Rich Chocolate Ganache Balls (Printable)

Delightful dark chocolate ganache balls with various coatings for a creamy indulgence.

# What You'll Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream (35% fat)
03 - 2 tbsp unsalted butter, softened

→ Coating

04 - 3 tbsp unsweetened cocoa powder
05 - 1/4 cup finely chopped toasted nuts (e.g., hazelnuts, pistachios, almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# Directions:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering, avoiding boiling.
03 - Pour the hot cream over the chocolate. Let stand for 1 minute, then add the softened butter and gently stir until smooth and glossy.
04 - Cover the bowl and refrigerate for 2 hours or until the ganache is firm enough to scoop.
05 - Line a baking sheet with parchment paper. Using a teaspoon or melon baller, scoop heaping teaspoons of ganache and quickly roll between your palms to form balls, working fast to prevent melting.
06 - Roll each ball in cocoa powder, chopped nuts, or sprinkles to coat evenly.
07 - Place coated truffles on the prepared baking sheet and chill for 15 minutes to set before serving.

# Helpful Hints:

01 -
  • They look handmade and luxurious, but take only minutes of actual hands-on time.
  • You can make them days ahead and store them in the fridge, which means stress-free entertaining.
  • The ganache is endlessly customizable—add vanilla, citrus, liqueur, or keep it pure chocolate.
02 -
  • Temperature is everything—if your cream is too hot it can split the chocolate, and if it's not hot enough the ganache won't set properly. Aim for just barely simmering.
  • Cold hands make rolling easier, so don't hesitate to dip your palms in cold water between batches if the ganache gets too soft.
03 -
  • If your ganache breaks or looks grainy, gently warm it in a double boiler and whisk in a teaspoon of cream or butter at a time until it smooths out.
  • Using a melon baller instead of a spoon gives you more uniform truffles that look almost professional, and it's less messy than it sounds.
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