Chocolate Truffles Cocoa Powder (Printable Version)

Rich dark chocolate bites rolled in cocoa powder for a smooth and indulgent treat.

# What You Need:

→ Chocolate Ganache

01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, softened
04 - 1 tsp pure vanilla extract

→ Coating

05 - 1 oz unsweetened cocoa powder

# How-To:

01 - Place chopped chocolate in a heatproof mixing 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 sit for 2 minutes, then gently stir with a whisk or spatula until the chocolate is fully melted and smooth.
04 - Add the butter and vanilla extract. Stir until the mixture is silky and glossy.
05 - Cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
06 - Using a teaspoon or small melon baller, scoop out portions of the ganache and roll quickly between your palms to form balls about 1 inch in diameter.
07 - Place the cocoa powder in a shallow bowl. Roll each truffle in cocoa powder until evenly coated.
08 - Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before serving.

# Expert Tips:

01 -
  • These come together with just five minutes of active cooking time but taste like they came from a Parisian chocolatier
  • The recipe is incredibly forgiving, and one batch yields enough for impromptu gifting or personal hoarding
  • That moment when hot cream hits chocolate and creates something impossibly smooth never gets old
02 -
  • If your ganache separates while stirring, whisk in a teaspoon of cold cream and it will come back together beautifully
  • Room temperature chocolate melts more evenly than cold chocolate, so let it sit out for about thirty minutes before starting
03 -
  • Use a kitchen scale to measure your chocolate by weight rather than volume for the most consistent results
  • Let finished truffles come to room temperature for about twenty minutes before serving for the silkiest texture

Go Back