Chocolate Truffle Box Elegant Assortment (Printable Version)

An elegant assortment of rich, silky truffles with cocoa, nuts, and delicate coatings.

# What You'll Need:

→ Chocolate Ganache

01 - 8.8 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 5 fl oz heavy cream
03 - 1 oz unsalted butter, at room temperature
04 - 1 tsp pure vanilla extract

→ Coatings & Decorations

05 - 2 tbsp unsweetened cocoa powder
06 - 3 tbsp finely chopped roasted hazelnuts
07 - 3 tbsp shredded coconut
08 - 2 tbsp powdered sugar
09 - 2 tbsp chocolate sprinkles

# Directions:

01 - Place the chopped chocolate in a heatproof bowl.
02 - In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 1 to 2 minutes.
03 - Stir gently until the chocolate fully melts and the mixture is perfectly smooth.
04 - Add the softened butter and vanilla extract, stirring continuously until the ganache is glossy and fully combined.
05 - Cover with plastic wrap and refrigerate for at least 2 hours, or until firm enough to scoop.
06 - Using a teaspoon or melon baller, scoop small amounts of ganache and quickly roll between palms to form 1-inch diameter balls.
07 - Roll each truffle in your preferred coating: cocoa powder, chopped hazelnuts, shredded coconut, powdered sugar, or chocolate sprinkles.
08 - Place truffles in a decorative box or airtight container. Refrigerate until serving. Allow to sit at room temperature for 10 to 15 minutes before enjoying.

# Expert Advice:

01 -
  • They taste like an indulgence you'd only find in a luxury chocolate shop, but they're surprisingly simple to make at home.
  • The whole process takes just thirty minutes of actual work, with most of the time spent letting the magic happen in your fridge.
  • Each coating option lets you customize them to match whoever you're making them for, turning a simple dessert into a truly personal gift.
02 -
  • If your ganache is too soft after rolling, don't panic—just pop it back in the fridge. Chocolate is forgiving, and this simple fix saves every batch.
  • Room temperature butter is non-negotiable. Cold butter won't incorporate smoothly and will create little lumps that ruin the silky texture you're after.
  • Work with cool hands if possible. Some people even chill their fingertips with a damp cloth before rolling. The cooler you keep everything, the easier the shaping becomes.
03 -
  • If you want to impress someone truly, experiment with unexpected coatings like crushed pistachios, freeze-dried raspberries, or even a light dusting of edible gold. The technique stays exactly the same, but the result feels like you've unlocked a secret.
  • Make a double batch and enjoy the process. Once you understand how ganache works, you'll find yourself making these regularly, changing the coatings and flavor additions based on what you have on hand and who needs a little luxury.

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