Dark Chocolate Truffles Cocoa (Print)

Silky dark chocolate bites delicately dusted with cocoa powder for an elegant, bittersweet finish.

# What You Need:

→ Chocolate Base

01 - 7 oz high-quality dark chocolate (70% cocoa), finely chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter, cut into cubes

→ Coating

04 - 1 oz unsweetened cocoa powder (for dusting)

# How to Make:

01 - Place the chopped dark chocolate in a heatproof bowl.
02 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; avoid boiling.
03 - Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Stir gently until the chocolate is melted and smooth.
04 - Add the cubed butter and stir until fully melted and the mixture is glossy.
05 - Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours until firm but scoopable.
06 - Using a teaspoon or melon baller, scoop portions of the chilled mixture and quickly roll into balls between your palms to prevent melting.
07 - Place cocoa powder in a shallow dish and roll each truffle evenly in the powder to coat.
08 - Arrange truffles on a parchment-lined tray and refrigerate for at least 30 minutes before serving.

# Expert Advice:

01 -
  • They taste like something from a fancy chocolatier, but youll make them in your own kitchen with just three main ingredients.
  • The texture is impossibly smooth and melts on your tongue in a way that feels almost indulgent.
  • Theyre easy enough for a weeknight project but impressive enough to wrap up and give as gifts.
02 -
  • Dont let the cream boil or the ganache can turn grainy and split, I learned this the hard way when I got distracted by a phone call.
  • If your ganache feels too soft to roll after chilling, pop it back in the fridge for another 20 minutes, patience here makes all the difference.
  • Work quickly when rolling the truffles because the warmth of your hands will melt them faster than you expect.
03 -
  • Use a chocolate you love eating plain, because thats exactly what youll taste in the finished truffle, magnified.
  • If the ganache splits or looks oily, add a tablespoon of cold cream and whisk vigorously until it comes back together.
  • Chilling your hands under cold water between batches makes rolling so much easier and keeps the truffles from melting too quickly.

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