CakeChristmas
CakeChristmas
Selection of slightly irregular round truffles, dark brown cocoa powdery, a cut truffle revealing a dense and smooth black ganache.
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Retro & Traditional / Fruit & confectionery

Dark Chocolate Truffles Rolled in Cocoa

A recipe by CakeChristmas / Updated on 30 October 2026.

Truffles roll quickly by hand, in irregular balls. The matte cocoa contrasts with a dense and smooth ganache when cut.

24 truffles of about 18 g before coating; 12 servings / Truffles roll quickly by hand, in irregular balls. The matte cocoa contrasts with a dense and smooth ganache when cut.

12Indicative portions
25 minPreparation
5 minBaking
3 hRest & Cooling
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Truffles roll quickly by hand, in irregular balls. The matte cocoa contrasts with a dense and smooth ganache when cut.

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Original quantity: 12 servings.

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Preparation

  1. Pour the simmering cream three times over the chopped chocolate. Mix in the center to obtain a smooth emulsion.
  2. When the ganache is lukewarm, add the butter. Pour into shallow dish, cover and refrigerate for 3 hours.
  3. Divide into 24 servings close to 18 g. Roll quickly with fresh hands; keep a slightly irregular shape rather than a perfect sphere.
  4. Roll the truffles in the cocoa, then pat them to remove the surplus. The remaining cocoa is not added to the ganache.
  5. Keep in the refrigerator and go out 10 minutes before serving. A truffle can be cut in half to show the center.

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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