Triple Chocolate Ball Recipe

Chop and Heat

Roughly chop the semisweet chocolate if needed so it melts evenly. In a small heatproof bowl combine the chocolate, unsalted butter, and heavy cream.

Melt

Melt the mixture using a double boiler over gently simmering water (bowl not touching water) or in 15–20 second bursts in the microwave, stirring between bursts until smooth and glossy. Total melting time ~2–3 minutes. Remove from heat.

Flavor and Chill

Stir in the vanilla extract and a pinch of fine sea salt. Let the ganache cool at room temperature until thick enough to scoop but still pliable, about 30–45 minutes. For faster setting, refrigerate 15–20 minutes, checking and stirring every 5 minutes so it doesn’t become rock hard.

Form Centers

Using a small cookie scoop or tablespoon, portion the ganache into 12 equal mounds (about 1 tablespoon each). Roll quickly between your palms to form smooth balls. Place the balls on a parchment-lined tray and refrigerate until firm, about 30 minutes.

Prepare Dark Chocolate

Chop the 7 oz dark chocolate finely (or measure wafers). Melt two-thirds of it in a bowl over a double boiler or in 20–30 second microwave bursts, stirring often. If using microwave, watch carefully to avoid burning.

Temper / Thin

Once melted, remove from heat and stir in the remaining one-third chopped chocolate to cool and temper the mass, stirring until smooth. If needed for dipping consistency, add up to 1 tsp vegetable or coconut oil and stir to combine. The finished dipping chocolate should be fluid but not runny.

Coat the Ganache Balls

Remove ganache centers from fridge. Using two forks or a dipping tool, lower one ganache ball into the melted dark chocolate, fully coating it. Lift, tap off excess chocolate, and place on parchment. Work quickly while chocolate is warm. If chocolate begins to thicken, warm briefly (5–10 seconds) and stir.

Decorate with Texture

Before the chocolate sets, sprinkle a little unsweetened cocoa powder or press a few cocoa nibs / toasted chopped hazelnuts onto the top for texture. Repeat until all 12 balls are coated. Chill the coated balls in the refrigerator for 10–15 minutes to set the shell.

Create White Chocolate Accent

Melt white chocolate in a small bowl (microwave in 10–15 second bursts or double boiler), stirring until smooth. Transfer to a small piping bag or fork and drizzle thin lines over the top of the set chocolate balls for contrast. Return to fridge for 5 minutes to set.

After the shells and drizzle have fully set, let the truffles sit at room temperature for 5–10 minutes to take the chill off (improves texture). If desired, lightly dust with confectioners’ sugar or sprinkle a few flakes of sea salt on top of each truffle just before serving.

Store finished Triple Chocolate Balls in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month. If frozen, thaw in the refrigerator before serving and bring to room temperature for best flavor.