Dark Chocolate Truffles Cocoa (Printable)

Silky dark chocolate confections delicately coated with cocoa for a rich, smooth finish.

# What You'll 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 Steps:

01 - Place the chopped dark 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 chopped chocolate, let stand for 1 minute, then gently stir until smooth and fully melted.
04 - Add the unsalted butter to the chocolate mixture and stir until glossy and well combined.
05 - Cover and refrigerate for 1 to 2 hours until firm but scoopable.
06 - Using a teaspoon or melon baller, quickly scoop and roll portions of the chilled mixture into small balls between your palms to prevent melting.
07 - Roll each truffle lightly in cocoa powder placed in a shallow dish to coat evenly.
08 - Arrange truffles on parchment-lined tray and refrigerate for at least 30 minutes before serving.

# Expert Pointers:

01 -
  • They look impossibly fancy but honestly require just three ingredients and minimal skill.
  • Your kitchen will smell like a French chocolate shop, and your friends will think you spent hours on them.
  • Homemade truffles taste exponentially better than store-bought and cost a fraction of the price.
02 -
  • The cream must be hot but the chocolate must start at room temperature—if you add hot cream to cold chocolate, you'll get grainy texture instead of that silky ganache we're chasing.
  • Don't skip the middle chilling time; I learned this the hard way when I tried to roll truffles straight after mixing butter in, and they turned into a melted mess that stuck to everything.
03 -
  • Use a kitchen thermometer to check that cream is 160-170°F; this ensures the chocolate melts perfectly without overheating, which would make it grainy or dull.
  • If your cocoa powder keeps falling off, your truffles might be too warm—chill them longer and work faster, or dust them again right before serving for a fresh, dark finish.

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