Rich Dark Chocolate Truffles (Printable)

Smooth dark chocolate ganache rolled in cocoa, creating an indulgent velvety treat.

# What You'll Need:

→ Ganache

01 - 7 oz high-quality dark chocolate (70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 2 tbsp unsalted butter, softened
04 - 1/2 tsp vanilla extract

→ Coating

05 - 3 tbsp unsweetened cocoa powder
06 - Optional: finely chopped toasted nuts, shredded coconut, or melted chocolate for coating

# How-to Steps:

01 - Place the finely chopped dark chocolate into a heatproof bowl.
02 - Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer, then immediately remove from heat.
03 - Pour the hot cream over the chocolate and allow it to sit undisturbed for 2 minutes before gently stirring until smooth and glossy.
04 - Add softened butter and vanilla extract to the mixture, stirring until fully integrated.
05 - Cover and refrigerate the ganache for 1 to 2 hours until firm yet scoopable.
06 - Using a teaspoon or melon baller, scoop portions of ganache and roll into smooth balls between your palms.
07 - Roll each truffle in cocoa powder or your preferred coating such as toasted nuts or shredded coconut.
08 - Place coated truffles on a parchment-lined tray and refrigerate at least 30 minutes before serving.

# Expert Pointers:

01 -
  • These truffles feel like a secret indulgence you want to share just with close friends
  • The richness and smooth texture make every bite melt perfectly in your mouth
02 -
  • If your ganache isn’t glossy or smooth, it usually means the cream was too hot or the chocolate quality was off
  • Discovering that chilling time is key changed everything - patience here rewards with perfect scoopable texture
03 -
  • Always finely chop your chocolate to ensure it melts evenly and smoothly
  • The secret to shiny ganache is pouring the hot cream slowly and stirring gently without rushing

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