Dark Chocolate Ganache Truffles Recipe

Dark chocolate ganache truffles coated in cocoa powder on a white plate, two pink glasses are in the upper right, a red and white striped towel is in the lower left.

Dark Chocolate Ganache Truffles Recipe

Course: Dessert

Cuisine: French

Diet: Gluten Free

Keyword: dark chocolate ganache truffles, dark chocolate ganache truffles recipe

Prep Time: 30

Cook Time: 5

Cooling time (may take longer): 1

Total Time: 1 30

Servings: truffles

Calories: 106kcal

If you're wondering how to make dark chocolate ganache truffles, then this easy, 3-ingredient recipe is for you! They are made using my easier method for chocolate ganache, by melting the chocolate and cream in a bowl over simmering water.

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Equipment

Ingredients

8 ounces dark chocolate (bittersweet or semi-sweet) 60%-72% cacao
8 ounces heavy cream
cocoa powder, sprinkles, nonpareils, etc. for coating

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Instructions

Fill a medium sauce pan about ⅓ full of water and place over medium high heat. Bring to a gentle simmer, then reduce the heat to low.
If you are using chocolate bars, chop them finely with a serrated knife. Combine the chopped dark chocolate or chocolate chips and cream in a medium-sized glass bowl that is larger than the top of the sauce pan. (Don't use a metal or plastic bowl!) Place the bowl on top of the pan of water, make sure the water does not touch the bottom of the bowl and that it does not come to a boil.
Let the chocolate melt and stir it gently from time to time with a silicone spatula until all the chocolate is melted and you have a smooth texture, about 5 minutes. If incorporating any additional flavors, do this now, see note.
Transfer the chocolate ganache to a shallow glass container and spread it out so it's in a layer no thicker than one inch. Chill for at least one hour, stirring every 15 minutes for faster cooling, until it sets up with a texture a little thicker than fudge. You can also chill overnight (no need to stir if chilling overnight.)
Place a large plate in the refrigerator to chill, you'll use this when you're scooping out the truffles before they are coated to keep them cold.
Use a small cookie scoop or a soup spoon to scoop the ganache onto the chilled plate. Scoop all the chocolate first, before roll them. See note.
Use your hands to roll the scooped chocolate into smooth balls. The chocolate will melt a little onto your hands and that's okay because your coatings will stick better. But if it melts a LOT while you're attempting this, put the plate back into the refrigerator for 30 minutes to chill the ganache again.
Put the cocoa powder or other coatings into a bowl. Drop the truffles into them and sprinkle more of the coatings on top. (If you try to roll them around with your hands, you might get melted chocolate mixed into your coatings.)
To store place them in a single layer in an airtight container and store in the refrigerator for up to one week. Allow to come to room temperature for 20-30 minutes before serving.

Notes

NEVER let the water in the sauce pan come to a boil! It should only be at a bare simmer. If it starts to boil, reduce the heat or turn it off completely. The chocolate will probably melt from the residual steam.
Optional flavorings to add:
- Liquor: Bourbon, raspberry liqueur, rum, almost any liquor is going to taste good in a truffle. 1-2 tablespoons should do the trick.
- Extracts and flavorings: Think peppermint, orange, almond, etc. But these can be very strong, so start with ¼ teaspoon and gradually add more to suit your taste.
- Finely chopped nuts: Try pistachios, walnuts, or pecans.
Cool the ganache in a wide, deep glass container: For faster and more even cooling, transfer the ganache to a glass casserole dish and spread into an even layer to cool. I like glass best because it conducts the cold, helping the chocolate cool faster. Keep in mind that the outside edges will cool more quickly than the middle.
You have to scoop all of the balls of chocolate onto a cold plate first, before you roll them, or you'll have a monumental mess on your hands, literally. The ganache is firm, but it will warm and begin to melt slightly when you're rolling it into balls, and some of it will get on your hands.
If chilling overnight: You'll need to let the chocolate ganache sit at room temperature for at least 30 minutes until it's soft enough to work with to form the truffles.
Sprinkle coatings: Try not to handle the truffles too much with your hands when coating them. Some of the chocolate may get on your hands, and you don't want that to get mixed in with colorful coatings. Use tongs to gently transfer them to the bowl of cocoa or sugar, etc. (or wash your hands after you drop them in there) then sprinkle the coatings on top for a clean finish.
Freezing: Chocolate truffles can be frozen for up to 3 months. Thaw in the refrigerator before serving.

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