Chocolate Truffle Decadent Melt (Printable)
Decadent chocolate truffles with creamy ganache and cocoa coating, ideal for elegant gatherings and treats.
# What You'll Need:
→ Ganache
01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - ½ cup heavy cream
03 - 2 tbsp unsalted butter, cubed
04 - 1 tsp vanilla extract (optional)
→ Coating
05 - ⅓ cup unsweetened cocoa powder
06 - Optional: finely chopped nuts, shredded coconut, or melted chocolate for dipping
# Directions:
01 - Place the finely chopped dark chocolate in a medium heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer; avoid boiling.
03 - Pour the hot cream over the chocolate and let rest undisturbed for 2 minutes, then add the cubed butter and vanilla extract.
04 - Stir gently until the mixture is smooth and glossy with all chocolate and butter melted.
05 - Cover the bowl and refrigerate for approximately 2 hours until the ganache is firm enough to scoop.
06 - Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop portions of ganache and roll into 1-inch (2.5 cm) balls by hand.
07 - Roll each truffle in cocoa powder or your chosen coating, using gloves or lightly dusting hands with cocoa powder for a clean finish.
08 - Place coated truffles on the baking sheet and refrigerate for at least 15 minutes before serving.
# Expert Advice:
01 -
- The smooth ganache melts in your mouth like a dream and feels like sharing a decadent secret with a close friend
- The flexibility to dress these truffles up with different coatings makes each batch feel uniquely yours
02 -
- Don't overheat the cream, as boiling can affect the smoothness of the ganache
- Letting the ganache chill fully makes rolling easier and prevents it from melting all over your fingers
03 -
- Chop the chocolate as finely as possible to ensure it melts evenly and smoothly
- Rolling the truffles quickly but gently helps preserve their silky texture and prevents melting