Truffles Recipe

Chop chocolate

Place the finely chopped 12 oz chocolate in a medium heatproof bowl so it is ready when the cream is hot. Using small, even pieces ensures smooth melting.

Heat cream

In a small saucepan, combine 1 cup heavy cream, 1 tsp fine sea salt, and (if using) 1 tsp instant espresso powder. Heat over medium until it just begins to simmer and tiny bubbles form at the edges — do not boil.

Pour over chocolate

Pour the hot cream mixture evenly over the chopped chocolate. Let sit undisturbed for 2–3 minutes to soften the chocolate.

Emulsify

Using a whisk or spatula, gently stir from the center outward and in small circles until the mixture becomes glossy and fully combined into a smooth ganache. If some chocolate remains unmelted, microwave in 10–15 second bursts, stirring between, until smooth.

Finish ganache

Stir in 2 tbsp unsalted butter, 1 tsp vanilla extract, and (if using) 1 tbsp liqueur and 1 tsp corn syrup. Mix until the butter is melted and the ganache is silky. Taste and adjust salt if desired.

Chill ganache

Cover the bowl loosely with plastic wrap and refrigerate until firm enough to scoop — about 1.5 to 2 hours, or refrigerate overnight for easier shaping.

Scoop

Line a baking sheet with parchment paper or a silicone mat. Using a small cookie scoop (about 1 tbsp) or a teaspoon, scoop portions of chilled ganache and drop onto the prepared sheet, spacing about 1 inch apart.

Roll quickly

Working quickly to avoid excessive warming from hands, roll each scoop between your palms to form a smooth ball. If the ganache gets too soft, return the tray to the refrigerator for 10–15 minutes and continue.

Chill shaped truffles

Place the formed truffles back on the sheet, cover loosely, and refrigerate for 15–20 minutes to firm before coating.

Dust with cocoa

Put unsweetened cocoa powder in a shallow bowl. Toss chilled truffles into the cocoa, using a small sieve or spoon to ensure an even dusting. Shake off excess and return to the sheet.

Roll in nuts or sprinkles

For nut or sprinkle coatings, place chopped toasted nuts or sprinkles in separate shallow bowls and roll truffles to coat evenly. Press gently so coatings adhere.

Dip in melted chocolate (optional)

If you prefer a chocolate shell, melt 8 oz coating chocolate in a double boiler or microwave in 20–30 second bursts stirring until smooth. Using a fork, dip each chilled truffle into the melted chocolate, tap off excess, and set on parchment. While still wet, you can sprinkle sea salt flakes or grated coconut. Allow the shells to set at room temperature or in the refrigerator for 10–15 minutes.

Final chill and store

Once coated and set, refrigerate truffles in a single layer in an airtight container for 30 minutes to firm. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Bring to room temperature 10–20 minutes before serving for best texture and flavor.

Arrange truffles on a platter or in paper liners. Serve at slightly cool room temperature so centers are tender and creamy.