Homemade truffles may sound like a daunting dessert to make, but luckily it only takes a few quick steps to create these decadent chocolate treats. The beauty of truffles is that you can coat them with just about anything, so go ahead and get creative!
- 8 oz bittersweet chocolate, at least 65% cacao or higher, finely chopped
- 1/2 cup heavy cream
- 1 1/2 tablespoon unsalted butter, cut into small cubes
- 1/8 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- Cocoa powder, for rolling
- Chopped toasted pistachios, for rolling
- Toasted shredded coconut, for rolling
- Plastic wrap
This recipe yields about 16 small truffles.
Add finely chopped chocolate to a medium bowl. Set a small saucepan to medium heat and add the heavy cream, butter, and the sea salt. Bring contents to a simmer, then remove from heat and immediately pour into the medium bowl with the finely chopped chocolate, making sure to evenly coat the chocolate.
Make sure to finely chop the chocolate as this will enable it to melt properly when the heavy cream is added
Allow the chocolate and the cream to sit for two to three minutes. Add the vanilla, and stir with a wooden spoon or spatula until smooth. Cover the bowl with plastic wrap, and place in the refrigerator until the ganache firms up, about two hours.
If a few bits of chocolate didn't melt, simply pop the bowl into the microwave for a few seconds, then gently stir until smooth.
Remove the ganache from the refrigerator. Using either a small two-teaspoon cookie dough scoop or a spoon, scoop small portions of the ganache and roll into a ball with the palms of your hands. Once shaped, roll the truffle in the desired garnish to coat.
Rolling truffles can get messy, so before rolling, lightly dust your hands with a bit of cocoa powder. This will help prevent the chocolate from sticking to your hands.
Once truffles are coated, gently cover with plastic wrap and place back in the refrigerator to firm up, unless you're serving them right away. Let truffles come to room temperature before serving.