Bittersweet Chocolate Truffles with Cocoa Powder

Introduction

These truffles use 8 oz of bittersweet chocolate and double cream to make a simple ganache that chills for 35 minutes before you roll it. You get small, dense chocolate bites with a cocoa-and-icing-sugar coating that works well for make-ahead desserts, edible gifts, or a small dessert tray.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 18 truffles

Ingredients

• 8 oz (227 g) bittersweet/plain chocolate, chopped into small pieces
• 6 imperial tablespoons (7.2 US tablespoons / 108 ml) double cream (48% fat)
• Cocoa powder
• Icing sugar

Instructions

1. Put the chocolate in a bowl and set over (a double boiler).
2. Heat until melted and smooth, stirring occasionally.
3. Remove from the pot of hot water.
4. Add the cream and stir well. Leave to cool.
5. Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.
6. Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.
7. Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.
8. Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.
9. Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.
10. Cover and refrigerate. Remove 15 minutes before serving.

Variations

• Replace the bittersweet/plain chocolate with semisweet chocolate for a sweeter truffle and a slightly softer center.
• Roll the finished truffles in only cocoa powder instead of the cocoa powder/icing sugar mix if you want a more bitter, drier coating.
• Add 1/2 teaspoon espresso powder to the cream before stirring it into the melted chocolate to deepen the chocolate flavor without making the truffles taste like coffee.
• Swap the cocoa powder/icing sugar coating for finely chopped toasted nuts or unsweetened shredded coconut to change the outside from powdery to crunchy or chewy.

Tips for Success

• Keep the bowl over gentle heat in the double boiler and make sure it does not touch the water, or the chocolate can overheat and turn grainy.
• Stir until the chocolate is fully smooth before adding the cream so the ganache sets evenly.
• Chill only until the mixture is just firm enough to hold its shape; if it gets too hard, let it sit at room temperature for a few minutes before shaping.
• Sift the cocoa powder and icing sugar well so the truffles get an even coating without lumps.
• If the mixture starts softening while you shape heaped teaspoonfuls, put it back in the refrigerator for 5 to 10 minutes.

Storage and Reheating

Store the truffles in an airtight container in the refrigerator, with parchment between layers if you stack them. They keep well for up to 1 week.

For longer storage, freeze them in a freezer-safe airtight container for up to 2 months. Thaw overnight in the refrigerator.

Do not reheat them. For the right texture, take refrigerated truffles out 15 minutes before serving.

FAQ

Do I need a double boiler for this recipe?

No. You can set a heatproof bowl over a pot of barely simmering water, as long as the bottom of the bowl does not touch the water.

Why is the mixture still too soft after 35 minutes?

It usually means the ganache is still too warm or your kitchen is warm. Chill it in 10-minute increments until a heaped teaspoonful holds its shape.

Can I use milk chocolate instead of bittersweet/plain chocolate?

Yes, but the truffles will be sweeter and softer. Plan on a longer chilling time before shaping.

Can I make these dairy-free?

You can try a high-fat dairy-free whipping cream in place of the double cream, but the ganache may set softer and need extra chilling before you roll it.