Soooo, what exactly is a chocolate truffle? Contrary to the name, they do not contain truffle mushrooms. Chocolate truffles get their name from their visual likeness to the truffle mushroom: brown, lumpy, and “dirty” (covered in cocoa powder.) Truffles are simply balls of chocolate ganache.
Chocolate ganache is a silky smooth mixture of only TWO main ingredients: dark chocolate and heavy cream. You might see ganache used as a filling for macarons or tarts, or on cakes. For truffles, chocolate ganache is shaped into bite-sized lumps and rolled in cocoa or other coatings.
Recipe Notes
The Chocolate:
For good chocolate truffles, use good chocolate! Good quality chocolate will taste good, and it will set properly.
Some chocolate contains stabilizers, fillers, and hardening agents that can cause the ganache to be too soft or too firm. Try Ghiradelli, Trader Joe’s pound plus, Theo, Valharona, or Guittard chocolate.
Chocolate truffles are traditionally made with dark chocolate.
Chocolate technically qualifies as “dark chocolate” at 35% cacao and above. We’re looking for 60% cacao or more, so be sure to read the label.
Chocolate with a high cacao percentage can also be called semi-sweet or bittersweet, and they will both work.
Chocolate with such a high cacao percentage has a higher melt point, so it needs to be broken down into small pieces. Use a knife, food processor, or box grater.
If the recipe is doubled, the chocolate may not melt all the way through from the heat of the cream.
If your chocolate doesn’t melt all the way through for any reason, use a microwave in 15 second spurts or double boiler on the stovetop to melt the chocolate completely.
(To make a double boiler, fit a heatproof bowl with your ganache over a pot with a little simmering water. Be sure the bottom of the bowl doesn’t touch the water. Whisk the ganache over the simmering water until everything is melted and smooth, then remove from the heat and proceed with the recipe. Be careful that the chocolate doesn’t get too hot as it can split.)
The Cream:
Heavy cream and heavy whipping cream have slightly varying fat content, but either can be used for chocolate truffles.
To heat cream on the stovetop, use low or medium-low heat. Look for the cream to be steaming but not bubbling.
Stir periodically to keep the cream from scorching on the bottom and to keep a skin from forming. Skin can keep steam in, which can cause the cream to overheat.
For heating in the microwave, heat in 30 second intervals.(Ye be warned! If the cream is too hot, it can cause the chocolate to split, separating the fat from the solids and giving it an oily, grainy texture.)
Flavor Additions
Vanilla extract, a splash of booze, or a pinch of salt can add extra tastiness to your truffles.
The cream can also be infused with flavor!
Steep your warm cream off the heat with tea, spices, or herbs like lavender or mint for 20 minutes, then reheat to steaming before pouring over your chocolate.
Toppings
Cocoa powder is traditional, but try sprinkles, coconut, nuts, freeze dried fruit, powdered sugar, or melted chocolate to coat your truffles.
Storage, Serving, and Shelf Life
Store truffles in the refrigerator in an airtight container to keep out refrigerator odors (chocolate loves to absorb odor!)
Truffles will last in the fridge for about two weeks, or in the freezer for 2 months.
Before serving, allow the truffles to sit at room temperature for 15-20 minutes for best texture and flavor (cold dulls flavor.) In a warm environment, the truffles may become too soft after an hour or two. Do not leave unrefrigerated for more than 4 hours.
Chocolate Truffles Recipe
Chocolate Truffles
Ingredients
- 8 oz good quality semisweet bittersweet, or dark chocolate (containing at least 60% cacao) grated or finely chopped (I use a food processor)
- 1 cup heavy cream
- 2 tbap unsalted butter
- 1/2 tsp vanilla
- 1/8 tsp salt
- cocoa powder or other toppings for coating
Instructions
- Pour the chocolate into a heat-proof bowl and set aside. In a small saucepan over low heat, heat the cream and butter until hot and fully steaming, but not boiling. When steaming, pour the cream over the chocolate. Quickly stir together to ensure all of the chocolate is moistened, then gently shake the bowl so that all of the chocolate is submerged. Quickly cover the bowl tightly with plastic wrap or a lid to hold in the heat, and allow to sit undisturbed for 10 minutes.
- After 10 minutes, uncover the bowl and whisk the mixture until smooth. Whisk in the vanilla and salt, then pour the ganache into a pan. Allow to cool to room temperature, then cover tightly with plastic wrap and refrigerate until firm and set, about 1 hour, depending on the depth of the ganache (a shallow layer will set more quickly than a deep one.)
- Once set, remove the ganache from the refrigerator and allow to sit at room temperature for 20-30 minutes to soften. Scoop out about 1 tablespoon of ganache, mold into a ball with your fingers, then roll a few times between your palms to smooth slightly. Repeat until all of the ganache has been formed into truffles. Dust the truffles with cocoa powder, or roll in the toppings of your choice!
- Enjoy right away, or store in the refrigerator in an airtight container for up to 2 weeks. Allow the truffles to sit at room temperature for 10-15 minutes before enjoying.
