Ingredients:

  • 8 oz (225g) dark chocolate (60% cacao or higher), finely chopped
  • 1/2 cup (120ml) heavy cream
  • 2 tbsp (28g) unsalted butter, room temperature
  • 1 pinch (0.5g) fine sea salt
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp (2g) edible gold luster dust

Instructions:

  1. Place the finely chopped chocolate in a heat-proof glass or metal bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer with small bubbles forming around the edges; do not let it boil over.
  3. Pour the hot cream directly over the chocolate and let it sit undisturbed for 5 minutes to allow the residual heat to melt the cocoa solids.
  4. Starting from the center, gently stir in small circles with a rubber spatula until the mixture is glossy and mahogany-colored.
  5. Stir in the room-temperature butter and salt until fully emulsified.
  6. Pour the ganache into a shallow dish or leave it in the bowl, cover with plastic wrap pressed directly onto the surface of the chocolate, and refrigerate for at least 2 hours until firm.
  7. Using a small scoop, portion the chilled ganache into 3/4-inch balls and quickly roll them between your palms to smooth into spheres.
  8. Toss the spheres in sifted cocoa powder until fully coated.
  9. Use a dry pastry brush to lightly dab edible gold luster dust onto the top of each truffle.