Chocolate Truffle Recipe (Print Version)

# Ingredients:

01 - 226g dark chocolate (60-70% cocoa).
02 - 125ml heavy cream.
03 - 20g unsalted butter, softened.
04 - 1/2 teaspoon vanilla extract.
05 - Pinch sea salt.
06 - Coating of choice.

# Instructions:

01 - Chop dark chocolate into very fine pieces using sharp knife to ensure even melting.
02 - Heat heavy cream in saucepan over medium heat just until bubbles form around edges.
03 - Pour hot cream over chopped chocolate and add softened butter without stirring.
04 - Let chocolate-cream mixture stand undisturbed for 3-5 minutes to allow chocolate to melt.
05 - Stir mixture gently with wooden spoon until completely smooth and glossy.
06 - Add vanilla extract and sea salt, stirring until fully incorporated.
07 - Cover ganache surface directly with plastic wrap to prevent skin forming.
08 - Refrigerate ganache for minimum 3 hours or freeze 1 hour until firm.
09 - Scoop small portions of chilled ganache using ice cream scoop or spoon.
10 - Place scooped portions on parchment-lined baking sheet.
11 - Freeze shaped portions 10-15 minutes to firm up.
12 - Quickly roll chilled portions between cold hands to form smooth balls.
13 - Return shaped truffles to freezer briefly if becoming too soft.
14 - Place chosen coating in shallow bowl for rolling.
15 - Roll each truffle in coating until completely covered.

# Notes:

01 - Traditional French recipe.
02 - Uses quality chocolate.
03 - Can be frozen.
04 - Multiple coating options.

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