Servings: 16 truffles
Prep Time: 20 mins
Chill Time: 2 hours
Total Time: ~2.5 hours

🍴 INGREDIENTS:

For the Truffle Filling:

  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 12 oz semi-sweet chocolate chips or chopped dark chocolate
  • 2 tbsp unsalted butter (or coconut oil)
  • 1 tsp vanilla extract
  • Optional: 1 scoop chocolate protein powder (for high-protein version)

For the Coating:

  • 8 oz milk chocolate, melted
  • 8 oz ruby chocolate or white chocolate, melted
  • 8 oz dark chocolate, melted

Toppings:

  • Freeze-dried raspberry bits or pink Himalayan salt
  • Chocolate sprinkles
  • Crushed nuts or cookie crumbs
  • Drizzled white chocolate

🧑‍🍳 INSTRUCTIONS:

  1. Make the Ganache Filling
    In a small saucepan, heat the cream until just simmering (don’t boil). Pour over the chopped chocolate in a bowl. Let it sit for 1 minute, then stir in butter and vanilla until smooth.
    Optional: Stir in the protein powder now.
  2. Chill the Filling
    Cover the bowl and refrigerate the ganache for 1.5–2 hours until firm enough to scoop.
  3. Roll into Balls
    Using a small cookie scoop or spoon, portion the chilled ganache and roll into balls with your hands. Place on a parchment-lined tray and freeze for 10 minutes to set.
  4. Coat in Chocolate
    Melt your coating chocolates in separate bowls. Using a fork or dipping tool, dip each truffle into the desired coating and let the excess drip off.
  5. Decorate
    While the coating is still wet, sprinkle with crushed toppings or drizzle with contrast chocolate.
  6. Set & Serve
    Refrigerate the truffles for 10–15 minutes until the coating sets. Store in an airtight container in the fridge for up to a week.

🔄 VARIATIONS:

  • Swap vanilla for peppermint or orange extract.
  • Use peanut butter or caramel centers.
  • Make it keto by using sugar-free chocolate and heavy cream.

🥶 STORAGE:

  • Store in the fridge in a sealed container for 5–7 days.
  • Freeze for up to 1 month. Thaw in fridge before serving.

🧠 FUN TIP:

Roll the centers in cocoa powder first for an extra grip before dipping — it also adds depth to the final bite.

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