Chocolate Truffles with Cocoa (Printable)
Rich dark chocolate balls coated with smooth cocoa powder, ideal for gifting or an indulgent snack.
# What You’ll Need:
→ Chocolate Ganache
01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 1 tbsp unsalted butter, at room temperature
04 - 1 tsp pure vanilla extract
→ Coating
05 - 1.5 oz unsweetened cocoa powder
# How-To Steps:
01 - Place the chopped chocolate in a heatproof bowl.
02 - In a small saucepan, heat the cream over medium heat until it just begins to simmer. Do not boil.
03 - Pour the hot cream over the chocolate. Let it sit for 2 minutes, then gently stir until the chocolate is fully melted and smooth.
04 - Add the butter and vanilla extract, stirring until completely incorporated and glossy.
05 - Allow the ganache to cool to room temperature, then cover and refrigerate for at least 2 hours, or until firm enough to scoop.
06 - Line a baking sheet with parchment paper. Using a teaspoon or melon baller, scoop out small portions of ganache and roll into balls with your hands.
07 - Place the cocoa powder in a shallow dish. Roll each truffle in cocoa powder to coat evenly.
08 - Store the truffles in an airtight container in the refrigerator. Bring to room temperature before serving for best texture.
# Expert Tips:
01 -
- These come together with just five ingredients and almost zero technique
- The texture is what chocolate dreams are made of
02 -
- Warm hands will melt the ganache fast so work quickly or chill your hands in ice water
- The ganache must be firm enough to hold its shape or you will end up with chocolate puddles
03 -
- A chopstick works better than a whisk for combining ganache without incorporating too much air
- Let the cream and chocolate sit together longer if your chocolate pieces are larger