How To Make Foolproof Chocolate Truffles: The Easiest, Simplest Method

Every single homemade chocolate truffle is a masterpiece. That beautiful exterior coated with salty nuts or a dusting of chocolate coating holds within it a moment of bliss in the form of creamy, melt-in-your-mouth dark chocolate. Something so sublime should take hours of work to perfect, right? Hardly.

The truth is truffles are dead simple to make. You won’t even need a stove — just a little cream and some good-quality chocolate will give you fail-proof chocolate truffles at home. Here’s how to do it.

Truffles are bite-sized chocolate confections made from ganache — a mixture of melted chocolate and warmed cream — cooled until firm, rolled, and coated with chocolate, cocoa powder, or chopped nuts. Building these treats from classic ganache means they’re a breeze to make, so you can have truffles on hand for gift giving or serving as an after-dinner dessert.

Read more: How To Make Chocolate Ganache for Any Dessert

• Know the ratio: This recipe makes a ganache using a 2:1 ratio of chocolate to cream. We recommend weighing the ingredients for best results.
• Seek out good chocolate: Look for high-quality chocolate in the 60 to 70% range. Avoid chips or bars that can have hardening agents.
• Use whipping cream or heavy whipping cream: Heavy cream is sometimes labeled whipping cream or heavy whipping cream. There’s a small but distinct difference between the two (whipping cream being 30 to 35% milk fat, and heavy cream being 36% milk fat). Either can be used for making truffles.

• Finely chop the chocolate. A serrated knife will make this easy, and finely chopping the chocolate will help it melt more quickly and evenly.
• Heat the cream in the microwave. You can always heat the cream on the stovetop, but a few minutes in the microwave will get the cream hot enough to melt the chocolate.
• Cover the chocolate with the cream. Pour the hot cream over the chopped chocolate and stir to combine, then let the cream work on melting the chocolate while you get a pan to cool the ganache in.
• Cool the chocolate ganache before scooping and rolling. Once the chocolate is melted, whisk the ganache mixture until smooth and shiny. Then pour the ganache into a shallow pan to cool in the fridge. You can scoop the ganache into tablespoon-sized rounds after about 30 minutes. Work with gloves on to make cleanup easy.

Left unadorned, chocolate truffles are delicious, but for bonus points, roll the finished truffles in cocoa powder, nuts, or even homemade sprinkles. You can also dip the finished truffles in tempered chocolate. Store truffles in the fridge for up to two weeks and bring them to room temperature for serving.