Description
Deliciously rich and creamy dark chocolate butter truffles made with high-quality dark chocolate, butter, and cream. These no-bake French-inspired treats are easy to prepare, customizable with coatings like cocoa powder or chopped nuts, and perfect for gifting or special occasions.
Ingredients
Scale
Main Ingredients
- 8 ounces high-quality dark chocolate (60–70%), finely chopped
- 1/4 cup unsalted butter, cut into cubes
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Coating Options (optional)
- Cocoa powder
- Finely chopped nuts
- Melted chocolate for coating
Instructions
- Combine Chocolate and Butter: In a heatproof bowl, combine the finely chopped dark chocolate and cubed unsalted butter. Set aside to prepare the cream.
- Heat Cream and Melt Chocolate: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the bowl with chocolate and butter. Let sit for 1–2 minutes to soften the chocolate, then stir until smooth and fully melted. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Chill Mixture: Cover the chocolate mixture and refrigerate for about 1 hour, or until firm enough to scoop comfortably.
- Form Truffles: Using a small spoon or melon baller, scoop portions of the chilled mixture and roll into 1-inch balls with your hands. If the mixture becomes too soft while shaping, return it to the refrigerator to firm up again.
- Coat the Truffles: Roll each truffle in your choice of cocoa powder, finely chopped nuts, or dip in melted chocolate to coat as desired. Place the coated truffles on a parchment-lined tray.
- Final Chill: Chill the coated truffles in the refrigerator until firm.
- Storage and Serving: Store the truffles in an airtight container in the refrigerator for up to 1 week. To enjoy the best texture, let them sit at room temperature for about 10 minutes before serving.
Notes
- Use the highest-quality dark chocolate available to ensure the richest flavor.
- For a flavor twist, add a splash of liqueur such as Grand Marnier or espresso to the chocolate mixture.
- These truffles freeze well; thaw them in the refrigerator overnight before serving.
