Chocolate Ganache Truffles

Ingredients

• 200 g 70% cocoa dark chocolate (cut into pieces)
• 100 ml Heavy cream (bring to a boil)
• 30 g Unsalted butter (cold, cut into cubes)
• 50 g Unsweetened cocoa powder (for coating the truffles)

Instructions

1. Melt the chocolate

   Pour the 200 g of dark chocolate into the heat‑proof bowl. Heat in the microwave on low power for 30 s, remove, stir. Repeat until the chocolate is completely melted and smooth.

   Time: PT3M

2. Bring the cream to a boil

   Pour 100 ml of heavy cream into the small saucepan and heat over medium heat until it boils (about 100 °C).

   Time: PT2M

   Temperature: 100°C

3. Emulsify the ganache

   Pour the hot cream over the melted chocolate, then stir vigorously with the spatula until you obtain a glossy, smooth texture.

   Time: PT1M

4. Incorporate the butter

   Add the cold butter cubes to the warm ganache and mix vigorously until fully incorporated.

   Time: PT1M

5. Set the ganache

   Pour the ganache into the 24 × 12 cm frame, tap the mold against the work surface to release air bubbles, then cover with plastic wrap.

   Time: PT1M

6. Cool

   Place the frame in the refrigerator for 1 hour so the ganache firms up.

   Time: PT0M

7. Shape the truffles

   Remove the wrap, unmold the ganache, cut it into regular cubes, then roll each cube between your hands to form balls.

   Time: PT5M

8. Coat with cocoa

   Put the unsweetened cocoa powder in a bowl, drop the truffles in and roll until they are fully covered. Lightly shake to remove excess.

   Time: PT2M

Nutrition Facts

Calories

55

Protein

0.6 g

Carbohydrates

5 g

Fat

4 g

Fiber

1 g