EASY Homemade Chocolate Truffles recipe

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This homemade Chocolate Truffles recipe is so easy to make with just 2 simple ingredients. They're essentially chocolate ganache that's so smooth and silky with a texture that melts in your mouth, and they are fun to make, especially with kids! Homemade chocolate truffles make beautiful gifts when wrapped up in a box. You can decorate them in so many ways and, if you want them to look extra special and professional, dip them in tempered chocolate. You can ready all about my easy method for tempering chocolate here.

WHY THIS RECIPE WORKS

SO EASY to make - my dark chocolate truffles recipe is special because normally truffles are something you'd buy at a chocolate shop, but they are so easy that you can make them at home in just 5 simple steps!
Just 2 ingredients - this irresistible recipe only requires 2 main ingredients. You probably have more cell phones than that.
Smooth and silky texture - the perfect ratio of cream to chocolate ensures that these chocolate truffles will be perfectly silky and smooth.
Precise proportions - the ideal texture is a result of careful proportions of chocolate and cream. The amount of cream depends on the intensity of chocolate. For example, bittersweet chocolate requires more cream than semisweet chocolate truffles.

INGREDIENTS FOR CHOCOLATE TRUFFLES RECIPE

Dark chocolate - It's important to use high quality chocolate since it is the main ingredient and there are so few ingredients to begin with. I always recommend pure dark chocolate chopped from a block because it has a higher melting quality with higher cocoa butter content. You can use anything between 50% and 70% dark chocolate. If you prefer to buy chips for convenience, then I recommend these 63% dark chocolate chips.
Cream - you will need heavy cream or whipping cream with 35% milk fat content to make these chocolate truffles.
Cocoa powder - the classic way to finish truffles is to roll them in cocoa powder. I love to use this Dutch Process cocoa powder for its deep reddish brown color. You can also roll them in sprinkles or chopped nuts.

WHAT IS CHOCOLATE GANACHE?

Chocolate truffles are fundamentally ganache, which is probably my favorite word in the culinary dictionary. Go on and say it. Ga-nache. Ganache is the culinary term for an oil-in-water emulsion of cream and chocolate. It can be made from anywhere between a 1:1 ratio of cream to chocolate to a 1:2 ratio. The latter ratio will produce a firmer texture, and the extent of firmness depends on the cocoa content of the chocolate you use.

STEP BY STEP INSTRUCTIONS: HOW TO MAKE CHOCOLATE TRUFFLES

All you need to make truffles is essentially two ingredients: chocolate and cream. The cream lowers the melting point of the chocolate so that it is downright luscious and smooth at room temperature. This stuff is way legitimate. Use the best quality chocolate you can afford, or one that is your favorite. Just make sure it's pure. Read the ingredient list - if you see butter fat/oil or hydrogenated anything oil, drop it. It's so so SO not worth it.

STEP 1). Chop the chocolate. Use a sharp serrated knife to chop the chocolate as finely as possible and place it in a heatproof bowl.
STEP 2). Heat the cream. Combine cream and any flavorings (ie. espresso powder, vanilla bean, extracts) in a small saucepan over medium-low heat just until it barely comes to a boil so that small bubbles begin to form around the edges and at the surface of the cream. Do not boil vigorously.
STEP 3). Mix cream and chocolate. Remove from heat and immediately pour it over chopped chocolate. Cover the bowl and let mixture stand without stirring for about 2 minutes. Gently stir mixture in a circular motion using a rubber spatula, starting from the center and working your way out to the sides, until it transforms into a smooth and glossy mixture.
STEP 4). Cool & chill. Let the ganache cool at room temperature for about 30 minutes, and then cover and refrigerate for 2 hours or until firm. Refrigerate for 2 hours or until firm.
STEP 5). Roll. Scoop teaspoons of ganache, roll them into a ball in your hands and then roll them around in cocoa powder. Store in the fridge but serve at room temperature.

EXPERT TIPS FOR SMOOTH CHOCOLATE TRUFFLES

Truffles should be creamy and leave teeth marks when you bite into them - they should not crumble. If you've ever had ganache turn gritty, grainy or separate on you, then I feel your pain. Let me fix it.

Gently heat and cool the chocolate. Chocolate is finicky. It requires patience and attention all because cocoa butter can arrange itself into six different crystal forms. SIX! It has multiple personalities and we only like one of them - that's number five.
Finely chop the chocolate as small as you can. This will help the chocolate melt quickly and evenly so that it forms a smooth and homogeneous emulsion.
Use a serrated knife to chop the chocolate. The "teeth" on a serrated bread knife will dig into the hard chocolate and break it up into small pieces easier than a flat blade.

