Ingredients:

  • 8 ounces (225 g) dark chocolate (70% cocoa or higher), chopped
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon (15 ml) truffle oil (white or black)
  • 1 tablespoon (15 g) unsalted butter, at room temperature
  • ½ cup (50 g) cocoa powder (unsweetened)
  • ½ cup (50 g) finely chopped nuts (e.g., hazelnuts, almonds)
  • ¼ cup (25 g) powdered sugar

Instructions:

  1. Prepare the Ganache: Place chopped dark chocolate in a heatproof mixing bowl.
  2. Heat heavy cream in a saucepan until just simmering.
  3. Pour hot cream over chocolate and let sit for 5 minutes.
  4. Stir gently until smooth and glossy.
  5. Add Flavors: Mix in truffle oil and butter until fully incorporated.
  6. Chill the Ganache: Cover the bowl with plastic wrap.
  7. Chill in the refrigerator for about 30 minutes, or until firm enough to scoop.
  8. Shape the Truffles: Use a melon baller to scoop the ganache, roll between your palms to create balls.
  9. Place shaped truffles on a parchment-lined baking sheet.
  10. Coat the Truffles: Roll truffles in cocoa powder, chopped nuts, or powdered sugar until fully coated.
  11. Place coated truffles back onto parchment.
  12. Serve or Store: Enjoy immediately or store in an airtight container in the fridge for up to two weeks.