Hey sweet tooth lovers!
Are you in the mood for something decadent? I’ve got a treat that will hit the spot!
Today, I’m diving into the world of chocolate truffles dusted with cocoa powder.
These little bites of joy are rich, creamy, and oh-so-satisfying. Plus, they’re super easy to whip up!
Get ready to impress yourself (and anyone you share them with)! Let’s roll! 🍫✨
Ingredient Substitutions
For the dark chocolate, milk chocolate or white chocolate can be used for a sweeter, less intense flavor. Alternatively, carob chips offer a caffeine-free option with a similar texture. Adjust sweetness levels accordingly if using these substitutes. Heavy cream can be replaced with full-fat coconut milk for a dairy-free version, maintaining the rich, creamy texture. Use the same amount of coconut milk as cream. For the cocoa powder coating, finely ground nuts like almonds or hazelnuts can provide a different flavor profile and added texture. Powdered sugar or matcha green tea powder are also options for coating, offering varying levels of sweetness or bitterness. When using alternative coatings, adjust the quantity to achieve desired coverage.
| Preparation Time | 15-30 minutes |
| Cooking Time | 15-30 minutes |
| Total Time | 2-8 hours |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 16-20 g
- Fat: 160-180 g
- Carbohydrates: 100-120 g
Ingredients
- 8 ounces high-quality dark chocolate (55-60% cacao)
- 8 ounces heavy cream
- 1/4 cup cocoa powder, unsweetened and dutch-processed
Step 1: Prepare the Chocolate and Cream
Begin by roughly chopping the chocolate and scraping it into a medium-sized bowl.
Set this aside.
Pour the cream into a saucepan and place it over medium-low heat.
Warm the cream gently until it’s hot and begins to simmer around the edges, making sure not to let it boil.
Once ready, remove the saucepan from the heat.
Step 2: Make the Ganache
Carefully pour the hot cream over the chopped chocolate in the bowl.
Let it sit undisturbed for 3 minutes to allow the chocolate to start melting.
After waiting, stir the mixture until it becomes smooth and transforms into a creamy ganache.
Step 3: Cool and Firm the Ganache
Allow the ganache to cool at room temperature for about 1 hour.
Once it has cooled, cover the bowl and refrigerate the ganache until it’s firm enough to scoop, which should take at least 2 hours or you can leave it overnight for convenience.
Step 4: Shape the Truffles
Using a small cookie scoop with a release lever (about 1 tablespoon in size), scoop out the ganache into approximately 2 dozen balls.
Place the scooped balls onto a tray and freeze them for 10 minutes.
After chilling, roll each ball between your hands to smooth out the shape.
Step 5: Coat with Cocoa Powder
Pour some cocoa powder into a bowl.
Roll each truffle ball into the cocoa powder until evenly coated.
This will give the truffles a finished, classic appearance and add a touch of bitterness to balance the sweet interior.
Step 6: Store the Truffles
Place the finished truffles in an airtight container to maintain freshness.
They can be stored in the refrigerator for up to 2 weeks.
If you’d like to keep them longer, store them in the freezer for up to 3-6 months.
