Dark Chocolate Truffles
Classic truffles made with a dark chocolate ganache filling, rolled into balls and coated with cocoa powder.
Story
These classic dark chocolate truffles are crafted with a silky dark chocolate ganache center, hand-rolled into perfectly round bites, and finished with a dusting of rich cocoa powder. The result is an indulgent, melt-in-your-mouth treat that captures the timeless elegance of traditional French confectionery in every bite.
Ingredients
heavy cream
225 g
vanilla extract
2.5 g
dark chocolate couverture (chopped)
500 g
butter
60 g
cocoa powder (for coating)
as needed
Instructions
1
Heat the cream
Heat the heavy cream and vanilla extract until it just begins to simmer.
2
Make the ganache
Pour into a bowl containing the chopped chocolate and stir until the chocolate is completely melted and the mixture is smooth. Cool until lukewarm to the touch.
3
Add the butter
Stir in the butter until melted and fully incorporated.
4
Rest and prepare piping bag
Let the mixture stand until it begins to thicken, then transfer to a piping bag fitted with a medium round piping tip.
5
Pipe and chill
Pipe small mounds of about 2 teaspoons (10 mL) onto parchment paper. Refrigerate until set.
6
Roll into balls and coat
Roll each piece of ganache into a round ball between your palms, then drop into a bowl of cocoa powder and toss to coat.
7
Finish
Remove the truffles from the cocoa powder and place in a fine-mesh sieve to shake off any excess powder.
