Three ingredients: Make sure they count. Great chocolate makes great truffles. These will soften quickly at room temperature, so chill them well before rolling, and don’t let them sit out before serving. This is part of BA's Best, a collection of our essential recipes.
Recipe information
Yield
Makes about 40 Servings
Ingredients
9
1¼
½
Preparation
Step 1
Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
Step 2
Place cocoa powder in a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in cocoa powder. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
Step 3
Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.
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Reviews (40)
Back to TopI was hesitant to try this recipe because of the reviews saying the ganache didn't set, but it turned out great! The key is to use really high quality chocolate. I used Scharffen Berger 70% baking chocolate, and the ganache set perfectly. The second time I tried this recipe, I ran out of the good stuff and had to use about 4 oz of semisweet chocolate chips. That substitute was enough to change the consistency entirely, and the ganache was a melted mess. Invest in quality chocolate, and you'll produce some deliciously decadent truffles.
Anonymous
5/5/2020
Agreed - needed to double the chocolate, but after that they came out beautifully!
Anonymous
12/22/2019
The ganache never set.... a cup and a quarter of heavy cream for 9 oz of chocolate cannot be correct. On average, the ratio is 2:1. It makes a good ganache pudding, at least.
Anonymous
2/14/2018