The Classic Chocolate Truffle

Classic Chocolate Truffle candy

Like a great cup of coffee, or a perfect scrambled egg, everybody needs to know how to make The Classic Chocolate Truffle!

How to make The Classic Chocolate Truffle ~ it's easier than you think!

The theme of today’s post is: you can’t really improve on what’s already perfect.  The classic chocolate truffle is perfection personified.  They are so easy to make that it’s almost silly.  You need only 4 common ingredients, no special equipment, and no special skills.

If you’ve ever made a mud pie, you can make a truffle!

And I’m not sure, but I don’t think there’s a soul on earth who doesn’t love a chocolate truffle.

How to make The Classic Chocolate Truffle

They’re a little messy, maybe, but if not for that, I think you’d be too embarrassed to call them a gift.

    Like a great cup of coffee, or a perfect scrambled egg, everybody needs to know how to make The Classic Chocolate Truffle!

 The classic ratio for chocolate ganache is 2 parts chocolate to one part cream.

It starts out as a thick liquid and then sets up as it cools.  This combination of cream and chocolate is pretty much the richest thing you can possibly imagine.  Good thing it comes in bite sized portions.

Classic Chocolate Truffle candy

You can set them out on a plate for eating right away, or give them as a gift.  For giving it helps to have little foil or paper mini cups. You can find them in grocery stores, craft stores, and online.

The Classic Chocolate Truffle

Yield: makes approximately 30 small truffles

Ingredients

  • 8 oz dark chocolate
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • about 1/2 cup unsweetened cocoa powder for rolling

Instructions

  1. Chop the chocolate as finely as possible. You can put it in a food processor or use a large sharp knife. Put it in a bowl.
  2. Heat the cream in a small sauce pan until it is just about to boil. Pour the cream over the chocolate and let it sit for about 10 minutes.
  3. Stir the cream and chocolate together until the mixture is smooth and silky. Add the vanilla, or any flavoring you like. Pour the mixture into a shallow baking dish, or pie plate and put in the refrigerator until set, about an hour.
  4. Using a 1" sized scoop, form small balls and set them on a baking sheet lined with parchment. You don't have to use a scoop, it just make it easier to form and release uniform sized balls. A melon baller, or a teaspoon and your hands will work fine, too. The balls will be roughly shaped at this point, you'll roll them smooth later.
  5. Put the sheet back in the refrigerator for about 30 minutes. (This step is optional, but the firmer balls makes coating them a little less messy.
  6. Put the cocoa powder in a bowl. Take each truffle and roll it in your hands to form a smooth ball, then roll it in the cocoa powder to coat. I drop it right in and use a spoon to toss it around. Lay it back on the baking sheet while you finish the rest of the batch.
  7. Keep the truffles at room temperature for a few days, or refrigerate longer. Store them in a single layer, or separate the layers with waxed paper.
https://theviewfromgreatisland.com/the-classic-chocolate-truffle/

Notes:

  •  For more luscious truffles, check out my HOMEMADE FERRERO ROCHER TRUFFLES, or my spiked GRAND MARNIER TRUFFLES.
  • You can coat your truffles in all kinds of things like chopped nuts, crushed candy canes, sprinkles, etc, but I don’t like to, I think it just detracts from the gorgeous mouth feel of that pure ganache.  The benefit to coating your truffles, however, is that they become more packable and stackable if you’re giving them as gifts.

 

don’t forget to pin it!

    Like a great cup of coffee, or a perfect scrambled egg, everybody needs to know how to make The Classic Chocolate Truffle! ~ theviewfromgreatisland.com

16 Comments

  • Reply
    Jac
    November 16, 2015 at 2:47 pm

    These look beautiful!! I am wondering if you have any insight into making coffee go late truffles? Would the recipe need to change besides adding I stand coffee or espresso?

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  • Reply
    Julia | JuliasAlbum.com
    December 9, 2012 at 8:14 pm

    They look so pretty! Can’t wait to make truffles, but for now I am busy with Christmas cookies. :)

  • Reply
    From Beyond My Kitchen Window
    December 8, 2012 at 11:53 am

    I can picture myself smiling and chocolate covering all my teeth. I love truffles. Great recipe!

  • Reply
    l o v e l y t h i n g s
    December 7, 2012 at 12:54 pm

    yes…the chocolate truffle…perfection personified. Wish I had a couple right now! I really had no idea they were that easy to make. Lovely photos Sue!!
    xo
    annie

  • Reply
    Linda Bouf
    December 6, 2012 at 11:38 pm

    Following on Pinterest and Bloglovin. Like the cookies. Linda

  • Reply
    Nantucket Daffodil
    December 6, 2012 at 10:58 pm

    Adore truffles….

  • Reply
    grace
    December 6, 2012 at 8:14 pm

    i especially like these because they’re rolled in cocoa powder rather than dipped in chocolate–that is a messy, messy piece of business and i detest it! :)

  • Reply
    shannon weber
    December 6, 2012 at 12:19 pm

    I’ve had truffles on the brain recently; i’ve never made them, and i want to. Yours look beautiful; i love the super-classic look to them.

  • Reply
    Magnolia Verandah
    December 6, 2012 at 3:12 am

    An oldie but a goodie. And as you say truffles nude are the best!

  • Reply
    Joy Bee
    December 6, 2012 at 3:06 am

    Awesome! That is easy. I will add them to my list of goodies to make.

  • Reply
    Averie @ Averie Cooks
    December 6, 2012 at 3:54 am

    Sue – they’re picture perfect and I’ll take a dozen :) They look so rich and perfect and dark and love the cocoa powder!

  • Reply
    Tricia @ Saving room for dessert
    December 6, 2012 at 3:08 am

    If you can make mud pie you can make truffles – so funny Sue! These are lovely. Nothing like a pure chocolaty bite of yum!

  • Reply
    Alison Burtt
    December 6, 2012 at 1:38 am

    Yum. I love (and Pin) practically everything you make. Thanks for this one! It might not get used this year, but it’s totally on the list for next year’s cookie plates!

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