Chocolate Truffles
Making chocolate truffles is a surprisingly simple process that relies on a two-ingredient base called ganache. The most important technique is patience; you must let the hot cream gently melt the chocolate without stirring, and then you must let the finished ganache chill completely until it's firm enough to scoop and roll.
Ingredients
- 10 ounces bittersweet chocolate 60-70% cacao, finely chopped
- 3/4 cup heavy cream
- 1.5 teaspoons pure vanilla extract
- 1 tablespoon Grand Marnier or other orange liqueur
- 1/4 teaspoon Diamond Crystal kosher salt
For Rolling
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup finely chopped toasted hazelnuts
- 1/2 cup shredded unsweetened coconut
Instructions
- Place the finely chopped chocolate in a medium heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until small bubbles form around the edges.
- Pour the hot cream over the chocolate and let stand untouched for 5 minutes.
- Add the vanilla extract, Grand Marnier, and the salt, then stir slowly from the center outward until smooth and glossy.
- Press the plastic wrap directly onto the ganache surface and refrigerate for 3-4 hours until firm.
- Line a baking sheet with the parchment paper.
- Scoop the chilled ganache into 1-inch balls using a small cookie scoop.
- Quickly roll each portion between your palms to form smooth balls.
- Roll each truffle in your choice of cocoa powder, chopped hazelnuts, or coconut until fully coated.
- Place the finished truffles in an airtight container and store in the refrigerator.
Notes
Let truffles stand at room temperature for 15-20 minutes before serving.
If the ganache becomes too soft while rolling, refrigerate for 10-15 minutes to firm up.