As a non-diet dietitian who loves chocolate, I truly can’t resist a good Chocolate truffle!
Chocolate truffles, deeply indulgent chocolate treat made from chocolate and cream, are super easy to prepare. They’re essentially balls of chocolate ganache – truly intense and fudgy that can be used as a perfect treat. And great news: they sound so much fancier than they are to make! Chocolate, cream, time, and some TLC is all it takes to create these elegant, decadent and delicious ganache balls.
Be sure to use heavy cream (atleast 30% fat) and high quality chocolate as the quality of these ingredients will affect the final product. If you can find it, chocolate that is 62% cacao or higher is best. I used a Callebaut 70% Dark Belgian Chocolate (I bought it from Van Ann Chocolaterie) for a super intense chocolate taste – but you could use a lighter chocolate if preferred.
This recipe is a great base or “blank canvas” to get creative and play with ingredients and flavours. Feel free to put your own stamp on your truffles by adding some exciting flavors such as: a touch of vanilla extract, coconut or almond, orange zest, coffee, sea salt, peppermint extract or chilli or even, spike the ganache with a little liqueur. You could even roll the chocolate mixture around a hazelnut or raspberry or other freeze-dried fruits and coconut!
I love the finely chopped roasted hazelnuts. You can use any nuts of your choice or unsweetened cocoa powder for rolling the chocolate truffles. But powdered sugar, cinnamon sugar, and even colored or chocolate sprinkles would work!
250g dark chocolate 62% – 70%
125ml heavy cream
- 25g unsalted butter
1 pinch of salt
50g unsweetened cocoa powder
1 large handful of roasted hazelnuts, bashed up
Place the chocolate chips in a mixing bowl. If using chocolate block, break the chocolate into little chunks before.
In a saucepan, bring the cream to the boil, add the butter and take off the heat.
Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
Place the roasted and bashed up hazelnuts in a shallow bowl and the cocoa powder in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.
You can also dip these Chocolate Truffles in melted dark chocolate before being rolled in cocoa powder, it adds a delicious crunchy shell to the chocolate bites!
- If the ganache is too soft to shape, scoop out rough balls on a baking sheet, then refrigerate for a while before rolling.
- If the ganache is too hard to roll, leave it at room temperature until it’s soft enough to handle.
- If your cream isn’t hot enough to melt the chocolate, set the bowl of ganache over a pan of gently simmering water and stir until smooth.
- Try to dip your hand in bowl of very cold water each time before rolling the balls, it helps to make it less messy.
Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. However, since the ganache is made with cream, don’t keep the truffles at room temperature for too long and if you are using chocolate with any higher than 70% cacao, look for a different recipe.
Enjoy it with a coffee!