8 oz (225g) semi-sweet or dark chocolate, finely chopped
1/2 cup (120ml) heavy cream
1 tsp vanilla extract (optional)
1 tbsp butter (optional, for extra creaminess)
Cocoa powder, finely chopped nuts, or sprinkles for coating
Instructions:
1. Prepare the Ganache (Truffle Base):
Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (tiny bubbles forming at the edges). Do not let it boil.
Melt the chocolate: Place the finely chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
Stir until smooth: Stir the mixture gently until the chocolate is completely melted and smooth. If you’re using butter for extra creaminess, stir it in now.
Add vanilla extract (optional): Stir in the vanilla extract for a subtle flavor boost.
2. Chill the Ganache:
Cover the bowl with plastic wrap and refrigerate for about 2-3 hours, or until the ganache is firm enough to scoop and roll into balls.
3. Shape the Truffles:
Scoop and roll: Once the ganache is firm, use a teaspoon or a small cookie scoop to scoop out portions of the chocolate mixture. Roll them into balls between your palms. If the ganache becomes too soft while rolling, you can chill the mixture for a bit longer.
Coat the truffles: Roll each truffle in your desired coating (e.g., cocoa powder, finely chopped nuts, shredded coconut, or sprinkles). Place the coated truffles on a baking sheet lined with parchment paper.
4. Chill Again (Optional):
You can chill the truffles for about 30 minutes to firm them up before serving.
Optional Flavor Variations:
Liqueur-flavored truffles: Add 1-2 tablespoons of your favorite liqueur (e.g., Baileys, Grand Marnier, or Amaretto) to the ganache mixture for a grown-up twist.
Spiced truffles: Add a pinch of cinnamon, chili powder, or cardamom to the ganache for a hint of spice.
Serve and Enjoy!
Keep the truffles stored in the refrigerator and bring them to room temperature before serving for the best texture and flavor.
