Recipes · Snacks & breakfast
Dark Chocolate Truffles
AI-written · not yet kitchen-tested
Truffles need only a few ingredients, so the chocolate and your technique matter. The cream should only be heated to just before boiling, and the chocolate must be chopped finely, or lumps remain or the ganache turns oily. Shape it only when it is thoroughly chilled.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 200 g (7.1 oz) bittersweet chocolate at least 60 % cocoa, finely chopped
- 100 ml (3.4 fl oz) heavy cream at least 30 % fat
- 20 g (0.7 oz) butter softened
- 1 pinch salt
- 30 g (1.1 oz) unsweetened cocoa powder for rolling
Method
- Chop the chocolate with a large knife into even pieces of no more than 1/4 inch (5 mm) and put it in a bowl. Take the butter out of the refrigerator about 30 minutes ahead.
- Heat the cream in a small saucepan over medium heat until bubbles rise at the edge, which is about 175 °F (80 °C). Do not let it boil. Pour the hot cream over the chocolate and let it sit for 1 minute.
- Stir with a spatula in small circles from the center outward until the ganache is smooth and glossy. If pieces of chocolate remain, hold the bowl over a pot of hot water for 20 to 30 seconds and keep stirring. Then stir in the butter and salt.
- Press plastic wrap directly onto the surface of the ganache so that no skin forms. Let it cool at room temperature for 20 minutes, then chill it in the refrigerator for at least 3 hours, until it is as firm as soft modeling clay.
- Sift the cocoa powder into a shallow dish. With a teaspoon, scoop out portions of about 1/2 oz (13 g) and roll them quickly between your palms into balls. If your hands warm up and the balls turn sticky, hold your hands under cold water briefly and dry them well.
- Roll the balls in the cocoa straight away, tap off the excess and store the truffles in a tin in the refrigerator. Take them out about 10 minutes before serving, when they are at their softest.
Tip: With chocolate of 70 % cocoa or more, use about 1½ tablespoons more cream, or the ganache turns grainy. If it still turns oily, stir in a tablespoon of warm cream with the spatula.
Tip: If you cannot scoop the ganache yet, it has not chilled long enough. Bittersweet chocolate and cocoa can contain soy lecithin or traces of nuts; check the package if you have an allergy.