Chocolate Truffles Recipe

Prepare chocolate

Place the finely chopped chocolate in a medium heatproof bowl. Using small, uniform pieces helps the chocolate melt smoothly and evenly.

Heat cream

In a small saucepan, combine the heavy cream and the pinch of fine sea salt. Heat over medium until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat immediately.

Combine cream and chocolate

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1–2 minutes to soften the chocolate, then gently stir from the center outward with a rubber spatula until the mixture is smooth and glossy and the chocolate is fully melted.

Add butter and flavorings

Add the room-temperature butter pieces and the optional corn syrup (if using) and stir until the butter is fully incorporated and the ganache is silky. Stir in vanilla extract and/or liqueur if using. Taste and adjust salt if needed.

Chill ganache

Cover the surface of the ganache with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until the ganache is firm enough to scoop and hold its shape. For quicker setting, place in the freezer for 20–30 minutes, checking frequently.

Prepare coatings

Place cocoa powder, chopped toasted nuts, and toasted coconut each in separate shallow bowls. If dipping in melted chocolate, melt the 8 oz dark chocolate in a heatproof bowl set over barely simmering water (double boiler) or in short bursts in the microwave, stirring until smooth and cooled slightly.

Scoop ganache

Line a baking sheet with parchment paper or a silicone mat. Using a small cookie scoop (about 1 tablespoon) or a teaspoon, scoop portions of the chilled ganache. Work quickly to keep the ganache from warming. If the ganache becomes too soft, return to the refrigerator for 10–15 minutes.

Roll into balls

Lightly dust your hands with cocoa powder to prevent sticking. Quickly roll each scoop between your palms to form a smooth ball. If the ganache warms too much, chill the formed balls on the baking sheet for 10–15 minutes to firm up before coating.

Coat truffles

Roll each truffle in the desired coating: cocoa powder, chopped nuts, or toasted coconut. For a smooth chocolate shell, dip each truffle into the melted chocolate using a fork or dipping tool, letting excess chocolate drip off before placing back on the parchment. If desired, drizzle or decorate with contrasting chocolate while the coating is still wet.

Set

Allow coated truffles to set at room temperature for the chocolate-dipped ones, or refrigerate briefly (10–15 minutes) to speed setting. Store truffles in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature for up to 3 days. Bring to room temperature before serving for best texture and flavor.

To toast nuts: Preheat oven to 350°F (175°C). Spread nuts in a single layer on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant and lightly browned. Let cool, then chop finely. To toast coconut: Spread shredded coconut on a baking sheet and toast in the oven for 5–7 minutes, stirring once, until golden. Watch closely to avoid burning.