Description
Delicious and easy-to-make chocolate truffles featuring a rich, creamy ganache center rolled in cocoa powder, nuts, coconut, or sprinkles. These no-bake French dessert bites are perfect for holiday treats or anytime indulgence.
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
Coatings
- 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 until it just begins to simmer. Remove the pan from heat immediately.
- Combine Ingredients: Pour the hot cream and butter mixture over the chocolate. Let it sit for 2–3 minutes to melt the chocolate, then stir gently until smooth and fully combined.
- Add Flavor: Stir in the vanilla extract to enhance the flavor of the ganache.
- Chill the Mixture: Cover the bowl and refrigerate the ganache for at least 2 hours, or until firm enough to scoop and handle.
- Scoop and Shape: Using a small cookie scoop or spoon, portion out the chilled ganache and roll each portion into a smooth ball with your hands.
- Coat the Truffles: Roll each truffle ball in your choice of cocoa powder, finely chopped nuts, shredded coconut, or sprinkles to coat evenly.
- Final Chill: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate them until firm before serving.
Notes
- For a flavor twist, add a splash of liqueur like Grand Marnier or peppermint extract to the ganache mixture before chilling.
- Store truffles in the refrigerator for up to 2 weeks to maintain freshness.
- Let truffles warm at room temperature for about 10 minutes before serving to achieve the best texture and flavor.
