5 Ingredients or Fewer

Silky Chocolate Truffles

August  2, 2015
Photo by James Ransom
Author Notes

Here, chocolate ganache (made in the food processor!) makes for the creamiest (and easiest) of truffles. Butter enhances the final smoothness and flavor, and a small amount of glucose creates an even silkier texture. You may substitute the glucose with light corn syrup or honey if you'd like—or simply omit. Have fun and experiment with flavors by adding any of your favorite spices or liqueurs—or roll the pieces in other ingredients, such as chopped nuts or toasted coconut flakes. —Teresa Floyd

Test Kitchen Notes

Want some extra crunch (and a little something to offset that richness)? Try coating in chopped nuts, candy pieces, or cocoa powder. —The Editors

  • Makes 50 to 60 truffles
  • 510 grams high quality semi-sweet or dark chocolate, up to 65%, roughly chopped
  • 412 grams heavy cream
  • 50 grams glucose, light corn syrup, or honey (optional)
  • 110 grams unsalted butter, cut into small cubes
  • 100 grams high-quality cocoa powder, for coating
In This Recipe
  1. Line an 8 by 8 inch or 9 by 13 inch baking pan with parchment paper or plastic wrap.
  2. Roughly chop the chocolate into medium sized or smaller pieces. Place it in a food processor bowl that is fitted with a stainless steel blade. If using chocolate pistols or chips, no need to chop it up—just add them straight to the food processor. If you don’t have a food processor on hand, you can manage this step, along with the steps 3 through 7, by hand, using a large mixing bowl, wooden spoon, and a bit of vigor. Just make sure you opt for chocolate chips!
  3. Securely fasten on the food processor lid, with the top spout open.
  4. Bring the heavy cream and glucose to a full boil. Once boiling, turn on the food processor and allow it to pulverize the chocolate for a few seconds.
  5. Next, steadily pour the hot cream through the food processor spout onto the spinning chocolate. If you prefer, you may also stop the food processor, remove the lid, pour in the hot cream, reattach the lid, and start processing again (with the top spout closed).
  6. Allow the mixture to process until it just comes together.
  7. Remove the lid and add in the butter. Process for several seconds to combine and no butter streaks remain.
  8. Pour the ganache into the prepared baking pan and spread evenly with a spatula.
  9. Allow the ganache to cool and crystallize for up to 24 hours or until set.
  10. When fully set, place the baking pan in the refrigerator for 20 minutes to firm up the ganache. This will make it easier to cut.
  11. Remove the ganache from the baking pan and peel off the parchment or plastic wrap. Cut into 1-inch cubes and roll in the cocoa powder. Lightly shake off the excess cocoa powder.
  12. Serve truffles at room temperature and enjoy.
  13. Store the truffles in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.

See Reviews

See what other Food52ers are saying.

  • Gretchen
  • Bea
  • la greca
    la greca
  • Alexandra Ainatchi
    Alexandra Ainatchi
  • Sammy
Teresa Floyd is a freelance photographer, food writer, and pastry chef living in Kansas City, MO. She is the creator of Now, Forager, a pastry blog focused on seasonal pastries and desserts.