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Classic Chocolate Truffles



  • 16 ounces bittersweet chocolate chopped fine
  • 16 ounces 2 cups heavy cream

For the final coating

  • A small bowl of good quality coco powder


Make the Ganache

  1. Gradually heat up the heavy cream until it is scalding hot but not boiling.
  2. Keep the chocolate in a heat proof bowl and when the cream is hot, pour it over the chocolate.
  3. Allow the cream to slightly melt the chocolate, then using a silicon spatula gently mix the chocolate and cream
  4. When the chocolate is completely melted and mixed into the cream, allow to cool sightly, then cover with a plastic wrap and refrigerate for at least 3- 4 hours

Make the Truffles

  1. When the ganache is cool enough, you simply scoop out a little portion with a spoon, tip it into the bowl of coco to coat, pick it back and give it a roll to make an even sphere
  2. Refrigerate the ones you could not finish eating while making and eat them later.

Recipe Notes

This recipe made more than 50 truffles, I actually did not count ;) It is easy to just divide or increase the recipe as both ingredients are equal in quantity.
You can use semi sweet chocolate if bittersweet is not your thing.
Use good quality chocolate.