Romantic Chocolate Truffles (Printable)
Decadent dark chocolate truffles with hints of vanilla, crafted to impress. Vegetarian and gluten-free elegance.
# What You Need:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (minimum 60% cocoa), finely chopped
02 - 4 fl oz heavy cream
03 - 1 oz unsalted butter, room temperature, cut into small cubes
04 - 1 tsp pure vanilla extract
05 - Pinch of sea salt
→ Coating & Decoration
06 - 3 tbsp unsweetened cocoa powder
07 - 2 tbsp finely chopped roasted hazelnuts (optional)
08 - 2 tbsp freeze-dried raspberry powder (optional)
09 - 1.75 oz melted dark chocolate for dipping (optional)
# How To Make It:
01 - Place the chopped dark chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, heat the heavy cream just until it begins to simmer. Remove from heat and pour over the chocolate. Let sit for 2 minutes, then gently stir until smooth and fully melted.
03 - Add the butter, vanilla extract, and sea salt, stirring until the mixture is glossy and well combined.
04 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
05 - Using a melon baller or teaspoon, scoop out small portions of ganache and roll quickly between your hands to form balls approximately 1 inch in diameter.
06 - Roll each truffle in cocoa powder, chopped hazelnuts, or raspberry powder to coat. For an extra decadent touch, dip some truffles in melted dark chocolate and let set on parchment paper.
07 - Store truffles in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.
# Expert Suggestions:
01 -
- These truffles have a perfectly balanced bittersweet flavor that store-bought chocolates simply cant match, with that distinctive snap giving way to velvety smoothness.
- The process of rolling each truffle becomes almost meditative, a quiet moment of creation that feels like self-care even before the first bite.
02 -
- If your ganache splits or looks oily, warm it gently over a double boiler while adding a tablespoon of warm cream and whisking vigorously, a rescue technique that saved an entire batch I made for a dinner party.
- Cold hands make for better truffles, so running your hands under cold water before rolling each batch will give you more perfectly shaped results without melting the chocolate.
03 -
- Wearing food-safe gloves when rolling truffles prevents your body heat from melting the ganache while also making cleanup infinitely easier, something I wish someone had told me before my first chocolate-covered kitchen disaster.
- For perfectly round truffles, roll the ganache balls twice, the first time roughly to get the basic shape, then refrigerate for 15 minutes before rolling again for that flawless finish.