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When winter hits, I'm always excited to whip up some chocolate truffles right at home. They're super smooth and rich, and you only need a handful of everyday ingredients for a treat that's awesome to share, gift, or sneak after a meal.
I once sent these to my kids’ teachers and everyone raved about them for days. Now, whenever there’s a holiday or get-together, people always want these and they steal the show every time.
Irresistible Ingredients
- For coating: Dust with cocoa powder for a classic feel, roll in toasted nuts for some crunch, or use coconut for something a little different. Pick your favorite but stay with high quality and fresh for best bites
- Sea salt (just a pinch): Gives a boost to the chocolatey goodness and keeps everything balanced
- Pure vanilla extract: Makes everything taste cozy and deep. If you can get real vanilla, even better
- Unsalted butter: Bring it to room temp so it’s easy to stir in. It makes the truffle creamy but firms up the outside after chilling
- Heavy cream: Make sure it says heavy or whipping cream on the label for that rich and creamy ganache
- Dark chocolate (good quality): You want it chopped into little bits so it melts smoothly. Try to find chocolate with at least 60–70% cocoa for a really bold chocolate flavor
Simple Step-by-Step
- Chill Until Firm:
- Slide your just-coated truffles back into the fridge for half an hour or so. This step helps them set so they keep their shape
- Coat the Truffles:
- Pick your coating and roll each truffle in it, covering the whole ball. Cocoa gives you that traditional taste, nuts add a crunchy surprise, and coconut makes for a fun twist. Lay them out on parchment as you go
- Shape the Truffles:
- Scoop out your ganache with a melon baller or little cookie scoop and make one inch balls. Quickly roll between your palms (cold hands help!) and set them on a lined baking sheet
- Chill the Ganache:
- Cover the bowl and tuck in the fridge for a couple hours, until the ganache is firm but you can still scoop it. This makes shaping them so much easier
- Make the Ganache:
- Pour the hot cream right onto the chopped chocolate. Give it a minute to soften, then start stirring gently until smooth and glossy. Stir in soft butter and vanilla, then toss in a little sea salt
- Heat the Cream:
- In a small saucepan, warm the heavy cream over medium-low so you see tiny bubbles around the sides, but don’t let it boil
- Chop the Chocolate:
- Finely chop the chocolate bar and dump the pieces in a heat-safe bowl. Smaller bits melt way more evenly later on
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Making these always takes me back to rolling chocolate with my mom. After-dinner kitchen messes are the best memories, and now my own kids get in on the action. I’m pretty loyal to straight cocoa powder for rolling, but a sprinkle of sea salt on top makes the chocolate feel extra special to me.
How to Store Them
Keep your truffles in a container with a tight lid in the fridge—good for up to ten days. Set them out before serving so they soften just enough. Want to save them longer? Freeze, then let them thaw overnight in the fridge.
Swaps and Options
Like it sweeter? Use milk chocolate or semisweet instead of dark. To go dairy free, swap in coconut cream for the heavy cream and vegan butter instead of regular. Just know the filling might be a bit softer than usual.
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Serving Ideas
They’re great straight up or as part of a dessert board. Sometimes I put bowls of toppings out so everyone can have fun rolling their own truffles right there at the table. Makes for a cool handmade gift when tucked into small paper cups and boxes, too.
A Bit of History
These chocolate bites got their name from fancy French mushrooms, just because they look a little rough and uneven. In France, cooks focus on using the best simple ingredients, and that’s exactly what you’re getting here, right in your home kitchen.
Frequently Asked Questions
- → Which kind of chocolate should I grab for these little treats?
Pick a good-quality dark chocolate around 60 to 70 percent cocoa for deep flavor and smoothness.
- → What’s the deal with heating cream before adding chocolate?
Warm cream melts the chocolate evenly so everything stirs together into a creamy ganache for the base.
- → How do I keep the chocolate mix from getting too soft when rolling?
Chill your hands under cold water, dry off, and work fast to keep the truffle mix cool as you shape the balls.
- → What can I roll these truffles in?
Try rolling in cocoa powder, shredded coconut, or crushed nuts for different textures and flavors.
- → How’s the best way to store these treats?
Pop them in an airtight box in the fridge. Let them sit out a bit before eating so they taste their best.
- → Can I switch up the chocolate for milk or white chocolate?
Sure, milk or white chocolate works too. Just remember to tweak the sugar and texture as you like.