Dark Chocolate Truffles

Julie Herrington


  • 8 oz quality dark chocolate
  • 1 1/4 cups heavy cream
  • 3 tbsp butter
  • pinch salt
  • High Quality cocoa powder


  • Melt chocolate and butter in a microwave safe bowl. *
  • Bring the cream to a light simmer in a small saucepan.
  • In 3 stages, pour the hot cream over the chocolate, and using a spatula, mix the cream into the chocolate. You are looking for a smooth shiny consistency. **
  • Stir in a pinch of salt.
  • Cover the chocolate/cream mixture with plastic wrap, directly touch the plastic wrap to the chocolate mixture, so as to not form a skin on top.
  • Store in the refrigerator until completely cool and solidified.
  • Pour a small amount of cocoa powder into a bowl.
  • Once solidified, using a cookie scoop or spoon, scoop approximately a tablespoon of chocolate and roll into the cocoa powder, until the truffle is completely covered.
  • Leave in the refrigerator until ready to enjoy!


*Chocolate can burn easily so when microwaving, you'll want to do it in no more than 30 second increments. The chocolate should be about 50% melted (it's okay to still have unmelted chocolate pieces).
**If your mixture looks grainy after you've added all the cream, either your chocolate or your cream was too hot, causing the mixture to break.