Easy No-Bake Chocolate Truffles

Silky, rich, and utterly chocolatey no-bake chocolate truffles that melt on the tongue and are easy to make.

Scale

300 g (10.5 oz) semisweet or bittersweet chocolate, finely chopped
150 ml (5 fl oz) heavy cream (35% fat)
2 tbsp (30 g / 1 oz) unsalted butter, room temperature
1 tsp pure vanilla extract (5 ml)
Pinch of fine salt
Coatings: 60 g (1/2 cup) unsweetened cocoa powder, 100 g (1 cup) finely chopped toasted nuts, 100 g (3½ oz) shredded coconut, or 200 g (7 oz) melted chocolate for dipping

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Chop the chocolate finely and place in a heatproof bowl.
Warm the cream with a pinch of salt in a small saucepan until it simmers.
Pour the hot cream over the chocolate and let sit for 1 minute. Whisk until smooth.
Cool the ganache to scoopable temperature (20–30 mins), then chill for 30–40 mins.
Use a small cookie scoop to portion ganache onto a lined baking sheet and roll into balls.
Roll the truffles in your coating of choice, or dip in melted chocolate. Chill to set before serving.

Use good-quality chocolate for better flavor and texture. Truffles can be made in advance and stored in the fridge for up to 10 days.