Dark Chocolate Cream Truffles
Dense, fudgy no-bake truffles made from dark chocolate, cream and butter, rolled in cocoa powder with a pinch of salt. A rich two-bite treat you make on the stovetop and chill until firm.
- Total
- 140 min
- Prep 15 · Cook 5 · Rest 120
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Simmering
- Sweet
- Stovetop
Instructions
-
Chop the 60 g dark chocolate into small, even pieces and put them in a heatproof bowl with the 10 g butter.
~4 min
Small, even pieces melt uniformly, preventing large chunks from leaving grainy specks in the finished ganache.
Chop the dark chocolate finely and evenly so it melts fully in the hot cream; large chunks leave grainy specks in the finished truffles.
-
Warm the 60 ml cream in a small saucepan over low heat until it just steams and tiny bubbles ring the edge. Do not let it boil.
~3 min
Gentle heat keeps the cream below boiling, since boiling can split the emulsion and make the ganache greasy.
Simmering Heat the cream until it just steams with tiny bubbles at the edge; boiling it will split the chocolate and make the truffles grainy.
-
Pour the hot cream over the dark chocolate and butter. Let it stand for 1 minute, then stir with a spatula until completely smooth and glossy. Stir in the pinch of salt.
~1 min
The brief rest lets the hot cream melt the chocolate gradually, so stirring yields a smooth, glossy emulsion instead of a grainy one.
Emulsifying Stir gently from the center outward until the ganache turns glossy and uniform; if it looks greasy or separated, it got too hot or was stirred too aggressively.
-
Chill the bowl in the fridge until the mixture is firm enough to scoop, about 2 hours.
~120 min
Chilling firms the ganache so it can be scooped and rolled without collapsing or sticking to your palms.
-
Scoop teaspoon-sized portions and roll them between your palms into balls, about 2 cm across. Work quickly so the chocolate does not soften.
~5 min
If the chilled mixture crumbles when you scoop it, let it sit at room temperature for 2 to 3 minutes, then roll; if it feels greasy, chill it 10 minutes more.
-
Put the 2 tbsp cocoa powder on a small plate and roll each truffle in it to coat. Serve at room temperature.
~3 min