I actually wanted to share this recipe with you last year on Valentine’s Day, but never got around to it. Why? I simply don’t know, because they are so quick and easy to make. I will tell you, this recipe is for diehard dark chocolate lovers.
Have you ever made chocolate ganache? If you haven’t you probably think that it’s hard to make, but you’re wrong. You can make chocolate ganache in 5 minutes. That simple! That’s what these truffles are made of, rich dark chocolate ganache. Chocolate ganache becomes very firm when refrigerated and very smooth and silky when left to set out for an hour or so. When you serve truffles, you want to set them out of the refrigerator about 1 hour before serving them so they have that perfect smooth and silky texture.
There’s no need for me to ramble on about these super simple truffles, so I’ll get right to it. Here’s a quick snapshot of how I made them…
Top Left: I heated some heavy whipping cream just until it was really hot but not bubbling and poured it over a bowl of chopped chocolate.
Bottom Left: I allowed it to set for 5 minutes, then I whisked it with a fork until it was totally melted and smooth. At this point, I just made ganache. I refrigerated the ganache for about 1 hour until it was firm but still pliable.
Right: Okay, here’s where I scooped it onto a cookie sheet. Don’t do as I did here. I used a small cookie scoop, which was really too big. When you make them use a tablespoon. I forgot to take a quick final picture, but I refrigerated them for bout 15 minutes before gently rolling them into balls. I actually had to down size my balls when rolling them, because they were so big. Duh Cindy… what were you thinking?
Lastly, all I did was gently roll them in cocoa. But hey, don’t feel limited to rolling them in cocoa.
Here’s some other options for coating the ganache balls…
- powdered sugar
- candy sprinkles
Also, you can add 1 teaspoon of espresso powder for Chocolate Espresso Truffles. Make a variety, place them in paper holders in a nice little gift box and give them to someone special. Your options are endless!
Have fun with them!
- 8 ounces semi-sweet chocolate chopped into small pieces. I used Ghirardelli chocolate chips.
- 4 ounces bittersweet chocolate chopped into small pieces. I used a 4 ounce bar of Ghirardelli 60% Cacao.
- 2/3 cup heavy whipping cream
- 4 tablespoons unsweetened cocoa
- Line a cookie sheet with parchment paper and set aside.
- Add the chocolate to a medium size bowl and set aside.
- Add the whipping cream to a small bowl and microwave until very hot, but not bubbling, and remove from microwave.
- Pour the whipping cream over chocolate, and allow to set for 5 minutes. Stir until smooth. You have now made chocolate ganache. Refrigerate until ganache is firm but not hard, about 1 hour.
- Spoon tablespoons of the ganache onto the lined cookie sheet, spacing them apart. I got too happy as you see in the picture above and used a cookie scoop which was actually too big. Therefore, I had to re-portion the size of the balls when I removed them from the refrigerator. Refrigerate for approximately 15 minutes until slightly firm, yet pliable.
- Using your hands, gently roll the ganache into balls. Place the cocoa in a small bowl and gently roll each ball in the cocoa.
- You have now made truffles!
- Transfer the truffles to mini paper holders if desired. Place truffles in an airtight container and refrigerate.
- Remove truffles from refrigerator one hour before serving. You want them to be slightly firm yet creamy when serving them.
- Refrigerated truffles will stay fresh for up to 1 week.
- Other options for truffle coatings are powdered sugar, nuts or your favorite coating.
- Actual yield depends on size of balls. My yield was 20 because I actually made mine a little bigger than most truffles are.