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chocolate ganache truffles 4
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5 from 18 votes

Chocolate Ganache Truffles adapted from Alice Medrich's Bittersweet

Chocolate Ganache Truffles are easiest truffles to make and still velvety smooth with a melt in your mouth deliciousness. A short video is included to help
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, truffles
Servings: 12
Calories: 232kcal
Author: Chef Dennis Littley

Ingredients

  • 11 ounces semisweet chocolate roughly chopped into small pieces
  • ¾ cup heavy cream
  • 2 tablespoons Kahlua or your favorite liquor
  • 4 ounces chocolate of your choice optional (for dipping truffles some of the truffles)
  • 1 ounce cocoa powder optional
  • 2 ounces chopped salted pistachios optional (chopped)
  • 2 ounces coconut optional

Instructions

  • line an 8-inch square baking pan (or similar size pan) with the film going across both ways leaving overhangs, then set aside
  • make a double boiler using a small pot and metal or glass bowl that fits on top of the pot (not touching the bottom of the pan or water)
  • place an inch of water in the pan and bring to a boil and reduce to simmer
  • Place chocolate in small bowl and place over simmering water
  • stir the chocolate frequently as it melts
  • When chocolate is almost completely melted remove from heat and continue stirring until all of the chocolate is melted and smooth, set aside to cool slightly
  • place heavy cream in a small saucepan and bring to a boil, remove from heat and allow to cool for 2-3 minutes
  • add cream and Kahlua to chocolate and using a whisk, gently mix the ingredients.
  • keep the whisk touching the bottom of the bowl, alternating from sides to center mixing slowly so that air does not get into the chocolate.
  • Only mix the chocolate until the cream is fully incorporated. It should look glossy, velvety and slightly thickened, resembling pudding.
  • Using a rubber spatula pour the mixture into prepared pan and allow to sit to cool for 15 minutes
  • cover the mixture with the overhanging plastic wrap and place it on the counter undisturbed overnight.
  • Do not place this mixture into the refrigerator until it has set up. This will keep the chocolate satiny smooth.
  • When the chocolate has set, it can be placed in the refrigerator.
  • Using a small cookie scoop, or melon baller form balls of the chocolate truffle mix, rounding them as good as possible. (if you use your hands the chocolate will melt, I have found that chilling it helps keep it more workable)
  • after you have made all of the truffles, place them into the fridge to chill.
  • Dip your Truffles in your choice of toppings, Cocoa, ground pistachio's, coconut, or dipped in melted chocolate.
  • serve at room temperature and they will melt in your mouth!

Nutrition

Calories: 232kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 22mg | Sodium: 10mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg