CakeChristmas
CakeChristmas
Small square cake squares and chocolate truffle stockings, all powdered faces of matte cocoa, a cut cake squares shows a dense ganache; no spherical truffle.
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Chic & Elegant / Fruit & confectionery

Cocoa-Dusted Ganache Truffle Squares

A recipe by CakeChristmas / Updated on 30 October 2026.

The ganache takes in a small frame and then cuts into low cake squares. The cocoa covers their flat faces and shows a melting cut.

Frame of 18 x 12 cm; 24 pavers of 3 x 3 cm, height 1.5 to 2 cm / The ganache takes in a small frame and then cuts into low pavers. The cocoa covers their flat faces and shows a melting cut.

12Indicative portions
25 minPreparation
5 minBaking
4 hRest & Cooling
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The ganache takes in a small frame and then cuts into low cake squares. The cocoa covers their flat faces and shows a melting cut.

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Original quantity: 12 servings.

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Preparation

  1. Chop the chocolate. Pour the crème simmering on top three times, mixing in the center to obtain a smooth emulsion.
  2. When the ganache is lukewarm, add the butter in small pieces. Cast in the frame of 18 x 12 cm placed on baking paper. Smooth, cover and refrigerate for 4 hours.
  3. Remove the frame. Cut into six 3 cm strips in length and four in width to obtain 24 pavers. Wipe the blade between the cuts.
  4. Gently roll the faces in the cocoa and shake the excess in a colander. Keep the edges naturally irregular; do not roll into balls.
  5. Refrigerate flat in a box and let cool for 10 minutes before serving. Present a cut bite to show the ganache.

Preserve and Serve

5 days in the refrigerator in a closed box.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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