Romantic Chocolate Truffles (Print Version)
Decadent velvety chocolate truffles with vanilla, ideal for sharing or gifting on special occasions.
# 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 teaspoon pure vanilla extract
05 - Pinch of sea salt
→ Coating & Decoration
06 - 3 tablespoons unsweetened cocoa powder
07 - 2 tablespoons finely chopped roasted hazelnuts, optional
08 - 2 tablespoons freeze-dried raspberry powder, optional
09 - 1.75 oz melted dark chocolate for dipping, optional
# Directions:
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 Tips:
01 -
- These truffles require just a handful of ingredients but taste like they came from a fancy chocolate boutique, making you feel like a culinary magician with minimal effort.
- The rolling process is wonderfully tactile and almost meditative, forcing you to slow down and be present in a way that few other kitchen tasks demand.
02 -
- If your ganache splits or looks oily, warm it very gently over a water bath while whisking constantly, and it will usually come back together beautifully.
- Dusting your hands with cocoa powder before rolling truffles makes the process infinitely less messy and prevents the chocolate from sticking to your skin.
03 -
- For perfectly round truffles, roll them twice once roughly when the ganache is just firm enough to handle, then refrigerate for 30 minutes and roll again for the final shape.
- The temperature of your hands dramatically affects the rolling process, so running them under cold water before handling the ganache keeps everything firm and manageable.