Easy 5-Ingredient Chocolate Truffle Recipe From At The Table Chef Molly Krueger

Chocolate truffles are a decadent yet uncomplicated dessert to make at home. This past month, we had the pleasure of partnering with At The Table's Molly Krueger, a New York City-based personal chef with experience in the kitchens of Danny Meyer and Martha Stewart. Molly shared her simple, five-ingredient chocolate truffle recipe, offering a perfect balance of rich flavor and ease.

Chocolate Truffle Recipe

Ingredients:

8 oz dark chocolate or semisweet chocolate (can be finely chopped or baking chips)

4 oz heavy cream

1⁄2 teaspoon vanilla extract

1⁄2 teaspoon kosher salt

1⁄2 teaspoon instant coffee

Optional: Chopped nuts, spices, cocoa powder, coconut, etc.

*If making white chocolate or milk chocolate truffles, use the ratio of 8 oz chocolate to 3 oz of heavy cream.

**If making white chocolate truffles, omit using the instant coffee and vanilla extract.

Directions:

1. Transfer heavy cream to a microwave-safe bowl or saucepan and heat until the cream is just steaming and small bubbles just begin to form around the edges, 1-3 minutes.

2. Place chocolate in a heatproof bowl and pour the heavy cream over the top. Let the cream and chocolate sit until the chocolate just begins to melt, 3-5 minutes. Using a whisk or offset spatula, mix the chocolate and cream together until emulsified and glossy.

Tip: If chocolate is not melted by the heat of the cream, place the bowl with cream and chocolate in the microwave and heat in 30-second intervals until the chocolate is melted enough to emulsify with the cream.

3. Add in the vanilla extract, salt, and instant coffee. Mix until incorporated.

Optional: Stir in any additives at this point—this can be chopped hazelnuts, toasted coconut, more coffee for a mocha flavor, or another extract!

4. Transfer the ganache to the fridge, let it cool until it reaches a play dough-like consistency, at least 2 hours or overnight. (If ganache is left overnight in the fridge it may get too firm. If this happens, allow the ganache to come to room temperature before forming into truffles.)

5. Using a teaspoon, form ganache into 1-2 teaspoon-sized balls. Roll in the palm of your hand to smooth the outside and then roll in a topping of choice to cover the outside of the truffle.

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