Easy 3 Ingredient Dark Chocolate Truffles
An easy recipe for creamy, dark chocolate truffles, made from just three simple ingredients.
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Equipment
- Small Cookie Scoop with Release Lever
Ingredients
Truffles
- 8 oz good quality dark chocolate, between 55-60% cacao
- 8 oz heavy whipping cream
- ¼ cup unsweetened Dutch-processed cocoa powder
Instructions
- Roughly chop the chocolate and scrape it into a bowl.
- Pour the cream into a saucepan. Over medium low heat, warm the cream just until hot and beginning to simmer around the edges. Remove from the heat.
- Pour the hot cream over the chopped chocolate. Let it sit for 3 minutes, then stir until it smooths out into a creamy ganache.
- Let the ganache cool at room temperature for 1 hour, then cover and refrigerate until firm enough to scoop into balls, at least 2 hours, or overnight.
- Use a small cookie scoop with a release lever (about 1 tablespoon) to scoop the ganache into 2 dozen balls. Freeze the scooped balls for 10 minutes, then roll them smooth between your hands.
- Place the cocoa powder in a bowl, and roll the chilled ganache in the cocoa powder.
- Place your finished truffles in an airtight container and store them in the refrigerator for up to 2 weeks, or in the freezer for up to 3-6 months.
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