Name: Chocolate Truffles
Yield: About 30 truffles
Ingredients: 225 g (8 oz) dark chocolate (60-70% cacao), finely chopped; 160 ml (⅔ cup) heavy cream; 1 Tbsp unsalted butter; 1 tsp vanilla extract; Pinch of fine sea salt; *Coatings (choose one or more):**; Cocoa powder; Finely chopped nuts (toasted hazelnuts, almonds, or pistachios); Powdered sugar; Shredded coconut; Melted chocolate for dipping

Ingredients

225 g (8 oz) dark chocolate (60-70% cacao), finely chopped

160 ml (⅔ cup) heavy cream

1 Tbsp unsalted butter

1 tsp vanilla extract

Pinch of fine sea salt

*Coatings (choose one or more):**

Cocoa powder

Finely chopped nuts (toasted hazelnuts, almonds, or pistachios)

Powdered sugar

Shredded coconut

Melted chocolate for dipping

Method

Place the chopped chocolate in a heatproof bowl.

Heat the cream in a small saucepan until it just begins to simmer (tiny bubbles around the edges). Pour over the chocolate. Let sit 2 minutes without stirring.

Starting from the center, stir gently with a spatula in small circles, working outward until the ganache is smooth and glossy. Stir in the butter, vanilla, and salt until incorporated.

Cover and refrigerate 1.5-2 hours until firm enough to scoop.

Using a teaspoon or small melon baller, scoop portions and quickly roll into balls between your palms. Your hands will melt the chocolate — work fast and re-chill if needed.

Roll each truffle in your chosen coating. Place on a parchment-lined tray.

*Flavor variations:**

**Espresso**: Add 1 tsp instant espresso powder to the hot cream

**Orange**: Add the zest of 1 orange to the cream before heating

**Chili**: Add ¼ tsp cayenne to the ganache

**Peppermint**: Add ¼ tsp peppermint extract

**Boozy**: Replace 1 Tbsp cream with rum, bourbon, or Grand Marnier

*Storage:** Refrigerator for 2 weeks. Bring to room temperature 15 minutes before serving. Freeze for up to 2 months.

Why We Made This

We started Gathered Guides because dessert shouldn't come with a chemistry lesson. Every treat in this book is made with ingredients you already have — and tastes better than anything wrapped in plastic.

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