Homemade Chocolate Ganache Truffles are seriously the best — better than any Russell Stover’s box of mystery chocolates you might pick up at CVS and they’re ridiculously easy to make.
Homemade Ganache Truffles are seriously the best — better than any Russell Stover’s box of mystery chocolates you might pick up at CVS. They’re also a fun treat to share with your VAL or GAL-entine. They’re a meaningful, homemade treat that are always a hit because seriously, how often do you come across HOMEMADE CHOCOLATE GANACHE TRUFFLES?
You will be the champion of all things with homemade chocolate Ganache Truffles.
Since chocolate is always better when paired with a bit of coffee (it helps bring out the chocolate flavor in the chocolate) I added a tablespoon of instant espresso powder while making the truffles. The result is a silky, chocolatey truffle with a hit of caffeine, making it a great mid-afternoon pick-me-up on Valentine’s Day or the sweetest ending to a homemade meal.
These treats also last a few weeks in your fridge, so the Chocolate Ganache Truffles are fun to box up in pretty packaging and share with your best of friends in celebration of Galentine’s Day.
Now, I get it, candy making seems intimidating but Ganache Truffles are as easy as pb&j, I promise you.
It requires 4 basic ingredients, a bit of patience, and a willingness to get a little messy! Here’s how easy these are to make —
- Make the ganache by melting the dark chocolate with heavy cream and espresso powder over a double boiler
- Chill for at least 2 hours until the ganache has hardened
- Scoop and roll into teaspoon sized balls (this is the messy part!)
- Freeze for another 1-2 hours
- Melt your white chocolate over a double boiler
- Dip the frozen truffles in the white chocolate, let excess drip off and top with sprinkles to set!
BAM, you’re done!
Now grab your homemade bonbons, kick-up your feet and soak in that sweet Valentine’s Day love. You’re welcome.
- 12 ounces dark chocolate chips
- 6 ounces heavy cream
- 1 tablespoon instant espresso powder or instant coffee
- 10 ounces white chocolate (or colored chocolate of choice)
- assorted sprinkles
- mini cupcake liners, optional for serving
- Create a double boiler by boiling a pot of water on the stove and placing a medium-sized mixing bowl on top of it
- Place the dark chocolate, heavy cream and espresso powder in the medium-sized bowl over the boiling water
- Stir continuously until the chocolate is fully melted and shiny
- Place the bowl of melted chocolate in the refrigerator for at least 2 hours until the ganache has hardened fully (I refrigerated mine overnight(
- Line a baking sheet with parchment paper and using a melon baller, scoop out 1 teaspoon sized balls of ganache and roll into a perfect ball using the palms of your hands
- Place the ganache truffles back on the parchment lined baking sheet and repeat until you've rolled all of the ganache
- Freeze the ganache truffles for at least 2-hours
- Using the same double boiler method as above, melt your white or colored chocolate
- Once melted, place a single, frozen ganache truffle onto a skewer and dip it into the melted white chocolate, covering all of the ganache. Let any excess drip off, gently tapping the skewer on the side of the bowl to shake off extra as needed
- Using a fork, slide the dipped ganache truffle off of the skewer and place it back on the parchment to dry. Top with sprinkles for decoration and repeat until all truffles are coated. You may need to reheat the white chocolate if it becomes too thick to dip. Do this by microwaving the bowl for 10-15 seconds, stir, then return to dipping the truffles.
- For serving, using a small knife to trim off any excess chocolate around the truffles (this helps make them more round and looks a bit nicer)
- Place the trimmed truffles in mini cupcake liners
- Ganache truffles can be stored at room temperature for 1-2 days or kept in the refrigerator for up to 2 weeks.