Chocolate truffles ganache balls (Printable)

Rich ganache balls coated with cocoa, nuts, or sprinkles for a creamy indulgence.

# What You'll Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream (35% fat)
03 - 2 tbsp unsalted butter, softened

→ Coating

04 - 3 tbsp unsweetened cocoa powder
05 - 1.75 oz finely chopped toasted nuts (e.g., hazelnuts, pistachios, almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# Directions:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering without boiling.
03 - Pour the hot cream over the chocolate. Let sit for 1 minute, then add the softened butter and gently stir until smooth and glossy.
04 - Cover the bowl and refrigerate for 2 hours until firm enough to scoop.
05 - Line a baking sheet with parchment paper. Using a small spoon or melon baller, scoop heaping teaspoons of ganache and quickly roll between palms to form balls, working fast to avoid melting.
06 - Roll each ball in your choice of cocoa powder, chopped nuts, or sprinkles to coat evenly.
07 - Place the coated truffles on the prepared baking sheet and chill for 15 minutes to set before serving.

# Expert Tips:

01 -
  • They look impossibly fancy but take almost no skill, making you feel like a pastry chef in your own kitchen.
  • The whole process becomes meditative once the ganache chills, and rolling them feels like play.
  • Homemade truffles are the kind of gift people actually remember, not just eat and forget.
02 -
  • If your ganache is too soft to roll, it needs more time in the fridge, not warmer hands—rushing this step leads to greasy, falling-apart truffles.
  • Cold hands make all the difference in rolling without melting, so wash them in cold water or even dip your fingers in ice water between batches.
03 -
  • A melon baller creates perfectly uniform truffles and makes the rolling part feel less chaotic than using a spoon.
  • Dipping your spoon or baller in hot water and wiping it dry between each scoop prevents ganache from sticking and getting messy.
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