Espresso: Stir 1 teaspoon instant espresso powder into the hot cream.
Orange: Add 1 teaspoon finely grated orange zest.
Peppermint: Replace the vanilla with ¼ teaspoon peppermint extract.
Salted Caramel: Sprinkle flaky sea salt on chocolate-dipped truffles.
Raspberry: Add 1 tablespoon seedless raspberry preserves to the ganache.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze for up to 3 months. Thaw in the refrigerator before serving.
Tips
Use high-quality chocolate for the best flavor and texture.
If the ganache becomes too soft while rolling, refrigerate it for 10–15 minutes.
Lightly dust your hands with cocoa powder or wear disposable gloves to make rolling easier.
These homemade chocolate truffles make a beautiful edible gift and are delicious with coffee, tea, or a glass of dessert wine.
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