Let the mixture stand before stirring. Give it 2 minutes to allow the hot cream to slowly and gently melt the chocolate. This also allows the mixture to cool down before stirring. This helps to form a homogeneous, smooth ganache as it lets the chocolate and cream come to the same temperature so that it can emulsify more easily.
Do not over-mix. It can cause a rapid decrease in temperature, which may result in a coarse texture. Gentle stirring is all it takes to reduce the fat to tiny droplets suspended within the water phase, helping the mixture come together and form a smooth emulsion. Too much agitation can introduce air bubbles and break the emulsion, leaving you with an oil film on the surface once it cools and hardens.
Dip them in tempered chocolate for a polished and professional look. Here is my guide to tempering chocolate at home.

RECIPE FAQ

Can you temper chocolate in the microwave?

The only way to temper chocolate int he microwave is to use Method 1 with frequent stirring and on a low power setting. I recommend placing the finely chopped chocolate in a heatproof bowl and heat for 30 seconds at a time on 50% power setting. Stop every 30 seconds and stir thoroughly. Stop heating it once 75% of the chocolate is melted and then continue stirring to allow the residual heat melt the reset of the chocolate. This will ensure that you don't overheat the chocolate.

What are chocolate truffles?

Chocolate truffles are essentially balls of ganache, which is as smooth mixture of just chocolate and cream with optional flavorings.

What do chocolate truffles taste like?

Chocolate truffles have a very smooth melting texture and taste like pure chocolate indulgence. They can be flavored with extracts, spices or alcohol, but the base is usually the same.

What is the difference between chocolate truffles and regular truffles?

Chocolate truffles are a confection made from chocolate and cream. They can be coated in cocoa powder or nuts or sprinkles, or dipped in chocolate like a bon bon with a hard shell. Regular truffles are a tuber that grows wild underground in parts of Italy and France. They are very expensive and used in fine dining, commonly shaved over pasta and risotto.

Can chocolate truffles be frozen?

No, I would not recommend freezing chocolate truffles. Luckily, ganache is microbially very stable, so truffles will last in the fridge for up to a month.

What do I do if my ganache separates?

It can happen to the best of us. Maybe the cream was too hot or the chocolate ratio was off, or maybe you stirred too vigorously or too much... Sometimes ganache splits. When this happens, add a little bit of cold cream (maybe half a teaspoon at a time) and stir again until it becomes glossy. This will help pull the cocoa solids back into the liquid phase and re-emulsify the mixture.

What happens if my chocolate blooms?

If your chocolate blooms, it is completely edible and safe, but it will lose a lot of its desirable characteristics such as shiny appearance and firm snap. Bloomed chocolate is often dull, streaky and can have either a soft texture or be brittle and slow to melt.

How do I store chocolate truffles?

You can store chocolate truffles in an airtight container at room temperature for 2-3 days, or keep them in the fridge to last even longer. If you live in a hot and humid environment, store it in the fridge and only remove truffles you choose to eat or serve (do not bring the container in and out of the fridge for long periods of time). Note that if you choose to keep them longer, it is best not to coat them in sugar or sprinkles until you intend to serve them since the moisture of the cream will migrate to the surface and dissolve some of the sugar sprinkle coating.

How to temper chocolate the easy way?

Read my article here to learn how to easily temper chocolate at home.

HOW TO DIP CHOCOLATE TRUFFLES

If you prefer to dip these truffles in chocolate, then follow my instructions for How to temper chocolate the easy way! This will make such a wonderful edible gift for someone special.

WHAT TYPE OF CHOCOLATE IS BEST FOR CHOCOLATE TRUFFLES

The type of chocolate you use to make truffles will dictate how much cream is required in the recipe. This recipe calls for dark chocolate, which encompasses a wide range according to food regulations, but for me that means between 60% and 70% cocoa solids. Bittersweet chocolate has a minimum of 70% cocoa solids, which refers to the ground up cocoa nibs that grow from the cocoa tree (Theobroma cacao). Cocoa solids are essentially unsweetened chocolate - that is, cocoa mass and cocoa butter. The difference (maximum 30%) is sugar. If you use semi-sweet chocolate with 50% cocoa solids, keep in mind that the truffles will be softer. You can use semisweet chocolate, however you will need to reduce the cream by 10-20% to maintain the same texture.

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