Description
Delicious and easy-to-make chocolate truffles featuring a rich, creamy ganache center coated in cocoa powder, chopped nuts, shredded coconut, or sprinkles. Perfect for a no-bake dessert or holiday treat.
Ingredients
Scale
Ganache
- 12 ounces semi-sweet chocolate chips or finely chopped chocolate
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
Coating Options
- Cocoa powder
- Finely chopped nuts
- Shredded coconut
- Sprinkles
Instructions
- Prepare the chocolate: Place the chocolate in a heatproof bowl ready for the ganache.
- Heat the cream and butter: In a small saucepan over medium heat, warm the heavy cream and butter just until it begins to simmer; do not boil.
- Combine cream and chocolate: Remove the cream mixture from heat and pour it over the chopped chocolate. Let sit for 2–3 minutes to allow the chocolate to melt, then gently stir until the mixture is smooth and fully combined.
- Add vanilla extract: Stir in the pure vanilla extract for added flavor.
- Chill the ganache: Cover the bowl and refrigerate the mixture for at least 2 hours, or until firm enough to scoop.
- Form the truffles: Using a small cookie scoop or spoon, portion out the ganache and roll each into a ball with your hands.
- Coat the truffles: Roll each truffle in your choice of cocoa powder, chopped nuts, shredded coconut, or sprinkles for a delightful finish.
- Chill to set: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate until firm, about 30 minutes.
Notes
- For a flavor twist, add a splash of liqueur like Grand Marnier or peppermint extract to the ganache before chilling.
- Store truffles in the refrigerator for up to 2 weeks.
- Let truffles sit at room temperature for 10 minutes before serving to enhance their texture and flavor.
