How To Make Easy Chocolate Truffles || Cake Truffle Using Leftover Cake | Chocolate Balls Tutorial

Chop dark chocolate into small pieces and place in a heatproof bowl.

Heat heavy cream in a saucepan over medium heat until just simmering.

Pour hot cream over the chopped chocolate and let sit for 5 minutes.

Stir the mixture until smooth and fully combined.

Add vanilla extract and sea salt, mixing until incorporated.

Cover the bowl with plastic wrap and refrigerate for 1-2 hours until firm.

Scoop out small portions of the chocolate mixture using a melon baller or spoon.

Roll each portion into a ball between your palms.

Prepare coatings by placing cocoa powder, chopped nuts, or coconut flakes in separate bowls.

Roll each truffle in the desired coating until fully covered.

Place truffles on a parchment-lined baking sheet.

Refrigerate the truffles for another 30 minutes to set.

Serve chilled or at room temperature, garnished with a dusting of powdered sugar if desired.

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