Description
Indulge in these decadent homemade chocolate truffles made with a blend of high-quality bittersweet and semisweet chocolates, smooth heavy cream, a hint of coffee, and vanilla extract. Coated in Dutch process cocoa powder, these rich and velvety confections are perfect for gifting or treating yourself to a luscious, melt-in-your-mouth dessert.
Ingredients
Chocolate Truffle Base
- 8 ounces high quality bittersweet chocolate, chopped into 1/4″ pieces
- 8 ounces high quality semisweet chocolate, chopped into 1/4″ pieces
- 1 cup heavy cream
- 1 tablespoon prepared coffee
- ½ teaspoon pure vanilla extract
Coating
- Dutch Process cocoa powder, for coating
Instructions
- Prepare the workspace: Line a baking pan with parchment paper and set aside to keep your truffles from sticking during chilling.
- Chop the chocolates: Finely chop both the bittersweet and semisweet chocolates into small pieces about 1/4 inch to ensure even melting. Place them in a medium heat-proof bowl.
- Heat the cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to boil. Remove from heat and let it rest for 30 seconds to stabilize the temperature.
- Combine cream and chocolate: Slowly pour the hot cream over the chopped chocolates. Whisk gently until the chocolate is fully melted and the mixture is smooth and glossy.
- Add flavorings: Stir in the prepared coffee and pure vanilla extract thoroughly into the chocolate mixture to enhance the depth of flavor.
- Chill the mixture: Refrigerate the bowl for 25 minutes to firm up the ganache, then allow it to sit at room temperature for an additional 30 minutes to reach a scoopable consistency.
- Scoop the truffles: Using a small spring-loaded scoop or teaspoon, form mounds about 1¼ inch in diameter. Place these truffle mounds onto the prepared baking sheet. Continue until all the mixture is used. Refrigerate for 15 minutes to set the shape.
- Coat the truffles: Pour Dutch process cocoa powder into a small bowl. Quickly roll each chilled truffle in your hands to form a rough sphere, allowing some imperfections to retain a classic truffle look. Roll each ball in the cocoa powder, then gently toss them between your hands to remove excess powder.
- Storage and serving: Store the truffles in the refrigerator for up to one week or freeze for up to one month. Always bring to room temperature before serving. If cocoa powder is absorbed, simply roll the truffles again before enjoying.
Notes
- Use the highest quality chocolate you can find for the best flavor and texture.
- Prepared coffee enhances the chocolate flavor but can be omitted if desired.
- For a smoother finish, ensure chocolates are chopped finely and cream is just boiled to properly melt the chocolate.
- Truffles can be rolled in chopped nuts, powdered sugar, or shredded coconut for variations.
- Allowing truffles to warm slightly before serving brings out the richest flavors and soft texture.
- To maintain shape and freshness, store truffles in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
