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Easy Chocolate Truffles Recipe: Rich, Creamy Homemade Candy

Easy Chocolate Truffles Recipe

These classic ganache-based chocolate truffles have a smooth, creamy center and can be coated with cocoa powder, toasted nuts, chocolate sprinkles, or melted chocolate. The recipe yields about 18 to 24 truffles.
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Prep Time 20 minutes
Cook Time 3 minutes
Total Time 1 minute
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Ganache
  • 8 oz (225 g) Semisweet or bittersweet chocolate, finely chopped
  • 1/2 cup (120 ml) Heavy cream or whipping cream
  • 2 tbsp (28 g) Unsalted butter, softened
  • 1 tsp Vanilla extract
  • 1/8 tsp Fine salt
Coating
  • 1/3 cup (30-35 g) Unsweetened cocoa powder
Optional Coatings
  • 1/2 cup Finely chopped toasted nuts
  • 1/2 cup Chocolate sprinkles
  • 8 oz (225 g) Melted chocolate for dipping

Method
 

Step-by-Step
  1. Place the finely chopped chocolate, softened butter, vanilla extract, and fine salt in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium heat for 3 to 5 minutes, until steaming and just beginning to simmer around the edges. Do not let it boil vigorously.
  3. Pour the hot cream over the chocolate mixture and let it stand undisturbed for 2 to 3 minutes. This resting time allows the chocolate to soften before stirring.
  4. Stir slowly from the center outward until the chocolate melts and the ganache becomes smooth and glossy.
  5. Cover the bowl and refrigerate the ganache for 1 to 2 hours, until it is firm enough to scoop.
  6. Scoop portions of about 2 teaspoons each. Roll each portion between cool hands into a smooth ball.
  7. Roll the truffles in cocoa powder, finely chopped toasted nuts, or chocolate sprinkles. For dipped truffles, coat the chilled centers in tempered or melted chocolate.
  8. Refrigerate the finished truffles until firm. Let them stand at room temperature for 10 to 15 minutes before serving.

Notes

Use chocolate containing about 60 to 70 percent cocoa solids for a balanced flavor. If the ganache separates, gently warm it and whisk in 1 teaspoon of warm cream at a time until smooth. Store the truffles airtight in the refrigerator for up to 1 week.