Make Chocolate Truffles

CookingBeginnerHome

90 minutes

5 steps

·Beginner

After 90 min: Silky, decadent chocolate truffles with perfectly tempered chocolate coating

What you need

dark chocolateheavy creambuttervanillacocoa powdertempering chocolatethermometerdipping fork

The 90-Minute Plan

Make Ganache0–15 min

Heat heavy cream until steaming (not boiling). Pour over chopped dark chocolate in a bowl. Let sit 1 minute, then stir until smooth and glossy. Add butter and vanilla.

Chill Ganache15–35 min

Cover ganache and refrigerate for 2-3 hours until firm but scoopable. The texture should be like soft butter, not hard or oily.

Scoop & Roll35–55 min

Using a melon baller or small spoon, scoop portions and roll between your hands into smooth balls. Place on parchment-lined baking sheet. Work quickly so ganache doesn't warm.

Temper & Dip55–75 min

Temper chocolate by melting to 113°F, cooling to 81°F, then reheating to 88°F. Using a dipping fork, dip each truffle into tempered chocolate. The coating will snap when hardened.

Coat & Set75–90 min

Immediately roll in cocoa powder or sprinkles. Place on parchment to harden. Once set (20-30 minutes), store in an airtight container at room temperature.

Pro Tip

Tempering chocolate ensures a crisp shell instead of a dull, streaky coating that melts on your fingers. If you mess up tempering, the truffles still taste great—the coating just won't be as professional.