There’s a reason chocolate has been called the “food of the gods”. Beyond its rich and complex flavors that can range from deeply bitter to lusciously sweet, chocolate possesses a unique ability to evoke comfort, pleasure, and even nostalgia. Scientifically speaking, chocolate boosts serotonin and dopamine, aka your brain’s way of saying, “Yes, please, more of that.” That’s why International Chocolate Day, celebrated on September 13th, deserves more than just a casual nibble. This truffle recipe is a full-on tribute to the one food that’s been there for us through heartbreaks, birthdays, stress-eating, and celebrations alike.
Chocolate Truffles Recipe
Serve size: Approximately 20-24 truffles
Ingredients
8 ounces (about 225g) high-quality dark chocolate (at least 60% cacao), finely chopped
1/2 cup (120ml) heavy cream
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt
For the Coating (choose one or more)
Unsweetened cocoa powder
Powdered sugar
Finely chopped nuts (almonds, hazelnuts, pecans)
Melted chocolate (dark, milk, or white)
Sprinkles
Directions
Melt the Chocolate by placing finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil. Pour the hot cream over the chopped chocolate. Let it sit for 1-2 minutes without stirring to allow the heat to melt the chocolate.
Create the Ganache by gently stirring the chocolate and cream together until you have a smooth and glossy mixture (this is your ganache). Stir in the softened butter, vanilla extract, and a pinch of salt, and combine it well till the ganache is silky. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. You can refrigerate this for at least 2 hours, or overnight, until the ganache is firm enough to scoop.
Once firm, use a small spoon or melon baller to scoop out portions of the ganache. Gently roll each portion between your palms to form a rough ball. Don’t worry about them being perfectly round at this stage. Place your chosen coating(s) in shallow bowls. One by one, roll the ganache balls in the coatings until they are fully covered.
If using melted chocolate for coating, dip the chilled truffles into the melted chocolate and then immediately sprinkle with nuts or other decorations before the chocolate sets. Arrange the finished truffles on a plate or in a box. They are best enjoyed at room temperature for the ultimate melt-in-your-mouth experience. Store any leftovers in an airtight container in the refrigerator.
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FAQs
Q. Which chocolate should I use for making truffles?
A. You can use any high-quality chocolate for making truffles. Our suggestion would be Royce.
Q. How much time does the ganache need to become firm?
A. It takes a minimum of 2-3 hours for ganache to become firm. You can also keep it overnight to get the best result.
Q. Can I add flavors to the chocolate truffle recipe?
A. Yes, you can add flavors like coffee beans and orange zest to the chocolate truffles while heating the cream.
