Low Sodium Classic Chocolate Truffles

Total time2 hr 30 min

Prep time25 min

Cook time5 min

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Ingredients

24 servings

For the ganache

8 oz bittersweet chocolate (60–70% cacao), finely chopped
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½ cup heavy cream
2 tbsp unsalted butter, cut into small pieces, at room temperature
1 tsp pure vanilla extract
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For coating

½ cup unsweetened cocoa powder, for rolling
4 oz bittersweet chocolate, finely chopped, for rolling (optional)
½ cup toasted nuts (hazelnuts, almonds, or pistachios), finely chopped, for rolling (optional)

Instructions

1
Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges — do not let it boil.
2
Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. Whisk from the center outward in small, tight circles, gradually widening, until the ganache is completely smooth and glossy with no streaks.

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