How to Make Truffles with Cocoa Powder: For Heaven in your Mouth

If you’re one of those people who love chocolate truffles, but hate making them because melting chocolate is just plain messy, cocoa powder is right up your alley.

Sure, covering the truffle’s chocolate ganache with a layer of shiny melted chocolate looks pretty, but it can be a huge ordeal.

From making sure that the chocolate coating has the right consistency, to the sheer work you have to put in, dipping each truffle while ensuring that your kitchen and your person does not end up with chocolate streaks and stains - you can bypass all these and still get your scrumptious desserts!

Cocoa powder has the ability to absorb moisture, which means that when you roll your truffle balls on cocoa powder, it locks in the liquid, making it easier to handle and setting the shape of your truffles. While some say cocoa powder-covered truffles are not as pretty, there’s something quite rustic about it. In fact, it looks more like its fungi namesake, especially since the cocoa dusting can look a lot like dirt.

Truffles rolled in cocoa powder is also the safer route, especially for people who are not adept in the kitchen. In a research study that I’m sure is out there somewhere, it has been proven that a lot of kitchen burns and injuries can be attributed to people trying to get melted chocolate just right for dipping, but don’t quote me on that. As such, making truffles with cocoa powder is not only easier, it’s safer as well. This is particularly helpful if you want your kids to help you for some much needed quality family time.

For you lovers of cocoa powder out there, we’ve compiled a list of awesome chocolate truffle recipes that use cocoa powder for dusting. Additionally, we also show you how to make truffles with cocoa powder instead of baking chocolate using a foolproof conversion formula.

1. Simple Chocolate Truffle Recipe

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Take a baking tray and line it with parchment paper. Set aside..

2. Put all the finely chopped baking chocolate inside a heat-safe bowl. Set aside.

3. Combine the heavy cream and honey in a medium saucepan. Cook over medium heat until it comes to a boil. Remove from heat and pour over the melted chocolate. Let it sit for two minutes before stirring. Stir until the chocolate has completely melted.

4. Add the butter. Mix until smooth.

5. Cover the bowl with a plastic wrap and place inside the fridge for 2-3 hours, or until the chocolate has set.

6. Place the cocoa powder in a plate or shallow bowl. Set aside.

7. Using a melon baller or small ice cream scoop, spoon out small dollops of the ganache and shape them into 1-inch balls, smoothing the surface using your palms.

8. Dip each ball into the bowl of cocoa powder, rolling it around to coat it evenly. Dust off any excess powder before placing the ball on your container of choice. Repeat this procedure until you’ve used up all the ganache.

9. Store the truffles inside the refrigerator until ready to serve.

This simple, yet delicious recipe yields 30 truffles.

2. Cocoa Espresso Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Place the chopped bittersweet chocolate inside a large heat-safe bowl.

2. In a medium saucepan, heat the heavy cream over medium heat until it starts bubbling slightly on the edges. Add the instant espresso mix. Stir until it dissolves.

3. Remove from heat and pour the hot cream over the chopped bittersweet chocolate. Stir until the chocolate has completely melted. Set aside to cool slightly.

4. Once the ganache has cooled, place it inside the refrigerator for 3-4 hours or until the ganache has solidified enough to be molded.

5. Place the unsweetened cocoa powder on a plate or shallow bowl. Set aside.

6. Using a melon baller, scoop out roughly 1 tablespoon-sized balls. Shape them into even, smooth balls using the palms of your hands.

7. Dip each ball into the bowl of cocoa powder. Roll it around using your fingers to fully coat it. Place each coated ball in an airtight container. Once you’ve used up all the ganache, place the container inside the fridge to set.

8. Keep the truffles refrigerated until ready to serve.

This recipe yields 50 truffles, so make sure you know what to do with them after you make them. If refrigerated properly, the truffles can last for 10 days to a week.

3. Blueberry-infused Chocolate Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Combine the heavy cream and blueberry tea leaves in a small saucepan. Cook over low heat until it starts to simmer.Remove the saucepan from the heat before it starts to boil. Allow the cream to fully absorb the flavor of the tea leaves for 30 minutes.

2. Place a fine mesh sieve over a heat-safe bowl. Strain the cream using the sieve to remove all the tea leaves. Return the heavy cream to the saucepan and continue simmering it.

3. Break off the chocolates into smaller, more manageable pieces and place them in a heat-safe bowl. Pour the hot cream over the chocolate. Allow the chocolate to naturally soften for a minute or two before you start stirring. Mix until smooth.

4. Add the butter. Stir until all ingredients are incorporated well.

5. Use a plastic wrap to cover the ganache and chill inside the fridge for at least one hour. You can also leave it overnight to ensure that the ganache is hard enough to shape easily.

