Chocolate Ganache Truffles
This chocolate ganache truffle recipe is a simple way to make something sweet for Valentine’s Day. The rich, smooth ganache is coated in heart-shaped sprinkles or cocoa powder, creating the perfect bite-sized treat. It’s a fun, homemade way to share a little extra love!
- 200 grams (1 and 1/3 cup) - dark chocolate (70% cocoa)
- 120 ml (1/2 cup) - 35% cream
- 40 grams (1/2 cup use more if needed) - heart shaped sprinkles or cocoa powder
- Step 1
Place chocolate pieces in a heatproof bowl.
- Step 2
In a small saucepan, add cream and place on a medium heat. Warm until cream is simmering (and hot to the touch) but just before it starts to boil.
- Step 3
Immediately pour the hot cream over the chocolate and whisk chocolate and cream until smooth.
- Step 4
Transfer chocolate ganache to a small bowl, cover with plastic wrap and place in the fridge for at least 2 hours to set or until completely firm.
- Step 5
Put sprinkles ( or cocoa powder) in a separate bowl. Once the ganache has become firm take it out of the fridge and let it warm up slightly for approx. 20 minutes to make it easier to scoop. Use a very small cookie scoop to spoon out roughly one level tablespoon of ganache per truffle. Roll using your hands into a smooth ball.
- Step 6
Drop the truffles into the sprinkles (or cocoa powder) and roll around until completely coated before removing and setting on a plate. Continue until all truffles are done. Store in the fridge.
