Tool

• Large bowl — for melting and mixing the chocolate ganache.

• Parchment paper or wax paper — for lining the tray and preventing sticking.

Ingredients

• 12 oz high‑quality semi‑sweet chocolate, finely chopped (338 g) Forms the base of the ganache; bars melt more smoothly than chips.

• ¾ cup heavy cream (180 mL) Creates a rich, silky texture.

• 1 teaspoon vanilla extract Adds flavor depth.

• Coatings (choose any):

  • Cocoa powder

  • Chopped toasted nuts

  • Sprinkles

Adds texture and finishes the truffles.

Instructions

1. Melt the Chocolate

• Finely chop the chocolate and place it in a heatproof bowl.

• Add the heavy cream.

• Bring a small pot with 2 inches of water to a boil, then reduce to low.

• Set the bowl over the pot (without touching the water).

• Stir frequently until smooth, melted, and glossy.

• Remove from heat and stir in the vanilla.

• Pour the ganache into a loaf pan or small dish.

2. Chill the Ganache

• Refrigerate for about 1 hour, until firm but still soft enough to press—like playdough.

3. Shape the Truffles

• Line a plate or small baking sheet with parchment or wax paper.

• Scoop 1–2 teaspoon portions of ganache.

• Roll each portion between your palms to form a ball.

  • Warm hands? Gloves help prevent melting.

4. Coat the Truffles

• Roll each ball in your chosen coating: cocoa, nuts, or sprinkles.

• Place back on the lined tray.

5. Chill and Store

• Refrigerate for at least 30 minutes until firm.

• Store in an airtight container in the fridge for up to 2 months.

Nutrition -

(per truffle)

Calories: 81 kcal Carbohydrates: 6 g Protein: 1 g Fat: 6 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 8 mg Sodium: 3 mg Potassium: 65 mg Fiber: 1 g Sugar: 4 g Vitamin A: 87 IU Vitamin C: 1 mg Calcium: 10 mg Iron: 1 mg