6. Place the cocoa powder on a plate or shallow bowl. Set aside.

7. Remove the ganache from the refrigerator. Using a spoon or melon baller, scoop out roughly 1 tablespoon of mixture and shape into balls. Dip the balls into the cocoa powder, rolling it around the plate to coat it thoroughly. Repeat this step for the rest of the ganache.

8. Place the finished truffles in an airtight container and store inside the refrigerator until ready to serve.

This recipe yields 40 truffles.

4. Pistachio Date Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of difficulty: 1

Procedure:

1. Melt the butter in a medium saucepan. Add the dates and cook on medium heat until they become pulpy and loose.

2. Remove from heat and place inside a food processor. Set aside.

3. Toast the pistachios in the same saucepan for two minutes, or until they start to give off a faint aroma. Remove from heat and set aside to cool.

4. Add the cooled pistachios to the dates inside the food processor and pulse until the mixture becomes a fine paste. Once the mixture starts to thicken, turn off the food processor and continue manually combining the ingredients using a spatula until it is free from lumps.

5. Place the cocoa powder on a plate. Set aside.

6. Use a spoon to scoop out small dollops of the mixture and shape them into balls. Drop each ball into the plate filled with cocoa powder to coat it thoroughly. Place each coated truffle in an airtight container.

6. Keep the truffles refrigerated until ready to serve.

This recipe makes 16 delicious, yet healthy truffles.

5. Red Wine Chocolate Truffles

Prep Time: 10 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Place the chopped dark chocolate in a heat-safe bowl. Set aside.

2. In a medium saucepan, combine the heavy cream and wine. Cook until the mixture starts to bubble. Remove from heat and pour over the dark chocolate. Allow it to sit for a few minutes of until the chocolate starts to melt. Stir to help the chocolate melt fully.

3. Add butter. Whisk all ingredients until thick and smooth.

4. Cover the mixture with plastic wrap, pressing the plastic against the surface of the mixture. Place inside the refrigerator for around 2-3 hours, or until the chocolate ganache has set.

5. Place cocoa powder on a plate. Set aside.

6. Using a spoon or a melon baller, scoop out dollops of the ganache and shape into small balls. Dip the balls immediately into the cocoa powder, covering each ball thoroughly.

7. Place each coated ball in an airtight container. Repeat the same steps for the rest of the ganache.

8. Store the truffles inside the refrigerator until ready to serve.

This recipe yields 40 delicious red wine truffles.

6. Chocolate Baileys Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Using the double boiler method, heat the chocolate chips, stirring constantly, until completely melted.

2. Remove bowl from the double boiler. Add Baileys, heavy cream and vanilla extract. Combine until smooth.

3. Place the mixture inside the refrigerator for 1-2 hours, or until the ganache is firm enough to shape.

4. Prepare an airtight container for the truffles. Place the cocoa powder on a plate. Set aside.

5. Remove the mixture from the refrigerator. Use a spoon to scoop out small portions of the ganache. Shape the ganache into small balls using your hands.

6. Dip each truffle into the plate filled with cocoa powder, coating it thoroughly. Place the truffle in your prepared container. Repeat the process until you’ve used up all the ganache.

7. Keep the airtight container inside the refrigerator until you’re ready to serve the truffles.

This recipe yields 15 truffles.

7. Avocado Truffle Chocolates

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Place the dark chocolate in a heat-safe bowl. Pop the bowl inside the microwave in 30-second increments, stirring the chocolate after each time. Repeat until the chocolate is thoroughly melted.

2. In another bowl, start mashing the avocado. Pour the melted chocolate over the mashed avocado. Add the vanilla and cinnamon. Mix until all ingredients are well combined and free of lumps.

3. Place the mixture inside the refrigerator for around 30 minutes to 1 hour or until the ganache is firm enough to mold.

4. Place the cocoa powder on a plate. Set aside.

5. Remove the truffles from the refrigerator. Using a spoon, scoop out small dollops of the mixture and shape them into balls. Dip each ball into the cocoa powder. Roll the truffle around until it is thoroughly coated.

6. Place all coated truffles in an airtight container. Keep refrigerated until ready to serve.

This recipe yields around a dozen truffles.

8. Peanut Butter Truffles

Prep Time: 10 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Using an electric mixer with a paddle attachment, combine the peanut butter, butter, 1/4 cup of the confectioner's sugar and sea salt until smooth and thoroughly incorporated.

2. Cover the mixture with a plastic wrap and place inside the refrigerator to set for 1-2 hours.

3. Take a baking tray and line it with parchment paper. Set aside.

4. Remove the mixture from the fridge. With a melon baller, scoop out small bits of the mixture and roll it into balls. Place the peanut butter balls on the baking tray. Place the tray inside the freezer for 30 minutes to an hour or until firm.

