Dark Chocolate Truffles
Rich, fudgy truffles coated in cocoa powder or chocolate shell. Make a batch in 30 minutes plus chilling time—perfect for gifting or indulgence.
- Total time
- 40 min
- Servings
- 12
- Calories
- 135
- Protein
- 2g
Ingredients
- 8 oz dark chocolate, 70% cacao
- ½ cup heavy cream
- 2 tbsp butter, unsalted
- ½ tsp vanilla extract
- ¼ tsp sea salt
- ¼ cup unsweetened cocoa powder, for coating
- 4 oz dark chocolate for dipping, chopped
Instructions
- 1
Chop 8 oz dark chocolate into small pieces; place in a heatproof bowl.
- 2
Heat cream and butter together in a saucepan over medium until steaming, ~2 minutes.
- 3
Pour hot cream over chocolate. Let sit 1 minute, then whisk until smooth and glossy.
- 4
Stir in vanilla and sea salt until fully combined.
- 5
Transfer ganache to a shallow dish. Chill until firm but scoopable, ~20 minutes.
- 6
Scoop ganache into 1-inch balls using a melon baller or small spoon. Chill again, ~10 minutes.
- 7
Sift cocoa powder into a small bowl. Roll each truffle in cocoa until fully coated.
- 8
Optional: Melt 4 oz dark chocolate over a double boiler. Dip truffles halfway, place on parchment to set.
- 9
Store in an airtight container in the fridge for up to 2 weeks. Serve at cool room temperature.
Tools you’ll need
- chef's knife
- heatproof mixing bowl
- saucepan
- whisk
- shallow dish (for chilling ganache)
- melon baller or small spoon
- small bowl (for cocoa)
- fine-mesh sieve
- parchment paper
- double boiler (optional, for dipping)
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