Desserts > Chocolate Desserts > Other Chocolate Desserts > Chocolate Truffles Recipe

Decadent Dark Chocolate Truffles

Indulge in the velvety smoothness of homemade dark chocolate truffles. This recipe is a simple yet elegant dessert, perfect for gifting or satisfying your chocolate cravings. Learn how to create these melt-in-your-mouth treats with just a few high-quality ingredients.

Prep Time
20 minutes
Cook Time
5 minutes
Servings
Approximately 24 truffles
Ingredients
  • 8 oz High-quality dark chocolate (70% cacao or higher), finely chopped
  • 1/2 cup Heavy cream
  • 2 tablespoons Unsalted butter, softened
  • 1 teaspoon Pure vanilla extract
  • 1/2 cup Unsweetened cocoa powder, for coating

Prepare the Chocolate Ganache

Place the finely chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil. Pour the hot cream over the chocolate.

Melt and Emulsify

Let the cream and chocolate sit for about a minute to soften the chocolate. Then, gently whisk the mixture together, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy. Be patient and avoid over-whisking, which can cause the ganache to separate.

Add Butter and Vanilla

Add the softened butter and vanilla extract to the ganache. Gently whisk until the butter is fully incorporated and the ganache is smooth and emulsified.

Chill the Ganache

Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until the ganache is firm enough to scoop.

Shape the Truffles

Once the ganache is firm, use a small spoon or melon baller to scoop out portions of the ganache. Roll each portion between your palms to form a smooth ball. Don't worry if they're not perfectly round.

Coat the Truffles

Place the unsweetened cocoa powder in a shallow dish. Roll each truffle in the cocoa powder, ensuring it's fully coated. Gently shake off any excess cocoa powder.

Chill Again (Optional)

For a firmer truffle, place the coated truffles in the refrigerator for another 30 minutes before serving. This will help them hold their shape.

Serving and Storage

Serve the truffles at room temperature for the best flavor and texture. Store them in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts (Estimated per 100g of product)

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Calories: Approximately 450-550
Fat: 35-45g
Saturated Fat: 20-28g
Cholesterol: 70-90mg
Sodium: 10-30mg
Carbohydrates: 25-35g
Fiber: 5-8g
Sugar: 20-25g
Protein: 5-7g

Other Important Considerations for Nutrition

This recipe is high in fat and sugar due to the use of dark chocolate and heavy cream. It should be enjoyed in moderation as part of a balanced diet. Consider using a lower-fat cream cheese alternative for a slightly lighter version, but be aware that this will affect the texture and flavor. If you have any dietary restrictions or concerns, consult with a registered dietitian or healthcare professional.

← Decadent Dark Chocolate Pots de Crème Double Chocolate Almond Biscotti →

FAQ

  • Can I use milk chocolate instead of dark chocolate?

    Yes, you can use milk chocolate, but the truffles will be sweeter and may require less heavy cream. Start with 1/4 cup of heavy cream and adjust as needed to achieve a smooth ganache.
  • Can I add flavorings to the truffles?

    Absolutely! You can add a variety of flavorings, such as a liqueur (e.g., rum, brandy, or coffee liqueur), extracts (e.g., peppermint, almond), or spices (e.g., cinnamon, chili powder). Add these to the ganache after the butter and vanilla.
  • What else can I coat the truffles with?

    Besides cocoa powder, you can coat the truffles with chopped nuts, sprinkles, shredded coconut, or even tempered chocolate.
  • Why is my ganache grainy?

    Grainy ganache is usually caused by overheating the chocolate or adding cold ingredients. Ensure the cream is hot but not boiling, and the butter is softened. If the ganache is grainy, try adding a tablespoon of warm milk or cream and gently whisking until smooth.