A truffle of soft melting dark chocolate ganache lavishly dusted with cocoa powder is a treat unlike no other. These traditional French dark chocolate ones are the epitome of that treat, and once tasted will never be forgotten. The recipe is so rich, so flavorful, that they require being eaten slowly (if you can).
These luxurious candies make a delightful gift for the chocolate lover in your life, and an impressive addition to any party, dessert table, or celebration. But the best part is, they are so, so easy to make, so there are no excuses for making lots and lots so you can keep some for yourself.
The secret to success with making truffles is to learn how to make smooth ganache and the proper rolling technique, neither of which is difficult, but have a look at the techniques before you begin if you have never made them before. You will be surprised just how easy they are.
- 2/3 cup cream (heavy)
- 12 ounces chocolate (bittersweet, chopped into very small pieces***)
- 1 teaspoon vanilla extract
- 1/3 cup premium dark cocoa
How to make dark chocolate truffles:
In a small saucepan and over medium heat, bring the heavy cream to barely a boil, make sure the cream does not boil so don't walk away, if it boils it will be too hot and will curdle. Remove the cream from the heat immediately once it reaches this point.
Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon** until the mixture – now a ganache - is completely smooth.
Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls - do not use the freezer, this will make the ganache unworkable. Measuring out using a heaped teaspoonful, quickly roll the ganache into a ball.
Put the cocoa powder into a shallow dish. Take each chilled chocolate roll and quickly roll the ball in the cocoa powder. Pop the coated ball onto a plate and place back into the fridge to chill down again.
Important Notes on Making Chocolate Truffles
One of the secrets to making chocolate truffles is to work quickly and keep all the plates and other equipment cool. One useful hint is to also keep your hands cool by rinsing under cold water then drying before rolling the truffles.
*** If bittersweet chocolate is too strong for you, or whoever you are making the truffles for, then switch the chocolate used to a semi-sweet variety. You can also use white chocolate which is very sweet so use carefully.
**Using a wooden spoon rather than a metal ensures that the temperature of neither cream nor chocolate drops too much when you put the spoon in. Occasionally if the spoon is too cold it will turn the chocolate into a solid mass and you will have to begin again, which is no fun and a waste of lovely ingredients.