Dark Chocolate Truffles Recipe

Dark chocolate truffles are an indulgent treat, and their flavor—rich and intense—comes from a few simple ingredients used in my recipe. For the chocolate itself, I use 8 ounces of dark chocolate that’s at least 70% cocoa.

This gives the truffles a deep chocolate taste. I make the truffle filling with 1/2 cup of heavy cream and a teaspoon of pure vanilla extract.

Cream and vanilla are basic ganache ingredients, and ganache is a vital part of many high-end chocolate confections. Finally, I add a little unsalted butter, which increases the richness and intensity; again, this is a common pastry chef technique that affords an extra luxe chocolate experience.

Ingredients

Dark Chocolate:
Loaded with antioxidants and beneficial fats; offers rich, intricate flavor.

Heavy Cream:
Provides creaminess and smooth texture; high in fat content.

Vanilla Extract:
Boosts taste with sweet, fragrant hints.

Unsalted Butter:
Helps provide a creamy richness and smoothness.

Cocoa Powder:
Delivers a powerful punch of chocolate; scant in sugar; packed with fiber and iron.

Ingredient Quantities

• 8 ounces (225g) dark chocolate (70% cocoa or higher), finely chopped
• 1/2 cup (120ml) heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsalted butter, at room temperature
• Cocoa powder, for dusting
• Optional: Finely chopped nuts, shredded coconut, or confectioners’ sugar for coating

Instructions

1. Finely chop the dark chocolate and place it in a heatproof bowl.

2. In a small saucepan, warm the heavy cream over medium heat until it starts to simmer. Do not let it boil.

3. Cover the chocolate with hot cream and let sit for about 2-3 minutes to soften the chocolate.

4. With a whisk or spatula, blend the mixture softly until the chocolate is entirely melted and smooth as can be.

5. Incorporate the melted butter and vanilla extract into the chocolate mixture, stirring until the butter is melted and completely blended in.

6. Cover the bowl with plastic wrap and refrigerate the mixture for about 1 to 2 hours, or until it is firm enough to scoop.

7. Prepare a baking sheet by lining it with parchment paper. Portion out the chocolate mixture using a small cookie scoop or a teaspoon, and roll the portions into small balls. The hands are an essential tool for this task, as the heat from your palms will lend just enough warmth to make the chocolate mixture pliable and easy to handle.

8. Put each ball on the lined baking sheet. If your hands get warm and the truffles start to melt, cool them in the fridge for a few minutes before continuing.

9. After shaping all the truffles, coat them by rolling them in cocoa powder. If you wish, you can roll the truffles in finely chopped nuts, shredded coconut, or confectioners’ sugar—whatever you think will best suit your truffles!

10. Place the truffles in the refrigerator until they are firm, then serve at room temperature. Any leftovers should be kept in an airtight container in the fridge and will be fine for up to two weeks.

Equipment Needed

1. Chopping board
2. Sharp knife
3. Heatproof bowl
4. Small saucepan
5. Whisk or spatula
6. Plastic wrap
7. Refrigerator
8. Baking sheet
9. Parchment paper
10. Small cookie scoop or teaspoon
11. Hands (for rolling truffles)
12. Optional: Bowl or plate for coating ingredients
13. Airtight container for storage

FAQ

• Can I use milk chocolate instead of dark chocolate?Indeed, the amount of sweetness will go up. Modify any coating sugars to compensate.
• How long do the truffles need to chill?The should firm up in the refrigerator for at least 2 hours until they are cold and solid.
• Can I make these truffles ahead of time?Of course—keep them in an airtight container in the fridge for up to two weeks.
• What can I use as alternative coatings?In addition to cocoa powder, you can roll them in crushed freeze-dried fruits or sprinkles.
• Is there a non-dairy option available?Certainly! You can use coconut cream instead of heavy cream. This will give you a dish that is free of dairy.
• How can I ensure a smooth ganache?It is essential to ensure that the chocolate is chopped finely and melted completely until there are no lumps before the butter is added.

Substitutions and Variations

Bittersweet chocolate: You can use bittersweet chocolate (60% cocoa or higher) instead of dark chocolate for a slightly sweeter truffle.
Coconut cream: For a dairy-free option with a hint of coconut flavor, use coconut cream.
Vanilla extract: Substitute with almond extract for a nutty base note.
Replace unsalted butter with coconut oil for a dairy-free alternative.
Cocoa powder (for dusting): Use matcha powder for a unique flavor twist.