Chocolate Ganache Truffles

Ingredients

• 8 oz Semi‑sweet chocolate (61% cocoa) (High‑quality bar, chopped into uniform pieces)
• 4 oz Heavy cream (Full‑fat (35%+) for a glossy ganache)
• 2 tbsp Unsweetened cocoa powder (For coating the finished truffles)

Instructions

1. Chop the chocolate

   Using a serrated knife, break the 8 oz chocolate bar into small, uniform pieces. Continue chopping until the pieces are roughly the same size to ensure even melting.

   Time: PT5M

2. Heat the cream

   Measure 4 oz (½ cup) heavy cream into a small pot and heat over medium‑low until it just begins to simmer – tiny bubbles around the edges. Do not let it boil.

   Time: PT5M

   Temperature: 185°F

3. Combine cream and chocolate

   Place the chopped chocolate in a deep glass bowl. Pour the hot cream over the chocolate, give the bowl a gentle shake, and let it sit for 5‑10 minutes so the chocolate melts evenly.

   Time: PT8M

4. Whisk to a smooth ganache

   After the resting period, whisk the mixture until it becomes glossy and completely smooth with no lumps.

   Time: PT2M

5. Cool the ganache

   Transfer the ganache to a shallow dish (e.g., a pie plate) and smooth the surface. Place the dish in the refrigerator for about 30 minutes, or until the ganache is firm enough to handle.

   Time: PT30M

6. Scoop and chill

   Using an ice‑cream scoop, portion the chilled ganache onto a parchment‑lined baking sheet. Return the sheet to the refrigerator for another 10 minutes to firm the scoops.

   Time: PT10M

7. Shape and coat the truffles

   Remove the firm ganache balls from the fridge. Quickly roll each ball between your palms to form a smooth sphere, then roll it in unsweetened cocoa powder (or nuts, coconut, etc.) to coat. Place finished truffles back on the parchment sheet.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

0.5 g

Carbohydrates

5 g

Fat

3 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Semi‑sweet chocolate (61% cocoa): Dark chocolate 60‑70% cocoa, Milk chocolate (adjust ratio to 1:1), White chocolate (different ratio, use more cream)
• Instead of Heavy cream: Half‑and‑half (richer texture), Coconut cream (dairy‑free, adds coconut flavor)
• Instead of Unsweetened cocoa powder: Powdered sugar, Finely chopped nuts, Shredded coconut

Equipment Needed

• Serrated knife
• Cutting board
• Kitchen scale
• Small saucepan or pot
• Heat‑proof glass bowl
• Whisk
• Ice‑cream scoop or melon baller
• Parchment paper
• Baking sheet or flat tray

Critical Steps — Do Not Skip

• Chop chocolate into uniform pieces.
• Heat cream to a gentle simmer without boiling.
• Let hot cream sit on chocolate for 5‑10 minutes before stirring.
• Whisk until the ganache is completely smooth.

Chef Tips from the Video

• Use the highest quality chocolate you can find; the flavor shines through.
• Do not bring the cream to a rolling boil – a gentle simmer is enough.
• For a glossy finish, strain the ganache through a fine‑mesh sieve before chilling.
• If you want flavored truffles, stir in a teaspoon of liqueur, espresso, or orange zest after whisking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a sealed bag or container for up to 2 months; thaw in the fridge before serving.

Room temperature: Do not store at room temperature for more than 2 hours; truffles may soften.

Make-Ahead Tips

• Ganache can be prepared up to 3 days ahead and kept refrigerated.
• Freeze rolled truffles in a single layer, then transfer to a zip‑top bag for longer storage.