Sweets · French
Chocolate Truffles
Silky dark-chocolate ganache rolled in cocoa: 64 little bites, no liqueur, made in the microwave.
- Hands-on
- 1 h
- Hands-off
- 6 h
- Total
- 7 h
- Makes
- 64 truffles
- Serves
- 16
No oven. About 1 hour of hands-on work in total (most of it rolling), plus 6 hours hands-off: the ganache rests 2 hours at room temperature and chills at least 2 hours, then the rolled truffles chill at least 2 hours more. Total = 60 min active + 360 min hands-off.
Pan 20 cm square baking dish (US: 8-inch square baking dish)
- medium
- vegetarian
- holiday
- gift
- no-bake
- make-ahead
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Made for a 20 cm (8 in) square dish, cut 8 x 8. For a half batch use a smaller dish so the ganache is the same thickness, or the squares won't be 2.5 cm (1 in). Microwave times are for this amount; a smaller batch melts faster, so stir more often. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 20 cm (8 in) square baking dish · parchment paper · medium microwave-safe bowl · microwave-safe measuring jug · plastic wrap · wooden spoon and rubber spatula · fine-mesh strainer · large bowl and a large cake pan (for the coating) · sharp knife · airtight container
Contains: milk
Method
Line the dish
Lightly coat the 20 cm (8 in) square dish with vegetable oil spray. Lay two strips of parchment across it at right angles, pressed into the corners, with the ends hanging over the sides as handles.
Melt the chocolate
Put the 340 g (2 cups) chopped chocolate in the medium bowl and microwave at 50% power for 2 to 3 minutes, stirring now and then. Set aside.
Ready when: Mostly melted, with a few small pieces still visible; they'll melt in the warm cream.
Otto tried this firstOtto sets the microwave to full power and walks off. He catches it in time, switches to 50% and stirs between bursts: gentle heat is how this recipe melts chocolate.Warm the cream
Microwave the 120 ml (1/2 cup) cream in the measuring jug for about 30 seconds. Stir in 2 tbsp corn syrup, 1/2 tsp vanilla and a pinch of salt.
Ready when: Warm to the touch, not bubbling.
Make the ganache
Pour the warm cream over the chocolate, cover the bowl with plastic wrap and leave it for 3 minutes. Then stir with a wooden spoon until smooth.
Ready when: Glossy and even, with no unmelted bits.
Add the butter
Stir in the 21 g (1 1/2 tbsp) softened butter one piece at a time, waiting until each piece disappears before adding the next.
Rest at room temperature
Scrape the ganache into the lined dish with the spatula and leave it on the counter for 2 hours. This rest helps give a creamy texture.
Chill
Cover the dish and refrigerate for at least 2 hours (up to 2 days).
Make the coating
Sift 85 g (1 cup) cocoa and 28 g (1/4 cup) confectioners' sugar through the strainer into a large bowl, then sift again into a large cake pan.
Cut into squares
Lift the ganache out of the dish by the parchment handles and cut it into 64 squares of about 2.5 cm (1 in), 8 rows by 8. A knife run under hot water and wiped dry cuts most cleanly.
Roll and coat
Dust your hands lightly with the cocoa mixture and roll each square into a ball. Roll the balls in the cocoa mixture in the cake pan until coated, shake off the extra and put them in an airtight container.
Chill, then serve
Cover and refrigerate for at least 2 hours. Take the truffles out 5 to 10 minutes before serving.
Swaps
- Instead of cocoa-and-sugar coating: plain confectioners' sugar, plain cocoa, finely chopped toasted almonds, or sprinkles Roll the balls in the new coating the same way; you can mix coatings in one batch.
- Instead of plain vanilla flavour: add 1 tsp orange oil or 1 tsp peppermint extract with the vanilla for every 225 g (8 oz) chocolate Coffee also works: 1 tbsp instant coffee powder dissolved in 1 tsp water per 225 g (8 oz) chocolate.
Don’t swap
- full microwave power for the 50% setting: melt the chocolate gently and stir as it goes
Make ahead, store & reheat
- Make ahead
- The ganache can wait, covered in the dish in the fridge, for up to 2 days before you cut and roll it.
- Storage
- Keep the truffles in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 3 months. For gifts, put each one in a small paper candy cup and keep the box cold until you hand it over.
If something goes wrong
- The ganache cracks when you cut it Why: It's too cold and firm straight from the fridge.
Let the slab sit at room temperature for 5 to 10 minutes, then cut again. - Ganache sticks to your hands while rolling Why: Warm hands soften the chocolate.
Dust your hands with the cocoa mixture and work quickly; put the squares back in the fridge for a few minutes if they get soft.
Good to know
- Sifting the coating twice gives a smooth, even finish on every truffle.
Safety
- The microwaved bowl and cream can be hotter than they look. Use a cloth or mitt to lift them; kids should let an adult handle the microwave steps.
- Truffles are made with fresh cream: keep them in the fridge and don't leave them out at warm room temperature for long.
- Chocolate bars and cocoa are often made on lines that handle milk, soy, nuts or wheat. Check the labels if anyone has an allergy.