5. Using a double boiler, start melting the semisweet chocolate chips, stirring occasionally, until the chocolate is completely melted.

6. Remove the baking tray from the freezer. Using two forks, dip each ball into the melted chocolate. Coat the balls evenly with chocolate before placing it back on the baking tray. Repeat this step for the rest of the balls.

7. While the chocolate coating is still wet, take the cocoa powder and drizzle it generously over the truffles.

8. Allow the chocolate coating to set before transferring the truffles to an airtight container. Store the truffles inside the fridge until ready to serve.

This recipe yields 15 truffles.

9. Spicy Hazelnut and Cocoa Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Finely chop the toasted hazelnuts. Place the hazelnuts in a blender. Blend to a powder-like consistency.

2. Add honey and unsweetened cocoa powder. Blend until smooth and thoroughly incorporated.

3. Transfer the mixture to a bowl. Place the bowl inside the refrigerator for a couple of hours to firm up the mixture.

4. Prepare the sweetened cocoa powder on a plate. Set aside.

5. Remove the mixture from the refrigerator. Using a spoon or small scoop, take dollops of the mixture and shape them into small balls. Dip each ball into the plate filled with cocoa powder. Coat the ball thoroughly and place it in an airtight container. Repeat this process until you’ve used up the mixture.

6. Sprinkle some of the Espelette pepper on top of the truffles as garnish.

7. Keep the truffles inside the refrigerator until ready to serve.

This recipe yields 20-25 truffles.

10. Salted Caramel Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

Procedure:

1. Chop the dark chocolates and place in a medium sized heat safe bowl. Set aside.

2. Heat the sugar in a saucepan over medium heat until the sugar starts to dissolve and caramelize. Use a silicone or wooden spatula to scrap the sugar off the edges. Stir occasionally to ensure the sugar is evenly cooked and not burned on the edges.

3. Once the sugar has taken on a dark brown color, start adding the cream, vanilla and light brown sugar carefully as the mixture will start bubbling furiously. Lightly stir the mixture to keep it from forming lumps and cooking unevenly.

4. Add sea salt and butter. Stir until smooth and thoroughly combined.

5. Remove saucepan from heat and pour the mixture over the chopped chocolate. Let it sit for a minute or two to allow the chocolate to naturally melt. Stir until the chocolate has thoroughly melted and the mixture is smooth and free of lumps.

6. Place the mixture inside the refrigerator for 2-3 hours or until it is firm enough to shape.

7. Place the cocoa powder on a plate or shallow bowl.

8. Remove the mixture from the fridge. Using a small spoon, scoop out around 1 tablespoon of the mixture and shape into balls. Dip the balls into the cocoa powder, ensuring an even coating.

9. Place all coated truffles into an airtight container and keep refrigerated until ready to serve.

This recipe yields 40 truffles.

11. Spiked Dark Chocolate and Orange Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of difficulty: 1

Procedure:

1. Set up a double boiler, which is basically a heat-safe bowl placed on top of a saucepan with boiling water. Make sure the water in the pan doesn’t touch the bottom of the bowl. Use low to medium heat to keep the water simmering.

2. Chop the dark chocolate and place it in the heat-safe bowl. Add the butter, heavy cream, Cointreau and fresh orange juice. Stir occasionally until the chocolate has fully melted and all the ingredients are thoroughly incorporated.

3. Remove from heat and allow the mixture to cool for a bit. Once the bowl has cooled enough for safe handling, place it inside the fridge for 3-4 hours or until the mixture is firm enough to shape.

4. Place the cocoa powder on a shallow plate. Set aside.

5. Remove the truffles from the refrigerator. Using a melon baller or spoon, scoop out some of the mixture and shape into a ball by rolling it between your palms. Roll the truffle in the cocoa powder. Repeat this step until you use up the entire mixture.

6. Place all coated balls in an airtight container and store inside the refrigerator until ready to consume.

This recipe yields 36-40 truffles.

Tips On Using Cocoa Powder

Conclusion

I’m sure your head is probably reeling from all this information and your hands are itching to dig into your kitchen cabinets, ready to start on your chocolate truffle making marathon. Good thing cocoa powder is something that is readily available in most convenience stores and groceries, so you can make cocoa truffles with cocoa powder to your heart’s content.

I’m a staunch believer in great rewards that require less effort. You shouldn’t have to put in so much work just to enjoy some delectable truffles, which is why cocoa powder is heaven sent for people who don’t know their way around the kitchen. Just throw together your ganache ingredients, chill it, shape it and dump it into cocoa powder goodness and you’re done!