Chocolate Truffles Cocoa Powder (Printable)

Smooth chocolate spheres coated in cocoa powder, offering rich and indulgent flavor and texture.

# What You 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, at room temperature
04 - 1 tsp pure vanilla extract (optional)

→ Coating

05 - 1.5 oz unsweetened cocoa powder

# How To Make It:

01 - Place the chopped chocolate in a heatproof bowl.
02 - In a small saucepan, heat the cream over medium heat until it just begins to simmer. Do not boil.
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 (if using), stirring until completely incorporated and 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 best texture.

# Expert Tips:

01 -
  • These come together with just five ingredients and zero fancy equipment
  • The texture is somewhere between fudge and velvet, exactly what chocolate dreams are made of
  • They keep for weeks in the fridge, making them perfect for unexpected guests or late night cravings
02 -
  • If your ganache separates or looks grainy, whisk in a teaspoon of warm cream one drop at a time until it smooths out
  • Cold truffles are easier to roll, so work in batches and return the bowl to the fridge if the ganache starts getting too soft
03 -
  • Wear food safe gloves while rolling to keep the chocolate from melting against your warm skin and ending up everywhere
  • If the cocoa powder clumps, whisk it through a fine mesh sieve before rolling the truffles

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