The BEST Chocolate Truffles Recipe
These luscious chocolate truffles feature a rich, creamy ganache center made from semisweet baking chocolate, butter, and heavy cream. Enhanced with optional rum or liqueur for depth of flavor, these truffles can be elegantly coated with cocoa powder, nuts, sprinkles, or dipped in tempered chocolate for a smooth, glossy finish. Perfect for gifting or indulging, they are easy to prepare in advance and showcase classic French confectionery technique.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours (including chilling time)
- Yield: About 24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: French
Ingredients
Scale
Truffle Ganache
- 8 ounces (227 grams) semisweet baking chocolate, finely chopped
- 2 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup (optional)
- 1 tablespoon rum or liqueur (optional)
Coating
- 10 ounces tempered chocolate
- Cocoa powder, sifted
- Sprinkles
- Chopped nuts
Instructions
- Prepare Ganache: Place the chopped semisweet chocolate and cubed butter in a medium heat-proof bowl. Heat the heavy cream in a small saucepan over medium-high heat until it boils. Pour the hot cream over the chocolate and butter. Stir in the corn syrup and rum or liqueur if using. Let the mixture sit for 2 to 3 minutes, then whisk vigorously until completely melted and smooth, resembling a thick pudding.
- Chill Ganache: Refrigerate the ganache uncovered for 3 hours or overnight so it firms up and becomes scoopable.
- Scoop Truffle Mounds: Using a small 1-tablespoon spring-loaded scoop, portion out mounds of the chilled ganache onto a parchment-lined rimmed baking sheet.
- First Chill: Refrigerate the mounds for 15 minutes to slightly firm them before shaping.
- Roll Truffles: Wearing disposable gloves or dipping your hands in ice water to prevent melting, roll the chilled mounds gently between your palms to form smooth balls.
- Second Chill: Place the rolled truffles back on the baking sheet and chill for an additional 30 minutes until firm.
- Prepare Coatings: Set out separate shallow dishes filled with cocoa powder, chopped nuts, sprinkles, or tempered chocolate for coating.
- Coat Truffles: Roll each chilled truffle ball in your chosen coating. For chocolate coating, use a fork or dipping tool to fully submerge each truffle in tempered chocolate, tapping off excess and sliding it onto parchment paper with a toothpick.
- Garnish and Set: While the chocolate coating is still wet, sprinkle any desired garnishes over the truffles. Allow the coating to fully set before storage or serving.
- Storage: Store completed truffles in an airtight container in the refrigerator for up to 2 weeks. Bring to room temperature before serving for best flavor and texture.
Notes
- Use disposable gloves or keep hands cold to prevent the ganache from melting while shaping.
- Tempered chocolate ensures a glossy, snap-worthy coating; if not tempering, use high-quality couverture chocolate.
- Corn syrup adds a smooth texture but can be omitted if preferred.
- The optional rum or liqueur adds complexity but can be left out for a non-alcoholic version.
- Allow the truffles to come to room temperature before serving to enjoy rich, creamy texture.
Keywords: chocolate truffles, homemade truffles, ganache, chocolate dessert, no-bake chocolate, holiday treats
Find it online: https://thefoodrecipe.com/the-best-chocolate-truffles-recipe/
