Dark Chocolate Ganache Truffles
Silky dark chocolate ganache chilled until firm, rolled into small balls, and coated in cocoa, coconut, peanuts, or sprinkles.
Equipment
- microwave-safe bowl
- Small plate to cover the bowl
- Cookie scoop
- Rimmed tray
Ingredients
Main Ingredients
- 10 oz dark chocolate chopped, or dark chocolate chips
- 2 tbsp unsalted butter
- ½ cup heavy cream full fat, not whipped
- ½ cup unsweetened shredded coconut for rolling
- ¼ cup unsweetened cocoa powder for rolling
- ½ cup crushed peanuts small pieces, for rolling
- ⅓ cup sprinkles for rolling
- ¼ cup powdered sugar for rolling
Instructions
Cooking
- Heat. Microwave the chocolate, cream, and butter in four 30 second bursts, stirring after each.
- Rest. Cover with a plate for 5 minutes, then stir until smooth.
- Chill. Refrigerate 6 hours until firm. Do not freeze to speed this up.
- Scoop. Portion the ganache into about 20 pieces and roll quickly between your palms.
- Coat. Roll the truffles in cocoa, coconut, peanuts, sprinkles, or powdered sugar.
- Set. Chill the coated truffles on a cold tray until firm.
Notes
Substitutions: Chocolate chips can replace the chopped bar. Use any coating you like.
Tips: Chill fully and keep hands cool for neat truffles.
Storage: Refrigerate up to 1 week or freeze up to 3 months.