Chocolate Truffles Cocoa Powder (Print)

Rich chocolate bites coated with cocoa powder deliver a smooth, indulgent experience.

# Ingredient List:

01 - 7 ounces high-quality dark chocolate (60–70% cocoa), finely chopped

02 - 1/2 cup heavy cream

03 - 2 tablespoons unsalted butter, softened

04 - 1 teaspoon pure vanilla extract

05 - 1 ounce unsweetened cocoa powder

01 - Place chopped chocolate in a heatproof mixing bowl and set aside.

02 - Pour heavy cream into a small saucepan and heat over medium heat until it just begins to simmer. Do not boil.

03 - Pour hot cream over chocolate and let sit for 2 minutes. Gently whisk until chocolate is completely melted and mixture is smooth.

04 - Add softened butter and vanilla extract. Stir until mixture becomes silky and glossy.

05 - Cover bowl with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.

06 - Using a teaspoon or small melon baller, scoop portions of ganache and quickly roll between palms to form balls about 1 inch in diameter.

07 - Place cocoa powder in shallow bowl. Roll each truffle in powder until evenly coated.

08 - Store in airtight container in refrigerator up to 1 week. Bring to room temperature before serving.

01 -

These truffles come together with just five ingredients and zero fancy equipment
The texture is impossibly smooth, like something from a Parisian chocolatier
They keep beautifully for days, making them perfect for thoughtful homemade gifts

02 -

If your ganache separates or looks grainy, whisk in a teaspoon of cold cream one drop at a time to bring it back together
Chocolate seizes when even a drop of water gets into it, so make absolutely sure all your utensils are completely dry

03 -

Chill your hands under cold water between rolling truffles to prevent the chocolate from melting and sticking
Use a melon baller or small cookie scoop for uniform truffles that look professionally made