Chocolate Truffles Ganache Balls (Printable)

Rich chocolate ganache balls coated in cocoa, nuts, or sprinkles make a perfect indulgence or gift.

# What You Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), finely chopped
02 - ½ cup heavy cream (35% fat)
03 - 2 tbsp unsalted butter, softened

→ Coating

04 - 3 tbsp unsweetened cocoa powder
05 - 1¾ oz finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# Steps:

01 - Place finely chopped dark chocolate in a medium heatproof bowl.
02 - Warm heavy cream in a small saucepan over medium heat until it just begins to simmer; avoid boiling.
03 - Pour hot cream over the chopped chocolate; let sit for 1 minute. Add softened butter and stir gently until mixture is smooth and glossy.
04 - Cover the bowl and refrigerate for 2 hours until the ganache is firm enough to scoop.
05 - Line a baking sheet with parchment paper. Quickly scoop heaping teaspoons of ganache using a small spoon or melon baller, then roll between palms to form balls to prevent melting.
06 - Roll each ganache ball in your choice of cocoa powder, chopped nuts, or sprinkles to evenly coat.
07 - Place coated truffles on the prepared baking sheet and chill for 15 minutes to set before serving.

# Expert Tips:

01 -
  • They look like you spent hours at a professional kitchen, but honestly take about 30 minutes of actual work.
  • A small batch melts on your tongue in ways that store-bought treats rarely do, especially when the chocolate is really good quality.
  • Homemade gifts that arrive in a small box somehow carry more meaning than almost anything else you can give.
02 -
  • Ganache that's too warm won't hold its shape when you roll it; too cold and it becomes grainy and difficult to work with—there's a Goldilocks zone and hitting it is the only real skill here.
  • The butter matters more than people think; without it, the truffles stay gritty and never develop that melt-in-your-mouth quality that makes them special.
03 -
  • If your ganache seizes and becomes grainy, stir in a tablespoon of cream to rescue it—this actually works and feels like magic when it does.
  • Make the ganache the night before and scoop and roll everything the next day; it's less stressful and the flavor deepens with rest.
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