Dark Chocolate Ganache Truffles
A good truffle should melt on the tongue without leaving a waxy residue. The secret lies in the quality of the chocolate—use a bar with at least 60% cocoa solids and chop it uniformly so it melts evenly when the hot cream hits it.
Temperature control is your primary constraint.
Work in a cool room. If the kitchen is too hot, the ganache will stay greasy and refuse to form a ball.
- Heavy-bottomed saucepan
- Serrated knife
- Heat-proof mixing bowl
- Small melon baller or two spoons
- Parchment paper
What goes in.
- 12 ozdark chocolate (60% to 70% cocoa), finely chopped
- 6 ozheavy cream (at least 36% fat)
- 2 tbspunsalted butter, room temperature
- 1/2 cupunsweetened cocoa powder for dusting
Stirring from the center
When combining cream and chocolate, start stirring slowly in the center of the bowl. Once the chocolate begins to melt, gradually widen your circles until the entire mixture turns dark and liquid.
The method.
Prep the chocolate
Use a serrated knife to shave the chocolate into thin, uniform shards. Place them in a heat-proof glass or metal bowl.
Heat the cream
Bring the heavy cream to a gentle simmer in a small saucepan over medium heat. Watch for small bubbles appearing around the edges; do not let it reach a full, rolling boil.
Create the ganache
Pour the hot cream over the chocolate. Let it sit undisturbed for two minutes to soften the shards, then stir gently until smooth.
Incorporate butter
Fold in the room-temperature butter until fully dissolved. This gives the ganache a stable, silky finish once cooled.
Set the mixture
Cover the surface of the bowl directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours.
Roll and dust
Scoop small rounds of ganache and quickly roll them between your palms. Drop each ball into the cocoa powder and shake to coat evenly.
Other turns to take.
Sea Salted
Add a tiny pinch of flaky sea salt into the ganache before chilling to cut through the intensity of the dark cocoa.
Infused
Steep one crushed cardamom pod or a strip of orange zest in the cream while it simmers; remove before pouring over the chocolate.
When it doesn't go to plan.
If the ganache becomes too hard to scoop, let it sit at room temperature for 10 minutes.
Wear food-grade gloves if your hands run warm; it prevents the chocolate from melting while you roll.
Store finished truffles in an airtight container in the refrigerator and bring them out 15 minutes before serving for the best texture.
The ones that keep coming up.
Why did my ganache split and look oily?
The cream might have been too hot, or you stirred too vigorously. If it splits, whisk in a tablespoon of cold cream until it comes back together.
Can I use chocolate chips?
Avoid them. Chocolate chips contain stabilizers that prevent them from melting properly into a smooth ganache.