Keto Cocoa-Dusted Chocolate Truffles

1. Chill the Ganache

Make sure your ganache is well-chilled. Place it in the refrigerator for 2 to 3 hours, until it's firm enough to be scooped and shaped. This step is crucial because it ensures the ganache is solid enough to work with, making it easier to form into truffles.

2. Prepare the Cocoa Powder

While the ganache is chilling, prepare the cocoa powder by spreading 3 to 4 tablespoons in a shallow bowl. This will make it easy to coat the truffle balls later on.

3. Form the Truffle Balls

Once your ganache is sufficiently chilled, use a tablespoon-sized scoop to portion out the ganache. Roll each portion between your hands to form a smooth ball. If the ganache cracks or crumbles, don’t worry; just squeeze it gently to bring it back together. The warmth of your hands will help to mold it into a perfect sphere.

4. Coat the Truffles

After you’ve formed all the truffle balls, roll each one in the cocoa powder until it is fully coated. The cocoa powder not only adds a rich flavor but also helps to keep the truffles from sticking together.

5. Store the Truffles

Finally, store your finished truffles in the refrigerator. They will keep for up to one week, so you can enjoy them at your leisure.