Chocolate Truffles

Servings: truffles

Calories: 154cal

Heat heavy whipping cream in a saucepan over high heat and remove it just before it is boiling.
1 cup heavy whipping cream
Add the chocolate chips and allow the mixture to temper for 5 to 10 minutes. Stir until combined.
1 1/4 cup semi-sweet chocolate chips
Place in the refrigerator for 25 to 30 minutes until thickened.
In the meantime, melt the chocolate for the coating in the microwave at 20 second intervals until completely melted. Add the coconut oil and mix. Make sure the oil melts smoothly and that there are no lumps.
1 cup semi-sweet chocolate chips, 1/2 Tablespoon coconut oil
Fill the mold with the melted chocolate coating. I recommend using a piping bag, squeeze bottle, or a ziptop bag with the edge snipped off for this. Turn the mold upside down above some parchment paper, until the excess chocolate has dripped out. Now turn the mold how it normally sits for a little while so the chocolate can set until the ganache is ready.
Add the ganache filling into each mold filling them 3⁄4 full with a piping bag and let it sit about 10 minutes before sealing.
After 10 minutes add a bit more chocolate coating to seal. Immediately, scrape the mold to remove the excess chocolate on top. Place in the freezer for 30 - 45 minutes or until they are hardened. For extra garnish, you can use cocoa powder on top of the truffles.
cocoa powder

5 from 4 votes

Heavy cream, also known as heavy whipping cream, is ideal for these chocolate truffles. The high fat content creates an ultra silky ganache and also gives it that decadent melt-in-your-mouth texture. Milk or half-and-half don’t have enough fat, which can lead to thin, dull, or split ganache that won’t set well. I highly recommend sticking to heavy cream here.
Coconut oil gives your chocolate coating a smooth, glossy finish that sets beautifully, especially if you are using chocolate chips. If needed, you can substitute with 1-2 Tablespoons of cocoa butter OR 1 Tablespoon of unsalted butter instead, though regular unsalted butter will produce a softer shell compared to coconut oil.

Course: Dessert

Cuisine: American

Prep Time40

Chill Time1

Total Time1 40