Truffle Recipe

Chop Chocolate

Place the finely chopped dark chocolate in a medium heatproof bowl so it's ready to receive hot cream.

Heat Cream

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (tiny bubbles appear at the edges). Do not boil.

Combine

Pour the hot cream over the chopped chocolate. Let sit undisturbed for 1 minute to soften the chocolate, then gently stir from the center outward with a rubber spatula until smooth and fully emulsified.

Add Butter & Flavor

Stir in the unsalted butter, corn syrup (if using), and a pinch of fine sea salt until incorporated and glossy. If using a liqueur or extract, stir it in now. Taste and adjust salt or flavoring.

Chill Ganache

Cover the bowl with plastic wrap, pressing the wrap directly onto the surface to prevent a skin, and refrigerate until the ganache is firm enough to scoop — about 1.5 to 2 hours. For faster setting, place on a sheet pan and freeze for 20–30 minutes, checking every 10 minutes.

Prepare Coatings

Sift the unsweetened cocoa powder into a shallow bowl. If using nuts, coconut or powdered sugar, place each in separate shallow bowls or plates. Have a parchment-lined sheet pan ready.

Scoop or Roll

Using a small scoop or a teaspoon/melon baller, portion the chilled ganache into even balls (about 12–18 truffles depending on size — see servings). Quickly roll each portion between your palms to form a smooth ball. To prevent sticking, lightly dust your hands with cocoa or chill briefly between batches.

Coat

Roll each ball in the cocoa powder until fully coated, tapping off excess. For alternative coatings: roll in chopped toasted nuts, toasted coconut, or powdered sugar. If you want a shiny thin chocolate shell, you can dip in tempered chocolate (see note).

Set

Place coated truffles on the parchment-lined sheet pan. If you used melted butter to help coatings adhere, refrigerate 15–30 minutes to set. Store finished truffles in an airtight container in the refrigerator for up to 2 weeks (or freeze up to 3 months). Allow to sit at room temperature 10–15 minutes before serving for best texture.

If you want a crisp chocolate shell, temper about 4–6 oz of good-quality dark chocolate. Melt two-thirds of the chocolate to 45–50°C (113–122°F), add the remaining third and stir to cool to 28–29°C (82–84°F), then gently warm to 31–32°C (88–90°F). Dip chilled ganache centers into the tempered chocolate, let excess drip off, then set on parchment. Sprinkle with flaked sea salt if desired. Store in a cool, not humid place.