from our cocoa kitchen · SURFSTR
Cocoa-Dusted Dark Chocolate Truffles
Silky dark-chocolate ganache gets a deep cocoa finish. A short ingredient list and a slow chill make these small, giftable truffles approachable for home cooks. Estimated values, not laboratory measurements. Per-100-g values use an estimated finished batch weight of 503 g (24 truffles at about 21 g each).
- Active preparation
- 20 min
- Cooking / baking
- 5 min
- Resting / chilling
- 123 min
- Total time
- 148 min
24 truffles, about 21 g each
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Prepare the chocolate
Finely chop the chocolate and place it in a dry, heatproof bowl. Sift 12 g cocoa into a small bowl.
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Make a smooth cocoa paste
Whisk the sifted cocoa with about 30 g of the measured cream to make a smooth paste. Heat the remaining 150 g cream with the salt in a small saucepan until steaming with small bubbles at the edge; do not boil vigorously. Whisk in the cocoa paste.
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Pour the hot cocoa cream
Pour the hot mixture over the chopped chocolate. Leave it for 3 minutes so the chocolate softens.
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Emulsify the ganache
Start whisking in small circles at the centre, gradually widening the circles until the ganache is smooth and glossy. If small pieces remain, set the bowl briefly over warm water and stir gently; do not overheat.
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Chill and portion
Cover the surface directly and chill for at least 2 hours, until firm enough to scoop. Portion into 24 pieces of about 20.5 g before coating and roll quickly with cool hands or gloves. If too soft, chill the tray for 10 minutes; if too firm, leave at room temperature for 5 minutes.
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Coat in cocoa
Put the 20 g coating cocoa in a shallow bowl and roll the truffles in it. Tap off the excess. About 10 g is expected to cling to the truffles; the rest is not eaten. Keep refrigerated until serving.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | per truffle | per 100 g |
|---|---|---|
| Energy | 414 kJ / 99 kcal | 1976 kJ / 472 kcal |
| Fat | 7.8 g | 37.0 g |
| of which saturates | 4.8 g | 22.7 g |
| Carbohydrate | 5.2 g | 24.9 g |
| of which sugars | 4.7 g | 22.6 g |
| Fibre | 1.7 g | 8.2 g |
| Protein | 1.3 g | 6.4 g |
| Salt | 0.05 g | 0.24 g |
Estimated values, not laboratory measurements. Per-100-g values use an estimated finished batch weight of 503 g (24 truffles at about 21 g each). Estimate basis: Valrhona Manjari 64% chocolate nutrition and generic cream data; SURFSTR does not publish cocoa saturates, sugars or salt in the retrieved table, so those three fields use an explicit proxy estimate.
Tips, storage and substitutions
Storage
Store in an airtight container in the refrigerator for up to 7 days. Let stand at room temperature for 10–15 minutes before serving.
Practical tips and substitutions
Keep the bowl and whisk dry. Water can cause melted chocolate to seize, so incorporate the cream deliberately and gently.
The nutrition basis uses Valrhona Manjari 64% chocolate. Other chocolates change flavour, nutrition and allergen statements. Full-fat coconut cream may be tried as an alternative, but texture and flavour may differ; that variation is not included in the nutrition estimate.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa