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dessert_biteMediumFrench

Handmade Dark Chocolate Truffles

Velvety ganache truffles rolled in cocoa, sea salt, and crushed espresso

⏱️ Prep: 30min🍳 Cook: 5min⏰ Total: 35min👥 Serves: 30🌡️ room_temp
✓ vegetarian✓ gluten-free
⚠️ Contains: 🥛 Dairy

Ingredients

  • 12 ozdark chocolate(70% cacao, finely chopped)
  • 1 cupheavy cream
  • 2 tbspbutter(softened)
  • 1 tbspliqueur(Grand Marnier, Chambord, or Kahlúa)
  • 0.5 cupunsweetened cocoa powder(for coating)
  • 0.25 cupcrushed espresso beans(for coating)
  • 2 tbspflaky sea salt(for coating)
  • 0.25 cupcrushed pistachios(for coating)

📝 Make Ahead

Truffles keep refrigerated up to 2 weeks. Bring to room temperature before serving for best texture. Uncoated truffles can be frozen up to 2 months.

Instructions

  1. Place chopped chocolate in heat-proof bowl
  2. Heat cream until just simmering
  3. Pour hot cream over chocolate and let stand 2 minutes
  4. Stir gently from center until smooth and glossy
  5. Stir in butter and liqueur
  6. Cover and refrigerate 2 hours until firm enough to scoop
  7. Using melon baller or spoon, scoop ganache and roll into 1-inch balls
  8. Work quickly - ganache softens from hand heat
  9. Place coatings in separate shallow dishes
  10. Roll truffles in coating of choice
  11. Refrigerate in single layer until serving
  12. Bring to room temperature 15 minutes before serving

💡 Pro Tips

Use the best chocolate you can afford - it's the star. Don't let any water get into the ganache or it will seize. Cold hands help when rolling. Wearing gloves prevents fingerprints. Different coatings add variety - offer an assortment.

📜 History

Chocolate truffles were invented in France in the late 19th century, named for their resemblance to the prized fungus. They've become synonymous with romance and luxury, a classic ending to an intimate dinner.

🍸 Pairs Well With

Also pairs well with:

portcognacespresso-martinidessert-wine