Chocolate Ganache Truffles Recipe

Just in time for Valentine’s Day, our LuckyBolt Kitchen recipe for Chocolate Ganache Truffles is easy to pull off and sure to impress your Valentine!

Roll ’em in cocoa powder, coconut, matcha powder, or chopped nuts for a fancy finish!

Ingredients

11 oz bittersweet chocolate, coarsely chopped
¾ cup heavy cream
2 or 3 TBSP brandy or liqueur of choice, optional (sub 1 tsp. Vanilla extract for an alcohol-free version)
1¼ cups bittersweet, milk, or white chocolate, for dipping
Toasted shredded coconut, finely chopped pistachios, crushed freeze-dried fruit, and/or dark cocoa powder, for finishing (optional)

Special Equipment

Shallow baking pan, such as an 8”x8” brownie pan
Small scoop (around 1” diameter) or melon baller

Instructions

1. Line the baking pan with plastic wrap with enough overhang on all sides to cover the ganache once it’s in the pan.
2. Place 11 oz of bittersweet chopped chocolate in a metal bowl and place the metal bowl over a pan of simmering water (or use a double-boiler).
3. Stir frequently until the most of the chocolate is melted. Remove bowl from heat and set aside.
4. In a small saucepan, bring the cream to a boil, remove from heat and add optional brandy, liqueur of choice, or vanilla extract.
5. Pour the cream and brandy mixture over the chocolate and gently whisk in a circular motion. Be careful not to create bubbles, which will make the chocolate grainy. Whisk until the mixture is completely, smooth, glossy, and slightly thickened.
6. Scrape the ganache into the plastic-lined pan and let cool to room temperature.
7. Once the ganache is cooled, cover with the plastic wrap and allow to set overnight. If you are in a hurry, you can refrigerate it until cold and firm.
8. To shape the truffles, scoop 1” balls. Smooth them out in your hands, if necessary. Place the truffles on a parchment paper-lined tray and allow to set for about two hours.
9. Melt the dipping chocolate following the instructions for melting chocolate above, and dip the truffles with a fork.
10. Allow the excess chocolate to drip off, then finish as you wish: roll them in toasted shredded coconut, finely chopped pistachios, crushed freeze-dried fruit, or dark cocoa powder, for example.

Finished truffles may be stored in an airtight container in the refrigerator for up to 10 days.