Bramble & Butter Magazine

These truffles are pure magic. They’ve been a go-to treat in my kitchen for years—especially around the holidays or when I need a quick dessert that feels luxurious with minimal effort. Rich, velvety, and impossibly simple, these dark chocolate truffles come together with just a handful of ingredients and a whole lot of love.

Ingredients

• 4 oz semisweet chocolate, finely chopped
• 4 oz unsweetened chocolate, finely chopped (sub bittersweet if you want them a touch sweeter)
• 1 tbsp unsalted butter, room temperature
• 2/3 cup heavy whipping cream
• 1 tsp good-quality vanilla extract
• 1/4 tsp instant espresso powder (optional but recommended for depth)
• Unsweetened cocoa powder and/or confectioners’ sugar, for rolling

Instructions

Melt the Chocolate

1. Finely chop the semisweet and unsweetened chocolate and place it in a heatproof mixing bowl. Add the tablespoon of butter on top.
2. In a small saucepan, gently bring the heavy cream to a simmer over medium heat—don’t let it boil. As soon as it’s steaming and starting to bubble at the edges, pour the hot cream over the chocolate and butter.
3. Let the mixture sit undisturbed for about 2–3 minutes to allow the heat to gently melt the chocolate and butter.

Mix Until Smooth

4. Add the vanilla extract and espresso powder, then stir everything together with a spatula or whisk until the mixture becomes shiny, smooth, and fully emulsified. You’ve just made ganache!
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.

Form the Truffles

6. Once the ganache is chilled and firm, use two small spoons (or a mini scoop) to portion and roll the chocolate into 1-inch balls.
7. Roll the truffles in either unsweetened cocoa powder or confectioners’ sugar—or both, for variety.

Enjoy!

These decadent little bites are perfect as an after-dinner treat, a holiday gift, or a snack you sneak when no one’s looking. Store in the refrigerator for up to a week (if they last that long). Serve chilled or let them come to room temp for extra creaminess.