Chocolate Truffles

These elegant confections deliver pure chocolate luxury with minimal ingredients and maximum impact.

Ganache

• 300g dark chocolate (60-70%), finely chopped
• 250ml heavy cream
• 2 tbsp butter, room temperature
• 1 tbsp liqueur (optional: rum, cognac, or Grand Marnier)

Coating

• Unsweetened cocoa powder
• Chopped nuts, coconut, or sprinkles (optional)

Method

Make ganache

1. Place chopped chocolate in heatproof bowl.
2. Heat cream to just under boiling point.
3. Pour hot cream over chocolate, let sit 2 minutes.
4. Stir from center outward until smooth and glossy.
5. Whisk in butter and liqueur if using.
6. Cool to room temperature, then refrigerate 2-4 hours until firm.

Shape truffles

1. Scoop ganache with small spoon or melon baller.
2. Roll quickly between palms into rough balls.
3. Place on parchment-lined tray.

Coat and finish

1. Roll truffles in cocoa powder or chosen coating.
2. Store in refrigerator until ready to serve.
3. Let come to room temperature 15 minutes before serving.

Temperature control

Work quickly when shaping - body heat melts ganache. If it becomes too soft, return to refrigerator.

Chocolate quality

Use the best chocolate you can afford - it's the star ingredient here.

Storage

Keep refrigerated up to 2 weeks or freeze up to 3 months.

These sophisticated treats make perfect gifts or elegant dinner party endings.