Chocolate Truffles Cocoa Powder (Printer-friendly)

Smooth chocolate ganache balls coated in cocoa powder for a rich, melt-in-your-mouth delight.

# What You’ll Need:

→ Chocolate Ganache

01 - 7 ounces high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 1/2 cup heavy cream
03 - 1 ounce unsalted butter, at room temperature
04 - 1 teaspoon pure vanilla extract

→ Coating

05 - 1.5 ounces unsweetened cocoa powder

# How-To Guide:

01 - Place the chopped chocolate in a heatproof bowl set aside while heating the cream.
02 - In a small saucepan, heat the cream over medium heat until it just begins to simmer. Do not boil the cream.
03 - Pour the hot cream over the chocolate. Let it sit for 2 minutes, then gently stir until the chocolate is fully melted and smooth.
04 - Add the butter and vanilla extract, stirring until completely incorporated and the mixture appears glossy.
05 - Allow the ganache to cool to room temperature, then cover and refrigerate for at least 2 hours, or until firm enough to scoop.
06 - Line a baking sheet with parchment paper. Using a teaspoon or melon baller, scoop out small portions of ganache and roll into balls with your hands.
07 - Place the cocoa powder in a shallow dish. Roll each truffle in cocoa powder to coat evenly.
08 - Store the truffles in an airtight container in the refrigerator. Bring to room temperature before serving for optimal texture.

# Expert Advice:

01 -
  • These come together with just five ingredients and zero fancy techniques, but they taste like something from a Parisian chocolatier
  • The texture is absolutely incredible—creamy centers that melt the second they hit your tongue, balanced by that soft dusting of pure chocolate intensity
02 -
  • Warm hands will melt the ganache quickly—keep a bowl of ice water nearby to dip your hands in between rolling truffles
  • If the ganache becomes too soft to work with, return it to the refrigerator for 15–20 minutes before continuing
03 -
  • Use a kitchen scale to measure your chocolate by weight—volume measurements can be inconsistent and affect the ganache texture
  • The truffle mixture benefits from an overnight rest in the refrigerator, which develops the flavor and makes rolling easier

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