Truffle Recipe

Chop chocolate

Place the 10 oz chopped bittersweet chocolate in a medium heatproof bowl. Finely chopping helps melt evenly.

Heat cream

In a small saucepan, combine 1 cup heavy cream and 1 tsp light corn syrup (if using). Heat over medium until it just begins to simmer and small bubbles form around the edge — do not boil.

Pour and rest

Pour the hot cream over the chopped chocolate. Let sit untouched for 2 minutes to soften the chocolate.

Emulsify ganache

Using a whisk or spatula, stir from the center outward in slow concentric circles until the mixture becomes smooth and glossy and all chocolate is melted, about 1–2 minutes. Add the 2 tbsp butter and 1 tsp fine sea salt; stir until fully incorporated. If using liquor, stir in 2 tbsp now.

Chill ganache

Cover the bowl with plastic wrap or a lid and refrigerate until the ganache is firm enough to scoop, about 2 hours. For faster chilling, spread ganache on a shallow pan, cover, and refrigerate 30–45 minutes until scoopable.

Prepare coatings

Place cocoa powder, chopped toasted hazelnuts, confectioners' sugar, and toasted coconut in separate shallow bowls or plates. If dipping in chocolate, melt the 6 oz chopped dark chocolate gently (double boiler or microwave in short bursts, stirring) and keep warm for dipping.

Scoop ganache

Line a tray with parchment paper. Using a small cookie scoop or melon baller (about 1 tsp) or two teaspoons, portion rounded scoops of ganache and place on the lined tray about 1 inch apart. If the ganache is too soft, chill the scoops on the tray for 10–15 minutes to firm up.

Roll quickly

Using clean hands or lightly floured (cocoa-dusted) hands, quickly roll each scoop between your palms to form a smooth ball. Work quickly so the ganache doesn't warm. If hands stick, chill balls for 5–10 minutes and try again.

Coat truffles

Roll truffles in the prepared coatings: dredge in cocoa powder for classic finish, roll in chopped toasted hazelnuts for a crunchy exterior, dust with confectioners' sugar for a snowy look, or toss in toasted coconut. For a dipped, glossy shell, use a fork or dipping tool to lower each truffle into melted chocolate, tap off excess, and place back on parchment. If dipping, allow the chocolate to set at room temperature or chill briefly to finish.

Finish and store

Once coated, set truffles on a lined tray and chill 10–15 minutes to firm. Store truffles in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature (under 68°F / 20°C) for up to 3 days. Bring to room temperature ~15–20 minutes before serving for best texture and flavor.

To make flavored truffles: infuse the cream with flavor (steep 1 vanilla bean, citrus zest, coffee grounds, or a handful of tea leaves in the cream as it warms, then strain before pouring over chocolate). For extra richness, use a mix of dark and milk chocolate. For vegan truffles, substitute full‑fat coconut cream for heavy cream and use dairy-free chocolate and vegan butter.