Simple Dark Chocolate Sea Salt Truffles

Simple dark chocolate sea salt truffles might be one of the easiest confections to make at home. Combining a few common ingredients, you make a ganache and form it into round balls.  Dusted them and cocoa powder and they are ready to eat.

Super simple and small batch, this recipe makes about 15 truffles.  Perfect for a date night in, gifting to a friend or loved one, or keeping for yourself!

If you've found this recipe via my social media video with the rice ball mold, welcome! If you don't have a rice mall mold, hand rolling these will work just fine.  

If you are looking to purchase a rice ball mold, you can find it on amazon here.

Ingredients - chocolate sea salt truffles

• Dark Chocolate.
  • The percent dark is personal preference.  I like to use around 60%.  Using chocolate chips will make these a little tougher and not as creamy.
• Heavy Cream
• Corn Syrup
  • Keeps the ganache silky smooth.  Yes, you need it.
• Cocoa powder

Instructions- chocolate sea salt truffles

1. Make ganache
   1. Combine heavy cream and corn syrup in a large microwave safe container. Heat it up for 70 seconds, and pour over the chocolate.  DON'T START STIRRING FOR ONE WHOLE MINUTE. Let it do its thing.  After a minute has passed, stir slowly.  Don't be aggressive or your ganache will curdle and break apart.
2. Refrigerate ganache until you are able to use a spoon to make a small ball that will hold its shape.  This should be around 10 minutes.
3. Shape into balls using a cookie scoop or a spoon.
   1. I use a 1" cookie scoop. 
4. Put ½ tablespoon of cocoa powder in each cavity of the rice ball mold.  Place one ball of ganache on top of the cocoa powder.  Top ganache with cocoa powder.  Close rice ball mold and shake vigorously from side to side to form balls.
5. Open rice ball mold and remove truffles.  Truffles do not have to be refrigerated.

Ganache Troubleshooting chocolate sea salt truffles

• Problem: My ganache is too soft to dip in chocolate or roll in cocoa. It doesn't hold it's shape of the ball.
  • Possible reasons:
    • not enough chocolate in the recipe
    • too much milk fat (from cream, butter, or even brand of chocolate)
    • chocolate used is low in cocoa butter content
• Problem: My ganache is too hard
  • Possible reasons:
    • too much chocolate in the recipe
    • not enough milk fat (from cream, butter, or even brand of chocolate)
• Problem: My ganache texture is not smooth
  • Possible reasons:
    • Broken emulsion from the cream being too hot or stirring too vigourously
• Problem: My ganache is bursting through the outer chocolate shell
  • Possible reasons:
    • The ganache centers are too cold when being dipped.  When they warm up they expand and crack the outer chocolate.

Quick video of truffle making

If the video doesn't play, you can check out the video on my YouTube channel.

Storage and shelf life

These truffles have a shelf life of 2-3 weeks at room temperature.  They will last longer in the fridge but you need to warm them back up before enjoying.  If you love truffles, try my no bake French silk pie truffles!

Simple cocoa truffles

A basic but delicious truffle using dark chocolate ganache and then rolled in cocoa.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Resting Time 10 mins

Course Dessert

Servings 15 truffles

Equipment

• large microwaveable safe bowl
• spatula
• spoon or cookie scoop
• rice ball mold maker if not hand rolling

Ingredients

  

1x2x3x

• 200 grams dark chocolate, chopped into pieces do not use baking chips
• 30 grams corn syrup
• 85 grams heavy cream
• 100 grams cocoa for rolling

Instructions

 

• Combine heavy cream and corn syrup. Microwave on high for 70-90 seconds until hot.
• Pour over dark chocolate. Let sit undisturbed for 60 seconds.
• Stir slowly until ganache forms.
• Refrigerate ganache for 10-15 minutes until it is solid enough to scoop into balls.
• If hand rolling: scoop ganache into 1" balls using a cookie scoop or spoon. Spoon cocoa overtop and roll cocoa into ganache until a ball forms.
• If using the rice ball mold: scoop ganache into 1" balls using a cookie scoop or spoon. Spoon cocoa into each cavity of the rice ball mold. Place ganache ball into cavity and spoon additional cocoa overtop. Close mold and shake vigorously.
• Enjoy! Truffles do not need to be refrigerated.

Keyword chocolate truffles, cocoa rolled truffles, cocoa truffles, dark chocolate cream truffles, holiday desserts, holiday truffles, simple cocoa truffles

Tried this recipe?Let us know how it was!