Big Batch Rich Chocolate Truffles
Indulge in decadence with this recipe for Big Batch Rich Chocolate Truffles, perfect for celebrations, gifting, or simply satisfying your sweet tooth. Crafted from luxurious bittersweet chocolate and enriched with heavy cream, softened butter, and a hint of vanilla, these truffles boast a velvety ganache center that melts in your mouth. Whether rolled in unsweetened cocoa powder for a bold finish or coated in optional toppings like chopped nuts, shredded coconut, or powdered sugar, each truffle is a little bite of perfection. With a yield of up to 60 truffles, this recipe is ideal for entertaining or batch-making treats to enjoy throughout the week. The simple yet sophisticated preparation process – from simmering cream to hand-rolling ganache – ensures professional-quality results every time. Store these exquisite chocolate morsels in the refrigerator and bring them to room temperature to experience their full flavor and richness.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 600 grams Bittersweet chocolate (70% cocoa recommended)
- 300 milliliters Heavy cream
- 50 grams Unsalted butter, softened
- 2 teaspoons Vanilla extract
- 100 grams Cocoa powder (unsweetened, for coating)
- 200 grams Optional toppings (chopped nuts, shredded coconut, powdered sugar)
Instructions
Finely chop the bittersweet chocolate and place it in a large heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate.
Using a whisk or spatula, gently stir the mixture until the chocolate is completely melted and the ganache is smooth.
Add the unsalted butter in small pieces and stir until fully incorporated. Then stir in the vanilla extract.
Cover the bowl with plastic wrap and refrigerate the ganache for 2-3 hours, or until firm enough to scoop.
Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the ganache and roll it into small balls with your hands. Place them on the prepared sheet.
Once all the truffles are shaped, place them back in the refrigerator for 20 minutes to firm up again.
Pour the cocoa powder and optional toppings into separate shallow bowls. Roll each truffle in your desired coating, ensuring they are evenly covered.
Store the truffles in an airtight container in the refrigerator. Let them come to room temperature before serving for the best flavor and texture.
Nutrition Facts
Calories |
102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
