# Components:
→ Chocolate Ganache
01 - 7 oz good-quality dark chocolate (60–70% cocoa), chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, softened
04 - 1 tsp pure vanilla extract (optional)
→ Coatings (choose as desired)
05 - 3 tbsp unsweetened cocoa powder
06 - 3 tbsp finely chopped toasted nuts (hazelnuts, pistachios, or almonds)
07 - 2 tbsp shredded coconut
08 - 2 tbsp powdered sugar
# Steps:
01 - Place the chopped dark chocolate in a medium heatproof bowl, ensuring pieces are uniform in size for even melting.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering—watch carefully to prevent boiling.
03 - Pour the hot cream over the chocolate. Let sit undisturbed for 2 minutes to soften, then gently stir until completely smooth and glossy.
04 - Add the softened butter and vanilla extract, stirring continuously until fully incorporated and the ganache becomes shiny.
05 - Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours until the mixture reaches a firm, scoopable consistency.
06 - Line a baking sheet with parchment paper. Using a melon baller or teaspoon, scoop small portions of ganache and quickly roll between palms to form smooth balls—work rapidly to prevent melting from body heat.
07 - Roll each truffle in your chosen coating until evenly covered, pressing gently to ensure adherence.
08 - Arrange coated truffles on the prepared baking sheet and refrigerate for 30 minutes before serving to achieve optimal texture.
