Sometimes I can't focus on one thing at a time for the life of me. There are usually a million thoughts running through my mind, but right now I am going to take all the time in the world to tell you all about how to make this homemade Dark Chocolate Truffles recipe. These are truly the BEST chocolate truffles and they are so silky and smooth and EASY to make! You only need 2 ingredients to make them, so what are you waiting for?
WHY YOU WILL LOVE THIS RECIPE
- SO EASY to make - my Chocolate Truffles recipe is so 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 chocolate truffles - the perfect ration of cream to chocolate ensures that these chocolate truffles will be perfectly silky and smooth.
ONLY 2 INGREDIENTS FOR CHOCOLATE TRUFFLES RECIPE
There are just TWO ingredients:
- Dark chocolate - 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 colour. You can also roll them in sprinkles or chopped nuts.
WHAT IS CHOCOLATE GANACHE?
Chocolate truffles are fundamentally ganache, which is probably my favourite 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 favourite. 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 flavourings (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.
RECIPE FAQ: TROUBLESHOOTING CHOCOLATE TRUFFLES
What are chocolate truffles?
Chocolate truffles are essentially balls of ganache, which is as smooth mixture of just chocolate and cream with optional flavourings.
What do chocolate truffles taste like?
Chocolate truffles have a very smooth melting texture and taste like pure chocolate indulgence. They can be flavoured 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.
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. Note that if you choose to keep them longer, it is best not to coat them 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.
WHAT TYPE OF CHOCOLATE TO USE FOR HOMEMADE CHOCOLATE TRUFFLES RECIPE
I bet you have some bittersweet chocolate in your pantry. If not, call me - I'll lend you some. Or, perhaps after Valentine's Day you'll have plenty. 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.
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.
EASY Homemade Chocolate Truffles
- Finely chop the chocolate and place it in a heatproof bowl.
- Combine cream and instant espresso (if you choose to use it) in a small saucepan over medium heat just until it just comes to a simmer. Small bubbles will begin to form around the edges of the pan.
- Remove from heat and immediately pour it over chopped chocolate. Cover the bowl and let stand without stirring for 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. Let the ganache cool at room temperature for about 30 minutes, and then cover and refrigerate for 2 hours or until firm.
- Scoop up heaped teaspoons of ganache, roll them into smooth balls between the palms of your hands and then roll them around in cocoa powder or sprinkles to coat them evenly. Store in the fridge but serve at room temperature.