Big Batch Rich Chocolate Truffles
Indulge in decadence with this recipe for Big Batch Rich Chocolate Truffles, perfect for celebrations, gifting, or simply satisfying your sweet tooth. Crafted from luxurious bittersweet chocolate and enriched with heavy cream, softened butter, and a hint of vanilla, these truffles boast a velvety ganache center that melts in your mouth. Whether rolled in unsweetened cocoa powder for a bold finish or coated in optional toppings like chopped nuts, shredded coconut, or powdered sugar, each truffle is a little bite of perfection. With a yield of up to 60 truffles, this recipe is ideal for entertaining or batch-making treats to enjoy throughout the week. The simple yet sophisticated preparation process – from simmering cream to hand-rolling ganache – ensures professional-quality results every time. Store these exquisite chocolate morsels in the refrigerator and bring them to room temperature to experience their full flavor and richness.
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Ingredients
- 600 grams Bittersweet chocolate (70% cocoa recommended)
- 300 milliliters Heavy cream
- 50 grams Unsalted butter, softened
- 2 teaspoons Vanilla extract
- 100 grams Cocoa powder (unsweetened, for coating)
- 200 grams Optional toppings (chopped nuts, shredded coconut, powdered sugar)
Directions
Step 1
Finely chop the bittersweet chocolate and place it in a large heatproof bowl.
Step 2
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Step 3
Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate.
Step 4
Using a whisk or spatula, gently stir the mixture until the chocolate is completely melted and the ganache is smooth.
Step 5
Add the unsalted butter in small pieces and stir until fully incorporated. Then stir in the vanilla extract.
Step 6
Cover the bowl with plastic wrap and refrigerate the ganache for 2-3 hours, or until firm enough to scoop.
Step 7
Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the ganache and roll it into small balls with your hands. Place them on the prepared sheet.
Step 8
Once all the truffles are shaped, place them back in the refrigerator for 20 minutes to firm up again.
Step 9
Pour the cocoa powder and optional toppings into separate shallow bowls. Roll each truffle in your desired coating, ensuring they are evenly covered.
Step 10
Store the truffles in an airtight container in the refrigerator. Let them come to room temperature before serving for the best flavor and texture.
Nutrition Facts
| Serving size | (1258.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6134.9 |
| Total Fat 456.5g | 0% |
| Saturated Fat 215.5g | 0% |
| Cholesterol 409.2mg | 0% |
| Sodium 239.0mg | 0% |
| Total Carbohydrate 384.8g | 0% |
| Dietary Fiber 121.3g | 0% |
| Total Sugars 157.0g | |
| Protein 85.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 762.6mg | 0% |
| Iron 86.6mg | 0% |
| Potassium 5315.4mg | 0% |
Source of Calories