Ingredients
Scale
- 8 ounces high-quality semi-sweet or dark chocolate (at least 60% cacao), finely chopped
- 1/2 cup heavy whipping cream
- 1/4 cup unsweetened cocoa powder (for coating)
Instructions
- Step 1: Chop the Chocolate. Place your chocolate blocks on a cutting board and use a sharp serrated knife to chop them into very small, uniform pieces. The smaller the bits, the faster and more evenly they will melt. Place the chopped chocolate into a medium-sized heat-proof glass or metal bowl. Ensure the bowl is completely dry, as even a drop of water can cause the chocolate to seize and become grainy.
- Step 2: Heat the Cream. Pour the heavy whipping cream into a small saucepan over medium heat. Watch the cream closely; you want it to reach a gentle simmer, not a rolling boil. As soon as you see small bubbles forming around the edges and steam rising from the surface, remove the pan from the heat immediately. Overheating the cream can burn the chocolate or cause the fat to separate.
- Step 3: Create the Ganache. Pour the hot cream directly over the chopped chocolate in the bowl. Let it sit undisturbed for about 5 minutes. This allows the heat from the cream to gently melt the chocolate from the inside out. After 5 minutes, use a spatula or whisk to gently stir the mixture starting from the center and working your way out. Continue stirring until the mixture is glossy, smooth, and completely combined.
- Step 4: Chill the Mixture. Allow the chocolate ganache to cool to room temperature on your counter. Once cooled, cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the chocolate to prevent a skin from forming. Place the bowl in the refrigerator for at least 2 hours, or until the mixture is firm enough to scoop and hold its shape.
- Step 5: Scoop, Roll, and Coat. Place the cocoa powder in a small shallow bowl. Use a small cookie scoop or a tablespoon to portion out bite-sized rounds of the chilled ganache. Quickly roll each portion between your palms to form a smooth ball. Drop the ball into the cocoa powder and roll it around until it is fully coated. Place the finished truffles on a parchment-lined tray and store them in the fridge until you are ready to gift or serve them.
- Cook Time: 20 minutes