Chocolate Truffle Cocoa (Printable version)

Velvety dark chocolate truffles coated in cocoa powder for a smooth, indulgent finish.

# 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 tbsp unsalted butter, room temperature
04 - 1 tsp pure vanilla extract

→ Coating

05 - 1/3 cup unsweetened cocoa powder

# How to Prepare:

01 - Place the chopped chocolate in a heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until just simmering without boiling.
03 - Pour the hot cream over the chocolate and allow it to sit for 2 minutes to soften.
04 - Add the butter and vanilla extract, then gently stir with a spatula until the mixture is smooth and glossy.
05 - Cover the bowl with plastic wrap and refrigerate for 2 hours until firm enough to handle.
06 - Sift the cocoa powder into a shallow dish.
07 - Using a melon baller or teaspoon, scoop the ganache and quickly roll between hands to form 1-inch diameter balls.
08 - Roll each ganache ball in the cocoa powder until fully coated.
09 - Place coated truffles on parchment paper-lined tray and refrigerate at least 15 minutes before serving.

# Expert advice:

01 -
  • They taste like you spent hours in a professional kitchen, but they're genuinely easy enough to make on a weeknight.
  • The cocoa dust coating hides any imperfections and makes them feel genuinely fancy—perfect for gifts or sneaking one when no one's looking.
  • Just four ingredients in the ganache means there's nowhere to hide, so quality chocolate really gets to shine.
02 -
  • Don't let the cream boil—it changes the structure of the ganache and can make it split or grainy, and you'll have to start over.
  • If your ganache separates or looks broken, warm it slightly and whisk in a tiny splash of cream until it comes back together.
  • Cold hands make rolling harder, so warm yours under running water if you're struggling—it genuinely makes the difference.
03 -
  • Invest in good chocolate—it's the star of the show, and cheap chocolate tastes cheap, no matter how perfect your technique is.
  • If your hands are naturally warm, run them under cold water before rolling each batch of truffles; cool hands make this step so much smoother.

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