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At its core, a chocolate truffle is a small, round confection made of a ganache center that is typically enrobed in a coat of chocolate or other materials like cocoa powder, nuts, or coconut. The ganache is made by heating cream and combining it with chocolate, resulting in a rich and velvety mixture that can be molded into various shapes and sizes.

Decadent Triple Chocolate Truffles

Indulge in the art of making decadent triple chocolate truffles, a luxurious treat perfect for any occasion. These rich, gourmet confections blend dark, milk, and white chocolate, creating a delightful balance of flavors with a velvety ganache center. Learn about the key ingredients, step-by-step instructions for rolling and coating the truffles, and creative variations to elevate your chocolate experience. Whether gifting or enjoying for yourself, these truffles promise to bring joy and elegance to your dessert table.
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Ingredients
  

8 oz (225g) dark chocolate (70% cocoa), chopped

4 oz (115g) milk chocolate, chopped

4 oz (115g) white chocolate, chopped

1 cup (240ml) heavy cream

2 tbsp unsalted butter, at room temperature

1 tsp pure vanilla extract

Cocoa powder, for dusting

Chopped nuts (hazelnuts or almonds), for coating

Sea salt flakes, for garnish (optional)

Instructions
 

Melt the Chocolate: In a heatproof bowl, combine the dark, milk, and white chocolates. Place the bowl over a saucepan of simmering water (double boiler method) and stir until melted and smooth. Alternatively, you can microwave the chocolate in 30-second intervals, stirring in between, until fully melted.

    Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the melted chocolate mixture. Add the butter and vanilla extract. Let it sit for 1-2 minutes, then stir until the mixture is smooth and glossy.

      Chill the Ganache: Allow the ganache to cool to room temperature, then cover it with plastic wrap and refrigerate for at least 2 hours, or until firm.

        Form the Truffles: Once the ganache is firm, use a melon baller or a teaspoon to scoop out small portions of the ganache. Roll them quickly between your hands to form smooth balls. Place the formed truffles on a baking sheet lined with parchment paper.

          Coat the Truffles: Prepare your coating options. For cocoa powder, simply place some in a shallow dish. For the nut coating, chop the nuts finely and place them in another shallow dish. Roll the truffles in your chosen coating, ensuring they are well covered.

            Garnish (Optional): If desired, sprinkle a few sea salt flakes on top of each truffle for a delightful sweet-and-salty contrast.

              Chill Again: Place the coated truffles back on the parchment-lined sheet and refrigerate for an additional 30 minutes to set.

                Serve: Enjoy your decadent triple chocolate truffles! They can be stored in an airtight container in the refrigerator for up to one week, though they are best enjoyed fresh.

                  Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 24 truffles