Resisting the urge to eat a chocolate ganache truffle should be considered a high-risk spot. These dark chocolate ganache truffles are easy to make, silky and delicious. They’re perfect as a bite-sized dessert and they will definitely impress at your house.
For this recipe, you just have to make my easy chocolate ganache for beginners and refrigerate it. I know that many of you have tried it, love it and use it constantly. It’s actually really easy to make and I promise that you won’t think it’s overly complicated. To make the dark chocolate ganache truffles, once refrigerated, you will form balls with the ganache and then run them through cacao powder. The result is soft, delicious and perfect chocolate truffles, perfect to finish a meal or for tea time.
For my ganache recipe you don’t need any fancy equipment, just a bowl and spatula. It’s really easy, you don’t get too many things dirty and you can make it in 2min. These dark chocolate ganache truffles are a perfect bite to finish a meal or to go with a cup of coffee. If you prefer, you can even make half a recipe or multiply it by as much as you need without any issues. The truth is this recipe is pretty foolproof. I like to use 60-70% cacao chocolate for a nice dark flavour.
If dark chocolate ganache truffles are too intense in flavour for you, a sweeter and milder version you could try are my Peruvian chocolate truffles. They are a mix of dulce de leche, chocolate, fudge and Brazilian brigadeiros, lol. The process is longer and the texture is chewier, but omg, they’re my favourite. If you have time and want to try them out, you know where to find them. These on the other hand are more bitter, denser and also silkier.
Ingredients
For the ganache
- 200 g chocolate 60-65% cacao
- 200 g whipping cream 30-35% fat content
- 50 g sugar
For the trufles
- 4 tbsp cacao powder
Instructions
For the ganache
- Place the cream and sugar (if using) in a small pot. Heat up the cream over medium heat until it steams. Stir constantly to dissolve the sugar. If by mistake it breaks into a bowl, then you need to cool it down a bit before using it.
- Melt the chocolate in a bowl. You can do it in the microwave in intervals of 30 seconds, mixing in between each interval. Alternatively, you can melt it in a bain-marie over low heat. Make sure that the bottom of the bowl doesn't touch the surface of the water.
- Remove the chocolate from the bain-marie if using. Add all the cream onto the chocolate.
- With a spatula, make small circles at the centre of the bowl. You'll see that it will start to come together at the centre on its own and then expand towards the sides.
- When everything looks evenly dark, scrape down the sides of the bowl and keep mixing until everything looks incorporated and shiny.
- Let it cool down to room temperature an refrigerate covered for 8 hours or overnight.
For the truffles
- Use a tablespoon to scoop out ganache and roll it in your hands quickly, then roll it around the cacao powder.
- Keep at room temperature in an air-tight container or in the fridge if it's too hot.
