Chocolate Truffles Ganache Balls (Printable Version)

Smooth chocolate ganache formed into balls, coated with cocoa, nuts, or colorful sprinkles for a delightful indulgence.

# What You 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. Add softened butter and stir gently until smooth and glossy.
04 - Cover and refrigerate for 2 hours until the ganache is 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.
06 - Roll each ball in cocoa powder, chopped nuts, or sprinkles to coat evenly.
07 - Place coated truffles on the prepared baking sheet and chill for 15 minutes to set before serving.

# Expert Tips:

01 -
  • They look like you spent hours in a fancy patisserie when you actually spent thirty minutes in your kitchen.
  • The ganache-to-coating ratio is forgiving enough that even a rushed batch tastes like pure indulgence.
02 -
  • If your ganache breaks or looks grainy when you stir, the cream was probably too hot—but you can rescue it by whisking in a tiny splash of cold cream or milk to bring it back together.
  • Warm hands are a feature, not a bug; rolling the truffles works better when your palms are slightly warm, so don't wash up with ice water first.
03 -
  • If the ganache gets too soft while you're rolling, pop it back in the freezer for five minutes—patience is your secret weapon here.
  • Double-dip half your truffles in their coating for a more luxurious, thicker shell that looks intentional and expensive.
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