Place the choppecd chocolate in a heat-proof bowl. Set aside.
Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave, but don't let it boil. You just want it to be steaming and small bubbles forming.
Add the butter to the chocolate and pour the heavy cream evenly on top. Cover and let the warm cream and chocolate sit for 5 minutes. Add the vanilla extract (or other flavoring) and stir until the chocolate has completely melted and the ganache is smooth.
Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1 to 2 hours. If you use a flat shallow dish, such as an 8- x 8-inch baking pan or a 9-inch pie pan, the mixture will set quickly and evenly.
Scoop the set truffle mixture into 1-Tbsp sized mounds using a small cookie scoop. Roll each into balls (if mixture is too sticky, see the Troubleshooting Tips in the main post). Chill the balls for 10 minutes.
Working with a few at a time, roll each ball into toppings as desired.
Cover tightly and store truffles at room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks. Truffles taste best at room temperature.
Use pure chocolate…the higher quality chocolate you purchase, the better your truffles will taste. Don't use chocolate chips.Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. I wouldn't recommend using white chocolate in this recipe because it's too thin.Use a serrated (bread) knife to chop the chocolate...the edges help cut through to make smaller pieces better than a regular chef's knife.Heavy cream (or heavy whipping cream) is the only liquid that will melt the chocolate into the proper truffle consistency. Don't use half-and-half or milk. The only non-dairy substitute is canned full-fat coconut milk (not the refrigerated kind). Shake it up and use in the recipe as you would heavy cream.Instead of vanilla extract, you can substitute 1/2 tsp raspberry, coconut, orange, peppermint, or strawberry extract. Or leave out the extract and add 1-2 Tbsp of your favorite whisky or liquor. If you are using peppermint extract, be aware that if you use too much, the flavor can start to turn bitter.Recipe can easily be halved, but rather than doubling the recipe, make 2 separate batches.For longer storage, freeze up to 3 months with or without toppings. Thaw in the refrigerator, then bring to room temperature, if desired, before enjoying.Make Ahead Instructions: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1 to 2 hours or up to 3 days. If chilling for longer than 4-ish hours, let the mixture sit on the counter for several minutes to soften into scoop-able consistency (I needed to let mine sit out in order to scoop it)
Easy Dark Chocolate Truffles
Amount Per Serving (1 truffle)
* Percent daily values are based on a 2,000 cal per day diet.
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Easy Dark Chocolate Truffles https://www.scotchandscones.com/easy-dark-chocolate-truffles/ February 8, 2019