A rich, indulgent treat you can craft at home in under an hour. These dark chocolate truffles are infused with a whisper of truffle oil and finished with a dusting of cocoa.
What You'll Need
Gather 200g of high-quality dark chocolate (70% cocoa or above), 100ml of heavy cream, 30g of unsalted butter, and a tablespoon of truffle oil — black or white both work beautifully. For coating, prepare unsweetened cocoa powder or finely chopped nuts.
Making the Ganache
Finely chop the chocolate and place it in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer — do not boil. Pour the hot cream over the chocolate and let it sit for two minutes. Stir gently from the centre outward until silky smooth. Add the butter and a few drops of truffle oil, then mix until fully incorporated.
Shaping and Finishing
Refrigerate the ganache for two hours until firm. Using a melon baller or teaspoon, scoop out small portions and roll them quickly between your palms into rough balls — imperfection is part of the charm. Roll each truffle in cocoa powder and arrange on parchment paper. Store in the fridge for up to one week, but serve at room temperature for the best flavour.