Ingredients:

  • 8 oz. high-quality dark couverture chocolate (70% cocoa)
  • ½ cup heavy cream
  • 2 tbsp unsalted butter, room temperature
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 6 oz. dark couverture chocolate (70% cocoa), chopped
  • Cocoa powder, for dusting (optional)
  • Finely chopped nuts or sprinkles (optional)

Instructions:

  1. Chop the couverture chocolate coarsely and place it in a heatproof bowl.
  2. In a small saucepan, heat the heavy cream until just boiling.
  3. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
  4. Whisk until the chocolate is completely melted and smooth.
  5. Stir in the unsalted butter, vanilla extract, and sea salt until fully incorporated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the mixture is firm enough to handle.
  7. Melt the chopped couverture chocolate in a heatproof bowl set over simmering water, stirring gently.
  8. Monitor the temperature until it reaches 115°F (46°C).
  9. Remove from heat and cool to 80°F (27°C).
  10. Reheat gently to 88°F (31°C) for dipping.
  11. Use a small scoop or spoon to portion out the chilled ganache.
  12. Roll into smooth balls using gloved hands and place on a parchment-lined baking sheet.
  13. Dip each truffle into the tempered chocolate using a fork, allowing excess chocolate to drip off.
  14. Place back on the parchment paper and repeat with remaining truffles.
  15. Dust with cocoa powder or coat with chopped nuts if desired.
  16. Chill briefly to set the coating before serving.