Truffle Recipe

Prepare chocolate

Place the finely chopped chocolate in a medium heatproof bowl. If using chocolate chips, chop slightly so pieces are small and uniform for even melting.

Heat cream

In a small saucepan, combine the heavy cream and corn syrup (if using). Heat over medium until it just begins to steam and small bubbles form at the edges—do not let it boil.

Make ganache

Pour the hot cream over the chopped chocolate. Let sit, undisturbed, for 2 minutes to soften the chocolate. Then gently stir from the center outward with a rubber spatula in slow concentric circles until the mixture is smooth and glossy. Add the butter, vanilla, and a pinch of salt and stir until incorporated.

Chill ganache

Cover the bowl with plastic wrap and refrigerate until the ganache is firm enough to roll, about 1.5–2 hours. You can speed this by spreading the ganache in a shallow pan to cool faster; check after 45–60 minutes.

Prepare work station

Line a baking sheet or tray with parchment paper. Place cocoa powder, chopped nuts, and powdered sugar (if using) in separate shallow bowls for coating.

Portion ganache

Use a small cookie scoop or a spoon to portion the chilled ganache into 1-inch (about 12–14 g) portions. If you prefer larger truffles, scoop to about 2 teaspoons each. Work quickly to avoid warming ganache with your hands.

Roll truffles

Lightly oil or dust your hands with cocoa powder. Gently roll each portion between your palms to form a smooth ball. If the ganache is too firm to roll, let it soften at room temperature for a few minutes.

Coat truffles

Roll each truffle in your chosen coating: cocoa powder for the classic finish, chopped toasted nuts for texture, or powdered sugar for a sweet exterior. For a chocolate shell: temper or melt the 8 oz dark chocolate, dip each truffle using a fork, allow excess chocolate to drip off, then place on parchment to set. If using melted chocolate, you can also sprinkle flakey sea salt on top while the shell is still wet.

Set and store

If coated in cocoa, nuts, or powdered sugar, chill the truffles for 15–30 minutes to firm up. If dipped in chocolate, leave them at cool room temperature (or refrigerate briefly) until the shell fully sets. Store finished truffles in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months. Bring to room temperature about 15–30 minutes before serving for best texture and flavor.