Description
Classic French chocolate truffles with a rich, creamy ganache filling. Easy to make with just a few ingredients. (Makes about 15–17 truffles)
Ingredients
- 226 g (8 oz) dark baking chocolate (60–70%)
- 125 ml (½ cup) heavy cream (full-fat)
- 20 g unsalted butter, softened
- ½ tsp vanilla extract
- 1 pinch sea salt
Instructions
- Finely chop the chocolate and place it in a medium bowl.
- Heat the heavy cream in a saucepan until it starts to simmer.
- Pour the hot cream over the chocolate, add the butter, and let sit 3–5 minutes.
- Stir until the ganache is completely smooth.
- Mix in the vanilla and salt.
- Cover with plastic wrap touching the surface and chill for at least 3 hours (or 1 hour in the freezer).
- Scoop portions of ganache with a spoon or small scoop and place on a lined baking sheet.
- Freeze the tray for 10–15 minutes.
- Roll each portion quickly between your hands to form round truffles.
- Roll in cocoa powder (or desired coating) until fully covered.
Notes
Storage: Store in an airtight container up to 5 days, in the fridge 1–2 weeks, freeze up to 3 months
Tips:
- Weigh ingredients for accuracy (better than cups).
- Use good-quality chocolate for a smooth ganache.
- Chop chocolate finely so it melts evenly.
- If ganache feels soft, chill longer before rolling.
- Prep Time: 10 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Calories: 102
- Sugar: 7
- Sodium: 16
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 1
- Protein: 1
- Cholesterol: 13