Introduction

These easy chocolate truffles are a simple yet luxurious treat that anyone can make at home. With a rich ganache center and a variety of coatings, they offer a perfect balance of creamy, smooth chocolate and delightful texture.

The image shows a group of round chocolate truffles on a white marbled surface. There are two types: some are coated with a smooth dark brown cocoa powder covering their entire surfaces, creating a soft matte texture, while others are covered in white shredded coconut, giving them a fluffy and rough exterior. The truffles are scattered loosely, some resting close to each other and some alone. In the corner of the image, there is a white cup filled with dark coffee, with a small layer of foam on top. There are light smudges of cocoa powder on the white marbled surface near the truffles, adding a rustic touch to the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

285g (10 oz) dark chocolate melts (chocolate chips or coarsely chopped chocolate block)
2 tbsp (30g) unsalted butter
1/2 cup (125ml) full fat cream (not low fat or whipped)
1/2 cup desiccated coconut
1/4 cup unsweetened cocoa powder (Dutch Processed for a darker, more elegant look)
1/2 cup crushed peanuts (small size to help coating stick)
1/3 cup sprinkles or similar decorations
1/4 cup icing sugar (powdered sugar)

Instructions

Step 1: Place the chocolate, cream, and butter in a microwave-proof bowl. Microwave on high for four 30-second bursts, stirring well between each burst.
Step 2: Cover the bowl with a plate and let it stand for 5 minutes. Then stir until the mixture is melted and smooth, forming a ganache.
Step 3: Refrigerate the ganache for 6 hours. Avoid shortening this step by freezing, as this affects the texture.
Step 4: Chill a dinner plate or tray in the refrigerator to place the rolled truffles on later.
Step 5: Prepare your coatings by placing cocoa powder, desiccated coconut, crushed peanuts, sprinkles, or icing sugar in small bowls or plates.
Step 6: Once the ganache is firm but still pliable (similar to softened butter), get a cold pack or frozen peas from the freezer and cover with paper towels. This will help cool your hands during rolling.
Step 7: Using a tablespoon measure, scoop a portion of ganache and then roll it between your hands into a ball. Place each ball on the chilled plate. Repeat with all the mixture, cooling your hands on the cold pack as needed.
Step 8: Roll each truffle ball in your chosen coating until evenly covered.
Step 9: Serve the truffles at room temperature to enjoy their creamy, luscious center.

Tips & Variations

Use Dutch Processed cocoa powder for a richer, more elegant appearance and flavor.
Try rolling the truffles in finely chopped nuts or cocoa nibs for added texture.
Substitute the dark chocolate with milk or white chocolate for a different taste.
For a boozy twist, add a tablespoon of your favorite liqueur to the ganache before chilling.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Before serving, allow them to come to room temperature for about 15–20 minutes for the best texture. Avoid freezing as it can affect the smoothness of the ganache.

How to Serve

The image shows three round chocolate truffles on a white marbled surface. The closest truffle is bitten, showing a smooth, dark brown inside with a soft texture and tiny ridges from the bite. The outer layer is a slightly lighter brown dusted with cocoa powder. Behind it, one truffle is covered in white coconut flakes, giving a rough texture, while the other truffle is fully coated in cocoa powder with a smooth surface. There is some loose cocoa powder scattered around the truffles on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low fat or whipped cream for the ganache?

It’s best to use full fat cream, as lower fat or whipped cream will not produce the smooth, creamy texture needed for proper ganache.

How do I shape the truffles without them melting or sticking too much?

Keep an ice pack or bag of frozen peas covered with paper towels nearby to cool your hands between rolling. This prevents the ganache from melting too quickly and sticking.