Homemade Chocolate Truffles

Decadent, handcrafted chocolate truffles featuring a creamy ganache filling, coated in chocolate, and beautifully decorated with edible flowers for a luxurious dessert or gift

Recipe Information

Total Time:

Yield:

about 24 truffles

Ingredients

Ganache Filling

4 ounces bittersweet chocolate, finely chopped

3 ounces semisweet chocolate, finely chopped

½ cup heavy cream

2 tablespoon butter, cut up

1 teaspoon vanilla extract

¼ cup unsweetened cocoa powder

‍

Dipping Chocolate

8 ounces semisweet chocolate, finely chopped, or 1½ cups semisweet chocolate chips

4 ounces milk chocolate, finely chopped, or ¾ cup milk chocolate chips

Assorted small edible flowers

Directions

Place chocolate in a medium mixing bowl. In a heavy small saucepan heat cream over medium heat just until it begins to boil. Pour over chocolate and stir until chocolate melts and mixture is smooth. Stir in butter until melted. Stir in vanilla. Cover and chill at least 2 hours or until firm.
Line 2 baking pans with waxed paper. Using a rounded teaspoon for each, shape ganache into 1-inch balls, handling as little as possible. Drop into bowl of cocoa powder, turning to coat all sides. Place on waxed-paper-lined baking sheets.
Place half of the dipping chocolate in a double boiler and melt. Remove double boiler from heat. With a whisk, stir in remaining chocolate chips, ½ cup at a time, until melted and smooth after each addition.
Line baking pan with waxed paper; place wire rack on top. Place truffle on a large serving spoon and dip in the chocolate. Use a fork to move the truffle to coat all sides. Let excess chocolate drip off fork and place truffle on rack. (Note: If chocolate thickens during dipping, return double boiler to heat.) Press an edible flower to truffle before chocolate is set or use additional melted chocolate to attach flowers to hardened chocolate.
Move truffles to a wax-paper lined baking sheet and dry uncovered at room temperature several hours. Trim pooled chocolate, if desired. Cover loosely and store at room temperature up to 2 weeks. If flowers wilt, replace with fresh flowers.