Romantic Chocolate Truffles Sea Salt (Printable)

Smooth chocolate ganache rolled in cocoa, finished with sea salt for a luxurious treat.

# What You'll Need:

→ Chocolate Ganache

01 - 7 oz high-quality dark chocolate (60–70% cocoa), finely chopped
02 - 0.5 cup heavy cream
03 - 1 oz unsalted butter, cubed
04 - 1 tsp pure vanilla extract

→ Coating

05 - 1.5 oz unsweetened cocoa powder for dusting
06 - Flaky sea salt for garnish

# How to Make It:

01 - Place the chopped chocolate in a medium heatproof bowl.
02 - In a small saucepan, heat the heavy cream over medium heat until just simmering, being careful not to boil.
03 - Pour the hot cream over the chocolate. Let sit for 2 minutes, then gently stir until the chocolate is completely melted and smooth.
04 - Add the butter and vanilla extract, stirring until fully incorporated and the ganache is shiny.
05 - Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop.
06 - Using a small melon baller or teaspoon, scoop out portions of the ganache and roll them quickly between your hands to form balls about 1 inch in diameter.
07 - Roll each truffle in cocoa powder to coat, then place on a parchment-lined tray.
08 - Sprinkle each truffle with a pinch of flaky sea salt.
09 - Store in an airtight container in the refrigerator until ready to serve. Bring to room temperature before enjoying for the best flavor and texture.

# Expert Advice:

01 -
  • These come together in under 30 minutes of active work but taste like you spent all day making them
  • The combination of dark chocolate and sea salt hits that perfect sweet and salty spot everyone craves
  • They keep beautifully for weeks so you can make them ahead and always have something impressive on hand
02 -
  • The cream temperature matters—too hot and you can seize the chocolate, not hot enough and it won't melt properly
  • Room temperature affects everything: if your kitchen is warm, work in batches and keep the ganache chilled between scooping
  • Clean, dry hands are essential since even a drop of water can ruin your chocolate ganache completely
03 -
  • Chop your chocolate into small, even pieces so they melt at the same rate
  • Wipe down your bowl and utensils beforehand to ensure absolutely no water touches your chocolate
  • Place your rolled truffles on the parchment seam side down so they keep their round shape

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