Choco Truffles 5-Ingredient (Print Version)
Ultra-smooth, lush chocolate truffles made from five basic items. Great for special days or any sweet craving.
# Ingredients:
→ Ganache
01 -
Pinch of sea salt
02 -
0.25 tablespoon pure vanilla extract
03 -
30g unsalted butter, room temp
04 -
120ml heavy cream
05 -
225g top-notch dark chocolate, chopped up small
→ Coating Options
06 -
Shredded coconut
07 -
Crushed nuts
08 -
Cocoa powder
# Steps:
01 -
Wrap up the bowl and pop it in the fridge for a couple of hours, maybe three, until it’s nice and scoopable.
02 -
Gently warm the heavy cream in a little pot over medium-low heat. Once it starts to simmer—not boil—take it off the burner.
03 -
Mix it all together with a spatula until you’ve got a super smooth, glossy mix. Toss in the butter and vanilla, sprinkle the salt, and give it another good stir.
04 -
Right away, pour that hot cream onto the chocolate. Make sure it covers everything. Let it sit for a minute so the chocolate melts.
05 -
Chop your dark chocolate really fine and drop it into a medium bowl that can take heat.
06 -
Scoop out small, even rounds of ganache with your cold scoop or melon baller. Roll them quick between your cold hands so they’re nice and round. Set each one on a parchment-lined baking tray.
07 -
Gently roll your ganache balls in whichever coating you like—coconut, nuts, or cocoa—till they’re covered all over.
08 -
Pop the tray in the fridge again until the balls firm up. Let them warm up to room temp before you dig in.
# Notes:
01 -
Go for chocolate with 60–70% cocoa for awesome taste and just the right texture.
02 -
Keep your hands super cold when rolling so the ganache doesn’t turn into a mess.
03 -
Chilling your tools for a few minutes helps make shaping easier.