Dark Chocolate Truffles
Classic dark chocolate truffles made with a dark chocolate ganache filling, rolled in cocoa powder.
Ingredients
heavy cream
225 g
vanilla extract
2.5 g
chopped dark chocolate couverture
500 g
butter
60 g
cocoa powder (for coating)
to taste
Instructions
1
Heat the cream
Heat the heavy cream and vanilla extract until just simmering.
2
Make the ganache
Pour into a bowl with the chopped chocolate, stir until the chocolate is fully melted and well combined. Cool until lukewarm to the touch.
3
Add the butter
Stir in the butter until it melts and is fully incorporated.
4
Rest and pipe
Let the mixture rest until it starts to thicken, then transfer it to a piping bag fitted with a medium round tip.
5
Pipe and chill
Pipe small mounds about 2 tsp (10 mL) in size onto parchment paper. Chill until set.
6
Roll and coat
Roll each ganache mound into a ball in the palm of your hand, then toss in a bowl of cocoa powder to coat.
7
Finish
Remove the truffles from the cocoa powder, place in a sieve, and shake off any excess powder.
