Chocolate Truffles

A simple, satisfying favorite.

Why You'll Love This Recipe

• Restaurant-quality confection at home.
• Three ingredients, endless variations.
• Beautiful holiday gift packed in a small box.
• Naturally gluten-free.
• Make 2 weeks ahead.

Ingredient Notes

• 60–70% chocolate balances richness and bitterness; sweet milk chocolate makes cloying truffles.
• Real butter adds shine and snap.

Ingredient Substitutions

• White chocolate (use 12 oz + ½ cup cream) — sweeter, dye-friendly.
• Infuse cream with Earl Grey, espresso, mint, or chili before pouring over chocolate.
• Dip in tempered chocolate for a snap shell.

Equipment Needed

• Heatproof bowl
• Saucepan
• Small cookie scoop or melon baller
• Shallow bowls for coating

Prep Tips

• Chop chocolate finely so it melts evenly in the hot cream.
• Scoop, refrigerate, then roll — works much better than rolling soft ganache.

Instructions

1. 1

   Gather and prep: 1 chocolate, 1 cup heavy cream, 2 tbsp butter, 1 cup cocoa. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Heat cream, pour over chopped chocolate.

3. 3

   Stir in butter; chill 2 hr.

4. 4

   Scoop and roll in cocoa.

Artsi Pro Tips

• Quality chocolate is everything here — flavor is undisguised.
• Let the hot cream sit on the chocolate before stirring for a glossy ganache.
• Work quickly with cold hands — warm palms = melted truffles.

Common Mistakes

• Boiling the cream — splits the ganache.
• Stirring too soon — lumpy ganache.
• Warm hands while rolling — gooey mess.
• Cheap chocolate — waxy, dull truffles.

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