Ingredients:

  • 8 oz (225 g) high-quality dark chocolate (70% cocoa), chopped
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon unsalted butter
  • ¾ cup (90 g) cocoa powder
  • ½ cup (70 g) finely chopped hazelnuts (toasted preferred)
  • Sea salt (for sprinkling)

Instructions:

  1. In a saucepan, heat the heavy cream over medium heat until just simmering.
  2. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2-3 minutes to melt.
  3. Whisk until completely smooth, then stir in the butter until fully incorporated.
  4. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until firm.
  5. Once chilled, scoop out portions of ganache (about a tablespoon each) and roll into balls using your hands.
  6. Roll the truffles in cocoa powder, chopped hazelnuts, or a combination of both.
  7. Place on a parchment-lined baking sheet.
  8. Sprinkle lightly with sea salt before the coating sets. Chill again briefly if necessary before serving.