Description
These easy chocolate truffles are a rich and creamy treat made from dark chocolate ganache, rolled in your choice of coatings like cocoa powder, desiccated coconut, crushed peanuts, or sprinkles. Perfect for gifting or an indulgent homemade dessert.
Ingredients
Scale
Ganache
- 285g / 10 oz dark chocolate melts (chocolate chips, or chocolate block coarsely chopped)
- 2 tbsp (30g) unsalted butter
- 1/2 cup (125ml) full-fat cream (not low fat, not whipped)
Coatings
- 1/2 cup desiccated coconut
- 1/4 cup unsweetened cocoa powder (Dutch Processed recommended for darker color)
- 1/2 cup crushed peanuts (small pieces, so they stick)
- 1/3 cup sprinkles or similar
- 1/4 cup icing sugar / powdered sugar
Instructions
- Make the Ganache: Place the dark chocolate, cream, and unsalted butter in a microwave-proof bowl. Microwave on high in 4 bursts of 30 seconds each, stirring well between each burst to combine the ingredients.
- Rest the Ganache: Cover the bowl with a plate and let it stand for 5 minutes to allow the chocolate to melt completely. Stir until the mixture is smooth and glossy, forming a rich ganache.
- Chill the Ganache: Place the ganache in the refrigerator for 6 hours to firm up. Do not freeze it, as this changes the texture adversely.
- Prepare Chilling Tray: Put a dinner plate or tray in the refrigerator which will be used to place the rolled truffle balls on later.
- Set up Coatings: Put your choice of cocoa powder or other coatings such as desiccated coconut, crushed peanuts, icing sugar, or sprinkles in small bowls or plates.
- Forming the Truffles: Remove the chilled ganache from the refrigerator. It should be firm but still soft enough to scoop, similar in firmness to softened butter.
- Keep Hands Cool: Place an ice pack or a frozen bag of peas on the bench, cover it with paper towels (the “Freezer Pack”), to chill your hands as you roll the truffles.
- Scoop and Roll: Use a tablespoon measure to scoop portions of ganache, then use a teaspoon to transfer the ganache into your hands. Roll into balls quickly, placing each finished truffle onto the chilled plate. Chill hands on the freezer pack as needed to prevent melting.
- Coat the Truffles: After all balls are rolled, gently roll each one in the coating of your choice until evenly covered.
- Serve: Serve the truffles at room temperature so the centers remain beautifully creamy and smooth.
Notes
- Do not shortcut by freezing the ganache as it affects the texture and smoothness of the truffles.
- Chill your hands during rolling to prevent the chocolate from melting and to keep the truffles firm.
- Use full-fat cream for the best texture and richness of the ganache.
- Different coatings can be combined or customized for variety and presentation appeal.
- Prep Time: 15 minutes
- Cook Time: 2 minutes (microwaving time)
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Keywords: chocolate truffles, no bake chocolate, homemade truffles, easy dessert, chocolate ganache, festive treats
