Go Back
–+ servings

Chocolate Truffles

Marla Hingley
These rich chocolatey balls are so simple to make, and are perfect for giving-giving.
Print Recipe Pin Recipe
Prep Time 3 hrs
Cook Time 10 mins
Total Time 3 hrs 10 mins
Servings 40

Ingredients
  

Ganache

  • 12 oz bittersweet or semisweet chocolate finely chopped
  • 1 cup heavy cream
  • 1 Tbsp butter
  • Pinch salt

Flavor Options 1 (add ½ tsp vanilla plus ½ tsp of one of the following if desired)

  • Almond Extract
  • Orange Extract
  • Raspberry Extract
  • Cherry Extract
  • Mint Extract

Extra Flavor Options 2 (choose only 1, up to ¼ cup)

  • Brewed espresso or 1 tsp espresso instant powder
  • Liquor/Liqueur Rum, Brandy, Kahlua, Grand Marnier
  • Peanut almond or hazelnut butter

Coating Options

  • Cocoa powder
  • Crushed GF cookies
  • Chopped toasted nuts pistachios, hazelnuts, pecans, almonds
  • Shredded coconut
  • Crushed toffee bars Skor bits by Chipits are gluten free
  • GF Dark chocolate coated quinoa puffs

Instructions
 

  • Place chocolate pieces in a large metal or glass bowl (I like metal better since it retains the heat longer).
  • In a saucepan, heat cream, butter and salt to a simmer over medium heat. Pour over chocolate, cover and let sit for 10 minutes. Using a whisk, stir until the chocolate is completely melted and mixture is smooth.
  • Add in any flavor options you like - mix and match Flavor Options 1 & 2 , it's all what you like. To make a bunch of different flavors, divide the chocolate into a separate bowls, then add the flavorings.
  • Pour each batch into a shallow baking dish (about 7x11, or use some loaf pans) and chill until firm, about 3 hours.
  • Use a spoon or a small cookie baller to shape roll the ganache into balls (up to 1 Tbsp maximum), use your hands to finish shaping the balls (this also warms the chocolate a bit so the coatings will easily stick).
  • Roll the balls into the coating of your choice, then place onto a parchment lined baking sheet. Cover and chill until firm, about 1 hour.

Notes

To make these in advance, shape the balls then freeze until needed (up to 3 weeks). Allow balls to thaw at room temperature for 20 minutes, then cover in coatings.
*Most liqueurs are gluten free, but always check the label to be sure.
Tried this recipe?Let us know how it was!