Rich Creamy Chocolate Ganache (Printable)

Smooth chocolate ganache balls coated with cocoa powder, nuts, or sprinkles for a rich indulgence.

# What You Need:

→ Ganache

01 - 7 oz good-quality dark chocolate (60–70% cocoa), finely chopped
02 - ½ cup heavy cream (35% fat)
03 - 2 tbsp unsalted butter, softened

→ Coating

04 - 3 tbsp unsweetened cocoa powder
05 - 1¾ oz finely chopped toasted nuts (hazelnuts, pistachios, almonds)
06 - 3 tbsp chocolate or rainbow sprinkles

# Directions:

01 - Place chopped chocolate in a medium heatproof bowl.
02 - Warm heavy cream in a small saucepan over medium heat until just simmering, avoiding boiling.
03 - Pour hot cream over chocolate, let rest for 1 minute; add softened butter and gently stir until glossy and smooth.
04 - Cover bowl and refrigerate for 2 hours until firm enough to scoop.
05 - Line a baking sheet with parchment paper. Using a spoon or melon baller, scoop heaping teaspoons of ganache and roll quickly between palms to form balls.
06 - Roll each ganache ball in cocoa powder, chopped nuts, or sprinkles to envelop completely.
07 - Arrange coated truffles on the parchment-lined baking sheet and chill for 15 minutes before serving.

# Expert Advice:

01 -
  • They taste like you spent hours in a fancy chocolaterie, but they're honestly just three ingredients and a nap.
  • The coating options mean you can match them to whoever you're giving them to—or just make a batch with all three varieties because who's counting.
  • Chilling time works in your favor; you can make the ganache, disappear for two hours, and still pull off looking like a dessert genius.
02 -
  • The cream-to-chocolate ratio is everything—too little cream and you'll have stiff chocolate fudge, too much and it won't hold its shape.
  • If your ganache splits or looks grainy, don't panic; add a tablespoon of cream at a time and stir gently, and it'll usually come back together.
  • Cold hands are your friend when rolling—dip your fingers in ice water between batches if the ganache starts sticking.
03 -
  • For a beautiful finish, use finely ground cocoa powder instead of regular cocoa—it adheres better and looks more polished.
  • If you're making multiple batches, chill between rounds so your hands stay cool and the ganache doesn't get greasy.
Return