Description
These Homemade Chocolate Truffles offer a rich, creamy, and indulgent treat perfect for any chocolate lover. Made with high-quality baking chocolate, butter, and heavy cream, these truffles have a smooth ganache center coated in a crisp chocolate shell, making them elegant yet easy to prepare at home.
Ingredients
Scale
Ganache
- 7 ounces baking chocolate, broken into cubes
- 2 tablespoons salted butter
- â…“ cup heavy cream
Coating
- 10 ounces chocolate melting wafers
- Optional: sprinkles for topping
Instructions
- Melt the Chocolate: In a small saucepan over low heat, melt the chocolate cubes, stirring constantly to prevent burning. Alternatively, use a double boiler for gentle heat.
- Add Butter: Once the chocolate is fully melted, add the salted butter and stir until completely combined and melted. Remove the saucepan from heat.
- Incorporate Cream: Stir the heavy cream into the melted chocolate and butter mixture until the ganache is smooth and has a rich chocolate color.
- Chill Ganache: Transfer the ganache to a small bowl and refrigerate for 15 to 30 minutes, stirring every 5 minutes, until it thickens enough to hold its shape but is not solid.
- Form Truffle Balls: Line a baking sheet with parchment or wax paper. Using a small cookie scoop or tablespoon, drop spoonfuls of the thickened ganache onto the sheet. Chill these in the refrigerator for 10 minutes.
- Shape Truffles: Remove the ganache drops from the fridge and gently roll them between your palms to form smooth balls. Place back on the baking sheet and chill for another 15 minutes.
- Melt Coating Chocolate: While the truffles chill, melt the chocolate melting wafers in a wide-mouth glass in the microwave at 30-second intervals, stirring between each until smooth and fluid.
- Dip Truffles: Using a fork or dipping tool, dip each ganache ball into the melted chocolate until fully coated. Place them on a clean sheet of parchment or wax paper to set.
- Add Toppings: Before the chocolate coating hardens, optionally top the truffles with sprinkles or drizzle with any leftover melted chocolate for decoration. Allow the chocolate shell to harden completely before serving.
Notes
- Use high-quality baking chocolate for richer flavor and smoother texture.
- For a firmer ganache, chill longer until it’s easier to shape.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Let truffles come to room temperature a few minutes before serving for the best texture.
- You can add flavor extracts like vanilla or espresso to the ganache for variety.
