Chocolate Truffles Cocoa Powder (Printable)

Rich, melt-in-mouth chocolate treats rolled in cocoa powder, ideal for sharing or savoring.

# What You Need:

→ Chocolate Ganache

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

→ Coating

05 - 1/3 cup unsweetened cocoa powder

# How-To:

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.
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 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 Advice:

01 -
  • These come together with just five ingredients but taste like you spent days perfecting them
  • The process is deeply satisfying and almost meditative, perfect for rainy afternoons
  • They keep for weeks in the fridge, making them ideal for unexpected guests or last-minute gifts
02 -
  • The chocolate must be finely chopped before you pour the cream over it, or you'll end up with stubborn lumps that refuse to melt
  • Room temperature ingredients are non-negotiable—cold cream causes the chocolate to seize, and I've had to start over twice learning this lesson
03 -
  • Use a cookie scoop instead of a teaspoon for perfectly uniform truffles that look professionally made
  • Sift your cocoa powder through a fine-mesh strainer to avoid those frustrating lumps that ruin the smooth coating

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