Ingredients:

  • 8 oz (226 g) high-quality dark chocolate (70% cocoa or higher), chopped
  • ½ cup (120 ml) heavy cream
  • 2 tbsp (30 g) unsalted butter, at room temperature
  • ½ tsp vanilla extract
  • ½ cup (50 g) unsweetened cocoa powder
  • Optional: Chopped nuts (e.g., hazelnuts, pistachios) or desiccated coconut for rolling

Instructions:

  1. In a small saucepan, bring the heavy cream just to a simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes. Add the butter and vanilla extract; whisk until smooth and glossy.
  2. Allow the ganache to cool slightly at room temperature, then cover and refrigerate for 1 hour or until firm enough to scoop.
  3. Use a melon baller or small scoop to portion out the ganache. Roll quickly between your palms to form smooth balls. Place on a baking sheet lined with parchment paper.
  4. Roll each ball in cocoa powder or desired coating until well-covered. Transfer to a clean plate or gift box.
  5. Refrigerate the finished truffles for an additional 15-30 minutes to set before serving.