Chocolate Ganache Truffles

Ingredients

• 8 oz Semi‑sweet chocolate (61% cocoa) (High‑quality bar, chopped into uniform pieces)
• 4 oz Heavy cream (Full‑fat (35%+) for a glossy ganache)
• 2 tbsp Unsweetened cocoa powder (For coating the finished truffles)

Instructions

1. Chop the chocolate

   Using a serrated knife, break the 8 oz chocolate bar into small, uniform pieces. Continue chopping until the pieces are roughly the same size to ensure even melting.

   Time: PT5M

2. Heat the cream

   Measure 4 oz (½ cup) heavy cream into a small pot and heat over medium‑low until it just begins to simmer – tiny bubbles around the edges. Do not let it boil.

   Time: PT5M

   Temperature: 185°F

3. Combine cream and chocolate

   Place the chopped chocolate in a deep glass bowl. Pour the hot cream over the chocolate, give the bowl a gentle shake, and let it sit for 5‑10 minutes so the chocolate melts evenly.

   Time: PT8M

4. Whisk to a smooth ganache

   After the resting period, whisk the mixture until it becomes glossy and completely smooth with no lumps.

   Time: PT2M

5. Cool the ganache

   Transfer the ganache to a shallow dish (e.g., a pie plate) and smooth the surface. Place the dish in the refrigerator for about 30 minutes, or until the ganache is firm enough to handle.

   Time: PT30M

6. Scoop and chill

   Using an ice‑cream scoop, portion the chilled ganache onto a parchment‑lined baking sheet. Return the sheet to the refrigerator for another 10 minutes to firm the scoops.

   Time: PT10M

7. Shape and coat the truffles

   Remove the firm ganache balls from the fridge. Quickly roll each ball between your palms to form a smooth sphere, then roll it in unsweetened cocoa powder (or nuts, coconut, etc.) to coat. Place finished truffles back on the parchment sheet.

   Time: PT5M

Nutrition Facts

Calories

45

Protein

0.5 g

Carbohydrates

5 g

Fat

3 g

Fiber

0.5 g