These homemade chocolate truffles are made from silky ganache, chilled and shaped into bite-sized balls. Coat with cocoa powder, nuts, or melted chocolate, and add optional garnishes like freeze-dried raspberries, crystallized ginger, or flaky sea salt for an elegant, indulgent treat. Perfect for gifting or serving at special occasions.
Ingredients
1 recipe Chocolate Ganache
Desired toppings: unsweetened Dutch-process cocoa powder; chocolate melting wafers, melted; finely chopped shelled pistachio nuts and/or crushed cocoa nibs
Desired garnishes: crushed freeze-dried raspberries; crystallized ginger, chopped or cut into small thin strips; and/or flaky sea salt
Directions
- Prepare Chocolate Ganache as directed with semisweet or dark chocolate and ⅔ cup heavy whipping cream. After stirring chocolate and cream until smooth, cover surface with plastic wrap. Refrigerate for 2 hours.
- Place desired topping(s) in shallow bowl(s). Remove ganache from refrigerator. Using a cookie scoop, make 1-inch balls. Roll balls in desired topping(s) or dip in melted chocolate. Garnish as desired. Place on a tray lined with parchment paper. Refrigerate until firm.
- To store, transfer truffles to an airtight container. Refrigerate up to 1 week.
