Save These velvety chocolate truffles combine high-quality dark chocolate and rich cream to create a smooth ganache. After chilling, the ganache is shaped into small balls and dusted with cocoa powder before a sprinkle of flaky sea salt enhances the flavors. Ideal for sharing or gifting, they offer a balance of rich chocolate and subtle saltiness that delights the palate.
Preparation involves melting chocolate with warmed cream, incorporating butter and vanilla, then refrigerating until firm. The truffles are rolled and coated to create an elegant dessert that captures both texture and taste perfectly.
The first time I attempted chocolate truffles, I was preparing for Valentine's Day and completely underestimated how temperamental chocolate can be. I stood in my tiny apartment kitchen, watching the cream bubble and wondering if 'just simmering' was a technical term I'd never properly understand. When the ganache finally came together glossy and smooth, I felt like I'd unlocked some secret chocolate society membership.
I made these for a dinner party once, rolling them quickly while my guests finished their main course. When I brought out that simple plate of cocoa-dusted truffles, the conversation stopped cold. Something about homemade chocolate feels like such an indulgent gesture, like youve decided that tonight, everyone deserves a little luxury.
Ingredients
- 200 g high-quality dark chocolate: The 60 to 70% cocoa percentage strikes the perfect balance between intense chocolate flavor and sweetness, and splurging on good chocolate here absolutely shows in the final result
- 120 ml heavy cream: This creates the silky ganache base that gives truffles their signature melt in your mouth texture
- 30 g unsalted butter: Adding butter makes the ganache richer and helps it set up properly for rolling
- 1 tsp pure vanilla extract: A little vanilla bridges all the flavors together and adds warmth
- 40 g unsweetened cocoa powder: For dusting, this classic finish looks beautiful and balances the sweetness
- Flaky sea salt: The finishing touch that makes these truffles unforgettable
Instructions
- Melt the chocolate:
- Place your chopped chocolate in a heatproof bowl where it's ready and waiting for the hot cream
- Heat the cream:
- Warm the cream in a small saucepan over medium heat until it's just starting to simmer with tiny bubbles around the edges, but never let it come to a full boil
- Make the ganache:
- Pour that hot cream over your chocolate and let it sit undisturbed for 2 full minutes before gently stirring until everything melts into glossy smooth perfection
- Add richness:
- Stir in the cubed butter and vanilla until they're completely incorporated and your ganache looks wonderfully shiny
- Chill thoroughly:
- Cover the bowl and refrigerate for at least 2 hours, or until the ganache is firm enough to hold its shape when you touch it
- Roll the truffles:
- Use a small scoop or teaspoon to portion out the ganache, then quickly roll each piece between your palms into smooth balls about the size of a walnut
- Coat them:
- Roll each truffle in cocoa powder until evenly coated, then place them on a parchment lined tray
- Finish with salt:
- Sprinkle each truffle with just a pinch of flaky sea salt and let them set before serving
Save Theres something deeply satisfying about a platter of handmade truffles sitting on the counter. They look so impressive, and I love watching peoples faces when I tell them I made them myself. It's become my go to gift for holidays and special occasions.
Making Them Your Own
Once youve mastered the basic truffle, the flavor possibilities are endless. I've infused the cream with Earl Grey tea leaves before heating, creating these subtly bergamot scented truffles that disappeared in record time. You can also add a tablespoon of your favorite liqueur to the warm cream.
Working With Chocolate
Learning to work with chocolate has taught me so much patience in the kitchen. There's a meditative quality to stirring the ganache, watching the glossy chocolate come together. It's one of those recipes where doing things slowly and carefully really pays off in the end.
Serving And Storing
These truffles are best served at room temperature when the ganache is perfectly soft and creamy. I like to set them out about 30 minutes before serving so they can lose their chill.
- Store them in an airtight container in the refrigerator for up to two weeks
- Layer them between wax paper so they don't stick together
- Let them come to room temperature before serving for the best texture
Save Handmade truffles have a way of making ordinary moments feel special. Whether youre sharing them with someone you love or treating yourself after a long week, theyre proof that sometimes the simplest sweets bring the most joy.
Recipe FAQs
- → What type of chocolate is best for these truffles?
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Use high-quality dark chocolate with 60–70% cocoa content for a rich, balanced flavor and smooth texture.
- → How does sea salt affect the chocolate flavor?
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Flaky sea salt adds a subtle contrast that enhances the deep cocoa notes, balancing sweetness and creating complexity.
- → Can these truffles be flavored differently?
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Yes, infusing the cream with orange zest or liqueurs like Grand Marnier adds aromatic layers to the chocolate ganache.
- → What is the best way to store truffles?
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Keep truffles in an airtight container refrigerated and bring to room temperature before enjoying for optimal taste and texture.
- → Are these truffles suitable for any dietary preferences?
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They are vegetarian and gluten-free, but contain dairy and may have trace soy from chocolate ingredients.
