Homemade Chocolate Truffles Recipe

Introduction

These homemade chocolate truffles are rich, creamy, and delightfully indulgent. Made with simple ingredients and coated with your favorite toppings, they offer a perfect treat for chocolate lovers and special occasions alike.

Ingredients

• 9 ounces bittersweet chocolate bar (about 62%, finely chopped)
• ¾ cup heavy cream
• 1 tablespoon unsalted butter (softened)
• 1 tablespoon honey
• Pinch of salt
• Toppings: cocoa powder, sprinkles, finely chopped walnuts

Instructions

1. Step 1: Place the finely chopped chocolate in a large heat-safe bowl.
2. Step 2: Heat the heavy cream in a heavy-bottomed pot until it just begins to simmer. Avoid boiling.
3. Step 3: Pour the hot cream over the chopped chocolate, cover the bowl with a plate or plastic wrap, and let it sit for 5 minutes.
4. Step 4: Uncover and whisk the mixture starting from the center, gradually working outwards until the ganache is smooth and combined, even if it looks broken at first.
5. Step 5: Whisk in the softened butter, honey, and salt until the ganache is glossy and smooth.
6. Step 6: Cover the bowl and refrigerate for 30 minutes, or until the ganache is firm and has the texture of chilled nut butter.
7. Step 7: Line a sheet pan with parchment paper. Scoop one level tablespoon of ganache at a time onto the sheet pan, then refrigerate again for about 30 minutes to firm up before rolling.
8. Step 8: Roll the chilled ganache into smooth balls and coat them in your preferred toppings. Store the finished truffles in the refrigerator.

Tips & Variations

• For a different flavor, add a splash of your favorite liqueur to the ganache before chilling.
• Use white or milk chocolate instead of bittersweet for a sweeter truffle experience.
• Try rolling the truffles in shredded coconut or crushed freeze-dried raspberries for unique textures.
• Work quickly when rolling to prevent the ganache from softening too much; chill again if needed.

Storage

Store the truffles in an airtight container in the refrigerator for up to two weeks. Let them sit at room temperature for a few minutes before serving to soften slightly. For longer storage, freeze the truffles for up to 3 months and thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of a chocolate bar?

Yes, you can substitute chocolate chips, but choose high-quality chips without stabilizers for the best ganache texture and flavor.

How do I know when the ganache is ready to roll?

The ganache should be firm enough to hold its shape but still pliable, similar in consistency to chilled nut butter. Refrigerate longer if it’s too soft to roll.

Homemade Chocolate Truffles Recipe

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4.9 from 62 reviews

Indulge in these rich and creamy homemade chocolate truffles made with bittersweet chocolate, fresh cream, and a touch of honey for sweetness. Coated in cocoa powder, sprinkles, or crunchy walnuts, these decadent treats are easy to prepare and perfect for gifting or enjoying any time.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: About 24 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Truffle Base

• 9 ounces bittersweet chocolate bar (about 62%, finely chopped)
• ¾ cup heavy cream
• 1 tablespoon unsalted butter (softened)
• 1 tablespoon honey
• Pinch of salt

Toppings

• Cocoa powder
• Sprinkles
• Finely chopped walnuts

Instructions

1. Prepare Chocolate: Place the chopped bittersweet chocolate in a large heat-safe bowl to ensure even melting once hot cream is added.
2. Heat Cream: Pour the heavy cream into a heavy-bottomed pot and heat it until it just begins to simmer. Avoid boiling to prevent scorching and ensure smooth ganache.
3. Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Cover the bowl with a plate or plastic wrap and let it sit undisturbed for 5 minutes to soften the chocolate.
4. Whisk Ganache: Remove the cover and begin whisking the mixture starting from the center outwards. Although it may appear broken at first, continue whisking until the ganache becomes smooth and cohesive.
5. Add Butter, Honey, and Salt: Whisk in the softened butter, honey, and a pinch of salt until fully incorporated and the mixture is glossy and silky.
6. Chill Ganache: Cover the bowl and refrigerate the ganache for 30 minutes or until it firms to a texture similar to chilled nut butter, ready for shaping.
7. Scoop and Chill: Line a sheet pan with parchment paper. Using a tablespoon, scoop level portions of the ganache onto the pan. Refrigerate again for about 30 minutes to make handling easier.
8. Shape and Coat: Roll the chilled ganache scoops into smooth balls with your hands. As you roll, coat the truffles in your choice of cocoa powder, sprinkles, or chopped walnuts for texture and presentation.
9. Store: Place finished truffles in an airtight container and refrigerate for up to two weeks to maintain freshness.

Notes

• Use high-quality bittersweet chocolate for best flavor.
• Ensure cream is hot but not boiling to prevent grainy ganache.
• Chilling the ganache properly is essential for easy rolling and shaping.
• Experiment with various coatings like shredded coconut or powdered sugar for variety.
• Keep truffles refrigerated but bring to room temperature before serving for optimal taste and texture.

Keywords: chocolate truffles, homemade truffles, chocolate ganache, easy dessert, holiday treats