Chocolate Truffles Holiday Treats (Printable Version)
# What You'll Need:
→ Truffle Ganache
01 -
225 g dark chocolate, finely chopped
02 -
15 g unsalted butter
03 -
120 ml heavy cream
→ Coating Options
04 -
45 g Dutch-process cocoa powder
05 -
115 g dark chocolate, melted
06 -
115 g white chocolate, melted
07 -
Flaky sea salt, as needed
08 -
Crushed candy canes, as needed
# Step-by-Step Directions:
01 -
Combine chopped dark chocolate and butter in a medium heatproof bowl. In a small saucepan, heat heavy cream over medium heat until just simmering. Pour hot cream over the chocolate and butter, allowing it to sit undisturbed for 5 minutes.
02 -
Whisk mixture until smooth and homogeneous. Cover and refrigerate the bowl until ganache is firm, approximately 1 hour.
03 -
Line a large baking sheet with parchment paper. Using a small cookie scoop, portion the ganache and roll between your palms to form smooth balls. Arrange on prepared baking sheet and refrigerate until set, about 30 minutes.
04 -
If coating with cocoa powder, roll each truffle in Dutch cocoa until evenly coated. Refrigerate until ready to serve.
05 -
For chocolate-coated truffles, dip each ball into melted dark or white chocolate using a fork, tapping off excess. Place on parchment and immediately sprinkle with flaky sea salt or crushed candy canes if desired. Refrigerate until chocolate is firm.
# Helpful Notes:
01 -
Use high-quality dark chocolate as the flavor is central to the finished truffles.
02 -
Truffles can be decorated with a variety of toppings such as chopped nuts, crushed biscuits, or festive sprinkles.
03 -
Store truffles in an airtight container in the refrigerator for up to 2 weeks.