Ingredients:

  • 1 cup (240ml) heavy cream (double cream), 35% milk fat or higher
  • 1 pound (450g) good quality dark chocolate (70% cacao or higher), finely chopped
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of sea salt
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/2 cup (60g) finely chopped nuts (hazelnuts, almonds, pecans, etc.)
  • 1/2 cup (60g) sprinkles
  • 1/2 cup (60g) grated coconut
  • 1/2 cup (60g) melted tempered chocolate

Instructions:

  1. Gently heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Do not boil!
  2. Place the chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate.
  3. Gently stir the cream and chocolate together with a spatula until smooth and glossy.
  4. Stir in the softened butter and vanilla extract until fully incorporated. Mix in a pinch of salt.
  5. Pour the ganache into a shallow dish, cover with plastic wrap, and refrigerate for at least 2-3 hours, or until firm enough to scoop.
  6. Using a small cookie scoop or spoon, scoop out portions of the chilled ganache. Roll each portion into a ball using your hands.
  7. Roll each truffle in your desired coating (cocoa powder, chopped nuts, sprinkles, coconut, or melted chocolate). If using melted chocolate, dip the truffles and then place on parchment paper to set.
  8. For a firmer truffle, chill the coated truffles for another 30 minutes before serving.
  9. Serve the chocolate truffles at room temperature for the best flavor and texture.