Chocolate Truffles Cocoa Powder (Printable Version)
Smooth dark chocolate ganache rolled in cocoa powder for a rich, melt-in-your-mouth treat.
# 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 - 2 tablespoons unsalted butter, at room temperature
04 - 1 teaspoon pure vanilla extract
→ Coating
05 - 1.5 oz unsweetened cocoa powder
# Step-by-Step:
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 Advice:
01 -
- These truffles make you look like a trained chocolatier with barely any effort
- The texture is impossibly smooth and creamy without needing any special techniques
02 -
- Room temperature ganache is easier to roll than cold ganache, but too warm and it will stick to your hands
- The quality of your chocolate matters more than any other ingredient since it is the star of the show
03 -
- Chop your chocolate finely before starting to ensure even melting
- Lightly dust your hands with cocoa powder if the ganache starts sticking