Chocolate Truffles Cocoa Powder (Printable Version)
Delicate chocolate confections with a smooth ganache center coated in unsweetened cocoa powder.
# What You Need:
→ Chocolate Base
01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, cut into small pieces
→ Coating
04 - 1/3 cup unsweetened cocoa powder, sifted
# How-To:
01 - Place the finely chopped dark chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not allow it to boil.
03 - Pour the hot cream over the chocolate. Let stand for 2 minutes, then add the butter and stir gently until the mixture becomes smooth and glossy.
04 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to shape.
05 - Using a teaspoon or melon baller, scoop small portions of the ganache and roll quickly between your palms to form balls approximately 1 inch in diameter.
06 - Place the sifted cocoa powder in a shallow bowl. Roll each truffle in the cocoa until evenly coated.
07 - Store the truffles in an airtight container in the refrigerator. Bring to room temperature before serving for optimal texture and flavor.
# Expert Tips:
01 -
- They look like you spent all day when you really just waited for the fridge to do the work
- The ganache stage is basically edible therapy
02 -
- Wet chocolate seizes into a grainy mess that cannot be saved, so keep every bowl and spoon completely dry
- The ganache will seem too soft when you first check it; trust the full chilling time
03 -
- Dip your palms in cocoa powder before rolling to prevent the ganache from sticking to your hands
- If the mixture softens too much while shaping, pop the bowl back in the fridge for ten minutes