A lush, enormous flavor packed into an unassuming little sphere. Yield depends on how big or small you make them, but 18 is a reasonable guess.

Times are listed as Prep, Active, and Wait, because much of this is waiting for something to cool down, during which you can safely do something else.


Yield: 18
Prep time: 5 min
Active time: 30 min
Wait time: 2:15 hrs


8 oz. semisweet chocolate, roughly chopped
1/2 c. heavy cream
1/4 c. cocoa powder


Bring cream to a boil over medium heat. Place chocolate in a stainless steel bowl.

Pour boiling cream over chocolate. Let stand for 5 min.

Whisk smooth. Let stand at room temperature for 1 hour.

Refrigerate for 15 min, stirring every 5 min.

Line a baking sheet with waxed or parchment paper. Portion the mixture into about 18 little mounds (at around 2 t. each). Refrigerate until mostly solid.

Roll each portion in your palms, using a quick circular motion and just enough pressure to form it into a ball. Roll in cocoa powder until thoroughly covered.


Wipe your hands clean frequently while rolling the truffles. Some recommend dusting your palms with cocoa powder to reduce sticking, but if your hands are anything like mine, the best solution is to periodically clean them, then thoroughly chill in cold water and completely dry. This puts off the melting for rather longer.

The truffles may be refrigerated, but bring to room temperature (about 20 min.) before serving. If they’ve absorbed their cocoa powder in the mean time, roll them in more.

You can also roll the truffles in any number of other coatings: shredded chocolate, shredded coconut, ground or chopped nuts, etc.

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