Ingredients
Equipment
Method
- Prepare Your Chocolate: Finely chop your chocolate into small, uniform pieces. Place the chopped chocolate in a medium-sized, heatproof bowl.
- Heat the Cream: Pour the heavy cream into a small saucepan and place it over medium-low heat. Heat until it is steaming and just beginning to simmer around the edges. For microwave alternative, heat for 60-90 seconds until hot but not boiling.
- Create the Ganache: Once the cream is hot, pour it directly over the finely chopped chocolate. Do not stir it yet! Let the bowl sit undisturbed for 5 minutes. After 5 minutes, add the vanilla extract and the pinch of salt, then begin to stir. Start from the center of the bowl and work your way out in slow, gentle circles. The mixture might look separated at first, but keep stirring. Within a minute or two, it will transform into a smooth, glossy, and thick ganache.
- Chill the Ganache: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Place the bowl in the refrigerator for 1 to 2 hours. You want the ganache to be firm enough to scoop, similar to the texture of cold modeling clay.
- Scoop and Roll: Prepare a baking sheet lined with parchment paper. Have your desired coatings ready in shallow bowls. Use a small cookie scoop (about 1 tablespoon) or two teaspoons to portion the chilled ganache. Roll each portion quickly between your palms to form a smooth ball. If the ganache becomes too sticky, you can dust your hands with a little cocoa powder.
- Coat the Truffles: Roll each truffle in your coating of choice until it is evenly covered. If dipping in melted chocolate, place the uncoated truffles in the freezer for about 15 minutes to firm up first.
Nutrition
Calories: 190kcalCarbohydrates: 15gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 30mgSodium: 20mgPotassium: 60mgFiber: 1gSugar: 13gCalcium: 10mgIron: 0.5mg
Notes
Note: This recipe can be customized by using alternative flavorings like peppermint or espresso in the cream, or adding liqueur to the ganache. For a dairy-free version, substitute heavy cream with full-fat canned coconut cream and use dairy-free chocolate.
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