Dark Chocolate: 250g (high quality, finely chopped)


Heavy Cream: 150ml (heavy whipping cream works best)


Unsalted Butter: 2 tablespoons (at room temperature)


Vanilla Extract: 1 teaspoon


Salt: A tiny pinch to enhance the flavor


Cocoa Powder: For coating (you can also use crushed nuts or sprinkles)

Prep the Chocolate: Place the finely chopped chocolate into a heat-proof glass bowl.


Heat the Cream: In a small saucepan, heat the heavy cream and butter over medium heat. Bring it to a gentle simmer (do not let it come to a rolling boil).


Combine: Pour the hot cream over the chopped chocolate. Let it sit untouched for about 5 minutes to allow the chocolate to melt.


Emulsify: Gently stir the mixture starting from the center until it becomes smooth, glossy, and completely combined. This mixture is called ganache.


Add Flavor: Stir in the vanilla extract and the pinch of salt.


Chill: Cover the bowl and refrigerate for at least 2–3 hours, or until the mixture is firm enough to scoop.


Shape: Use a spoon or a small melon baller to scoop out bite-sized portions. Roll them quickly between your palms to form smooth balls.


The Final Touch: Roll each truffle in cocoa powder until fully coated. Store them in the fridge until you're ready to serve.