Chocolate truffles are easy to make and a crowd favorite. These are made with dark chocolate ganache and a dark chocolate coating.
Dark Chocolate Covered
Chocolate Truffles Recipe
1/2 cup heavy cream
18 oz. dark chocolate (high-quality chocolate chips or chip your own)
1 tablespoon unsalted butter
- Heat cream and butter until lightly boiling.
- Add 8 oz. of the chocolate chips.
- Stir chocolate until melted.
- Whisk until smooth and shiny.
- Place the ganache in the refrigerator for 4+ hours until firm.
Tempering the chocolate for the coating:
The easiest way to temper chocolate is to start with two deep pots filled with water, a vacuum sealer, and a sous vide water circulator.
First, seal the bottom of both a larger and a smaller vacuum bag. Water is the enemy of tempering chocolate, so creating two bags allows you to keep the inner bag that contains the melted chocolate dry.
Place remaining 10 oz. dark chocolate chips in the smaller bag. Vacuum seal. Place the sealed bag with the chocolate into the larger bag and vacuum seal the larger bag.
Fill both pots with warm water. Put the sous vide circulator set at 190F into one of the pots and turn on.
Once the circulator has reached 190F, put in your double vacuum-sealed bag of chocolate.
Once the chocolate is most of the way melted (about 3-4 minutes), squish the bag contents to distribute the sugar crystals evenly.
After the chocolate is melted all the way, move the sous vide circulator to the second pot, and set to 90F. Once the second pot reaches 90F, place the bag of melted chocolate into the second pot. Leave 5 minutes, and squish the bag to mix the sugar crystals. You can leave your now-tempered chocolate in the 90F pot until ready to use.
Take your ganache out of the refrigerator. Scoop out small spoonfuls and roll into 3/4″ balls. I use sterile gloves to minimize transfer of heat. Work quickly, since the ganache melts easily. Place on a parchment-lined cookie sheet and place in the freezer for 5-10 minutes.
Take the tempered chocolate out of the water, dry the outer packet, and cut to remove the inner packet. Snip the end of the inner packet, and squeeze the tempered chocolate into a warm bowl. You can dip the bowl into the 90F water to warm.
Set a cooling rack on top of a parchment-lined cookie sheet. Take your ganache balls out of the freezer. Drop one at a time into the tempered chocolate, and remove with a fork. It’s helpful to have a butter knife to wipe the additional chocolate from the bottom of the fork. Place on the cooling rack.
Once all the truffles have been dipped, you can return them for a few minutes to the freezer to set the coating. That’s it. Serve at room temperature and enjoy!