Ingredients:

  • 10 ounces (285 grams) High-Quality Dark Chocolate (60-70% cocoa solids), finely chopped
  • 3/4 cup (180 ml) Heavy Whipping Cream (35% fat)
  • 2 Tablespoons (28 grams) Unsalted Butter, softened, cut into small cubes
  • 1 teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • Coating material (e.g., unsweetened cocoa powder, finely chopped nuts)

Instructions:

  1. Place the finely chopped dark chocolate into the heatproof mixing bowl. Set aside.
  2. Pour the heavy cream into the saucepan. Add the pinch of salt. Heat over medium heat just until small bubbles begin to form around the edges (do not allow it to boil vigorously). Remove immediately from heat.
  3. Pour the hot cream directly over the chopped chocolate. Let it sit completely undisturbed for 5 minutes to allow the chocolate to melt fully.
  4. Gently whisk the mixture starting from the centre and slowly working outwards until the mixture is completely smooth, glossy, and uniform, forming the ganache base.
  5. Whisk in the softened butter cubes and vanilla extract until fully incorporated and the ganache shines brilliantly.
  6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for a minimum of 3 hours, or until firm enough to scoop but still pliable.
  7. Line a baking sheet with parchment paper. Use a small scoop or spoon to portion the chilled ganache. Quickly roll the portions between lightly floured or lightly oiled hands into smooth balls. Place on the lined sheet.
  8. Return the rolled balls to the fridge for 30 minutes to fully firm up before applying the final coating.
  9. Roll each chilled truffle in your chosen coating (such as a mixture of cocoa powder and a touch of espresso powder, or finely crushed pistachios).
  10. Store finished truffles in an airtight container in the refrigerator for up to two weeks.