This recipe gives you a solid foundation for making truffles, but as your confidence begins to grow, let your creativity flow. Infuse the ganache with fresh herbs, ground spices or essential oils. Embellish the exteriors with chopped nuts, toasted coconut, crushed peppermint sticks or sprinkles. If you’re nervous about trying a new variation, halve the recipe and make a test batch for yourself before doling them out to your holiday guests.
Yields | 35 to 40 truffles |
- 12 oz high-quality 55 to 70% chocolate, finely chopped
- 1 cup heavy cream
- 1 Tbsp unsalted butter
| Preparation | Place chocolate in a heatproof bowl. Add heavy cream and butter to a medium saucepan over medium heat; stirring frequently, cook until mixture is steaming. Just before it begins to bubble, remove from heat and pour over chocolate. Let stand 3 minutes without touching, then whisk mixture slowly until it begins to come together. Continue to whisk, increasing speed, and scrape the edges of the bowl as needed, until mixture is completely homogenized (smooth and glossy). Transfer to refrigerator and chill uncovered, 2 hours.
Line a sheet pan with parchment paper. Once ganache is firm enough to scoop, use a spoon to scoop out ½ tablespoon of ganache as you would ice cream. Use a second spoon to release ganache from first spoon and use your fingers, rather than your palms, to work into a smooth ball. Place truffle on sheet pan. Repeat with remaining ganache. Transfer truffles to refrigerator; allow to set for 1 hour, or freeze for 1 to 2 hours if coating them in melted chocolate.
From here, you can eat the truffles as they are, or take them to the next level with fun infusions, decorative drizzle or a flavorful coating.