Cocoa dusted truffles

Homemade cocoa-dusted truffles are a delicious and decadent treat perfect for any occasion. They are made with simple ingredients that are easy to find and can be customized to your taste.

Why you will LOVE this recipe

The rich chocolate ganache is the perfect balance of sweet and bitter.

Cocoa-dusted truffles are easy to make, even if you don't have a lot of baking experience, so it is the perfect beginner recipe!

They are incredibly versatile. You can customize them to your taste.

You can vary endlessly with chocolate truffles. I chose to make chocolate salted caramel truffles, but hazelnuts, coconut, or a bit of rum are also amazing options!

You can use store-bought caramel sauce to make your life a little easier, but making caramel is really not that difficult. You have to be very careful when you make the caramel. The sugar gets very hot and can cause ugly burns!

These chocolate truffles are delicious and decadent, so they are perfect for any special occasion.

What are chocolate truffles?

Chocolate truffles are a type of confectionery made with a ganache center, rolled into a little ball, and coated with cocoa powder, coconut, or chopped nuts.

Today, there are many different types of chocolate truffles available. They can be made with different types of chocolate, such as dark chocolate, milk chocolate, and white chocolate, or rolled into cocoa powder like these cocoa dusted truffles!

Why do we call them chocolate truffles?

Chocolate truffles are called truffles because of their resemblance to the edible fungus of the same name. Both truffles and chocolate truffles are small, round, and have a smooth, earthy flavor.

Ingredients

Heavy cream - heavy cream gives the ganache an amazing, rich, smooth texture. For the best results, use a cream with at least 35% fat.

Cocoa powder - make sure to use unsweetened cocoa powder for this recipe. I always use Dutch-processed cocoa powder.

Butter - To make the caramel sauce extra creamy, you add butter. Make sure to use unsalted butter or omit adding more salt to the sauce.

Sugar - granulated sugar is perfect for making the caramel sauce. For an extra deep flavor, you can use brown sugar, but it will be harder to see if your caramel sauce is ready.

Chocolate - use the best chocolate you can afford because it will make a difference in this recipe. I like to use Callebaut Belgian dark chocolate when I make cocoa dusted truffles.

Instructions

Cocoa dusted truffles are made by melting chocolate and heavy cream together and adding vanilla extract and salt.

The ganache is then allowed to cool and harden in the refrigerator. Once the ganache is firm, it can be rolled into balls and coated in cocoa powder.

The smooth, cocoa-dusted shell gives the truffles a luxurious finish. It is important to use a fine-mesh sieve to dust the truffles with cocoa powder so that the finish is smooth and even.

The cocoa powder also helps to absorb any moisture from the ganache, which helps to keep the truffles from becoming too soft.

My tips for the best cocoa dusted truffles

Use high-quality chocolate. The better the chocolate, the better the truffles will taste.

Don't overcook the ganache. If the ganache gets too hot, it will become grainy.

Let the ganache cool completely before rolling it into balls. This will help the truffles keep their shape.

Use a fine-mesh sieve to dust the truffles with cocoa powder for a smooth finish.

Be creative with your toppings. You can roll the truffles in crushed nuts, sprinkles, or dried fruit for a fun garnish.

Variations

Add different flavors to the ganache, such as espresso powder, peppermint extract, or orange zest.

Dip the truffles in melted white chocolate or milk chocolate for a different look.

Roll the truffles in crushed nuts, sprinkles, or dried fruit for a fun garnish.

Equipment

To make these cocoa-dusted chocolate truffles, you will need a heavy-bottomed saucepan, a mixing bowl, a small bowl for the cocoa powder, a kitchen scale or measuring cups, a small ice scoop, and a wooden spoon.

Storage

Store homemade cocoa-dusted truffles in the fridge to keep their texture for up to a week.

The ganache will dry out over time, so enjoy them within the first few days for the best flavor and texture.

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