Chop the Chocolate

Start by chopping the chocolate into small, even pieces. This will help it melt more quickly and uniformly with the hot cream. Use a sharp knife, and be careful with your fingers! I use chocolate chips in this specific recipe, which do not require chopping.

Heat the Cream

Heat the heavy cream in a saucepan over medium heat until it just begins to simmer; don’t let it come to a full boil. Once it’s hot, remove it from the heat immediately. The cream can also be heated in the microwave.

Combine Chocolate and Cream

Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1-2 minutes to allow the heat from the cream to start melting the chocolate. After waiting, stir gently with a whisk or spatula until the mixture is smooth and well combined.

Add Flavoring (Optional)

If you’d like to add a little extra flavor, this is the moment to add 1 teaspoon of vanilla extract, a pinch of sea salt, or even a splash of liqueur (like Baileys or Grand Marnier). Stir these additions into the chocolate mixture.

Pour Ganache into Mold

If using, pour your ganache mixture into the mold and place it in the refrigerator for about 2 hours for the ganache to firm up. The hours will depend on the mold’s depth and the fridge's temperature. If you don’t have mold, then continue to step 6

Cool Ganache

Now that you have your smooth chocolate ganache cover the bowl with plastic wrap and refrigerate it for 1-2 hours. The ganache should firm up and become scoopable.

Form the Truffles

Once the ganache is firm, use a spoon or melon baller to scoop out small portions of the mixture. Roll them between your hands to form balls. Be aware that the chocolate may melt a bit from the heat of your hands, but this is normal. If it gets too sticky, refrigerate the ganache again for 10-15 minutes. Serve and enjoy!