal for gifting or savoring.

# What You'll Need:

→ Ganache

01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tablespoons unsalted butter, room temperature
04 - 1 teaspoon pure vanilla extract

→ Coating

05 - 1/2 cup unsweetened cocoa powder
06 - Optional: 1/2 cup finely chopped nuts, shredded coconut, or melted chocolate for coating

# How to Prepare:

01 - Place the chopped dark chocolate in a heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer, avoiding boiling.
03 - Pour the hot cream over the chopped chocolate and allow it to sit for 2 minutes to melt fully.
04 - Add the butter and vanilla extract, stirring gently until the mixture is smooth and glossy.
05 - Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours until firm yet scoopable.
06 - Scoop approximately 1 tablespoon portions of ganache using a melon baller or teaspoon and quickly roll between palms to form balls.
07 - Roll each truffle in unsweetened cocoa powder or your preferred coating.
08 - Place coated truffles on a parchment-lined tray and chill in the refrigerator for 30 minutes before serving.

# Expert advice:

01 -
  • They feel impossibly fancy but come together in under thirty minutes of actual hands-on work.
  • Homemade truffles taste like the best version of chocolate possible because they actually are.
  • They're the kind of gift that arrives in someone's hand and immediately makes them feel remembered and cared for.
02 -
  • Don't let the cream boil or the ganache will break—keep that heat medium and your eyes on the saucepan.
  • Cocoa powder will stick to warm ganache but slides off cold ones, so timing the coating is everything.
  • If your ganache splits or looks grainy during stirring, add a tablespoon of cream and whisk gently to bring it back together.
03 -
  • Warm your hands under hot water and dry them completely before rolling each batch—this keeps the ganache from sticking while your palms provide just enough heat to shape cleanly.
  • If you love truffles but want them even more indulgent, dip them in tempered chocolate after dusting and let it set before serving.

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