Handmade Chocolate Truffles
Author's Notes: This recipe for chocolate ganache can be transformed into an endless variety of handmade truffles. As this recipe only contains 3 ingredients, the better the quality of those ingredients, the more delicious your truffles will be. We like Scharffenberger chocolate in particular.
Handmade Chocolate Truffles Print Recipe
- 15 oz best quality bittersweet chocolate chunks
- 3.5 Tbsp butter
- 3/4 cup heavy cream
- Place chocolate in a microwave proof bowl.
- Place butter and cream in a small saucepan over low heat. Let come just to a low simmer until butter melts. Do not scald or boil.
- Immediately pour over the chocolate. Allow to sit for 2 minutes, then gently stir until smooth and glossy. Do not mix too quickly or vigorously, as this will cause the ganache to break. The warm cream should completely melt the chocolate. If any unmelted chunks remain, place the bowl in the microwave on low for 15 seconds, then stir to smooth
- Cover the bowl and place in the refrigerator for at least 5 hours, or overnight. Do NOT freeze.
- When ready to form truffles, make sure you have cold hands (having a bag of ice nearby to cool your hands between rolling is helpful).
- Using a melon baller or a small spoon, scoop out a portion of ganache into your hands, and roll into a ball.
- The chocolate will be sticky at this point, and is ready to be rolled in the coating of your choosing. We love: cocoa powder, powdered sugar, ground hazelnuts, toasted coconut, and sprinkles.
- Remove the coated truffle onto a cold plate to firm up before enjoying.