If I had known how easy it is to make chocolate truffles I probably would have been making these a long time ago. I always had this notion that chocolate truffles are super fancy and require tons of work and expert knowledge to create. That is, until I searched online one day, and found out that that’s not the case. I learned that all that is required to make chocolate truffles is to make ganache (nothing to be intimidated of here, despite the fancy name) and then form it into balls, and coat these balls with whatever you want.
Ganache is simply a mixture of chocolate and cream, that’s it!!!
I did have a bit of a learning curve while making my first batch, but even those turned out all right. The main challenge I had was that I used equal amounts of cream and chocolate, which made for very soft truffles. They still tasted great but were more difficult to roll and form into balls. For the second batch I used a 2:1 ratio of chocolate to cream, so I used 1 cup of cream instead of 2 cups. These were much easier to work with.
I also learned that a basic chocolate truffle recipe is very versatile. You can roll these truffles in so many different things like coconut flakes, confectioners sugar, chopped pistachios etc. etc. You can also add different kinds of alcohol to the ganache like grand marnier or brandy to name a few.
For this batch I used a bit of coffee and vanilla extract. If you want to use all bittersweet chocolate, or all semisweet chocolate, that works too. I used both in this recipe.
Without further ado, here’s my how-to! 🙂 <- Hey that rhymes, fun times! 🙂
8 ounces of bittersweet chocolate chopped up
1 cup of semisweet chocolate chips
1 cup of whipping cream or heavy cream
2 tablespoons of prepared coffee
1 teaspoon of vanilla extract
2 heaping spoonfuls of cocoa powder for coating
Get your chocolate ready 🙂
Put your chopped chocolate and chocolate chips into a bowl.
Heat the 1 cup of whipping cream in a saucepan just until it starts to boil.
Pour the cream over the chocolate and let it sit for a minute or two. If you are impatient like me, then you might try to stir right away which will make it more challenging to get it smooth and silky, so do let the chocolate melt for a minute. 😉
You can also add the coffee and vanilla extract at this point.
Use a whisk or a spatula and stir the cream and chocolate together until it’s silky and smooth. And voila, you have ganache!
Put it into the freezer for about 1 hour to make it firm enough to work with. You can also put it in the fridge for a few hours instead of the freezer.
Using two teaspoons or an ice cream scoop or melon baller, or whatever you have on hand, scoop the ganache into dollops and put them onto parchment paper on a baking sheet. I used a baking sheet and also this wire rack pictured below, because this recipe makes more than can fit on one baking sheet.
If they feel too melty you can pop them back in the freezer for another ten minutes or so before rolling.
Once you have scooped out your chocolate, use your hands to roll these chocolate dollops into round balls.
Your hands will get very messy as the chocolate melts while you are forming it. There are probably some tips and tricks to make this a less messy process, however my skin felt softer and more smooth after making these truffles. Could ganache be a moisturizer of sorts? Hm!
Once you have ball shapes you can drop these one by one into a bowl filled with cocoa powder and roll them around to cover them. This is where you can get creative too and roll them in other things besides cocoa, like nuts, coconut flakes, confectioners sugar, chocolate sprinkles … dipped in more chocolate … whatever you feel like.
These truffles will keep in the refrigerator for weeks, but they should be served at room temperature for the most delicious, melt-in-your-mouth, kind of texture and flavour.
What’s your favourite chocolate truffle coating?
- 8 ounces of bittersweet chocolate chopped up
- 1 cup of semisweet chocolate chips
- 1 cup of whipping cream or heavy cream
- 2 tablespoons of prepared coffee
- 1 teaspoon of vanilla extract
- 2 heaping spoonfuls of cocoa powder for coating
- Put your chopped chocolate and chocolate chips into a bowl.
- Heat the cream in a saucepan until just boiling.
- Pour the cream over the chocolate and let it sit for a minute to melt the chocolate.
- Add the prepared coffee and vanilla extract.
- Whisk the cream and the chocolate together until it's smooth and silky.
- Put the bowl in the freezer for 45 minutes to 1 hour or until the ganache is firm enough to work with. You can also put it in the fridge for a few hours instead of the freezer.
- Use two teaspoons, an ice cream scoop, a melon baller, or whatever you have on hand, and scoop the chocolate into dollops onto a baking sheet lined with parchment paper.
- Using your hands roll these dollops into balls.
- One at a time, drop these balls into a bowl filled with cocoa powder and roll to cover them.
- These can be stored in the fridge for a few weeks, but should be served at room temperature.
- You can add different flavours to the ganache to make a variety of chocolate truffle flavours. Brandy, Grand Marnier, and Irish Cream are some options.
- You can dip your truffles into different things other than cocoa for more flavour options as well. Chocolate Sprinkles, Confectioners Sugar, Coconut flakes, and Chopped Nuts are a few options.
- If your ganache feels too soft to roll into balls, you can pop it back in the fridge or freezer for awhile before you roll it.