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French chocolate truffles

These classic French truffles combine high-quality dark chocolate with cream to create smooth, rich ganache centers. Simple ingredients but impressive results.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:27:35 GMT
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A plate of various chocolate truffles, decorated with sprinkles, coconut, and cocoa powder, is placed among cinnamon sticks and pine branches on a rustic wooden surface. Pin it
A plate of various chocolate truffles, decorated with sprinkles, coconut, and cocoa powder, is placed among cinnamon sticks and pine branches on a rustic wooden surface. | zestplate.com

French Chocolate Truffles From My Kitchen

These chocolate truffles became my signature treats after discovering them in a tiny Paris shop. The rich ganache center wrapped in cocoa powder takes me back to that magical moment. My family says they taste just like the fancy chocolate stores and honestly they're right.

What Makes These Special

The Magic Inside Every bite of these truffles brings pure chocolate bliss. Just three simple ingredients transform into something absolutely magical. My friends can't believe how smooth and creamy these turn out.

Perfect For Gifting These little chocolate gems make the sweetest holiday gifts. Package them in pretty boxes and watch faces light up when they take that first bite. Trust me once you start making these everyone will request them.

Key Ingredients

  • Chocolate: High-quality dark chocolate bars around 60% cocoa content. Choose bars you'd love to eat on their own they make all the difference in your truffles.
  • Dairy: Full-fat heavy cream is essential for that perfect silky texture. Unsalted butter adds an extra layer of richness we love.
  • Flavor Enhancers: Pure vanilla extract and a tiny pinch of sea salt these little touches elevate the chocolate flavor beautifully.
  • Coating Options: Good quality cocoa powder sifted for smoothness. Keep some chopped nuts or shredded coconut handy if you want to mix things up.

Step-by-Step Instructions

Prepare the Chocolate
Chop your chocolate into small even pieces this helps it melt smoothly. Place them in a heatproof bowl that's wide enough for stirring comfortably.
Heat the Cream
Pour heavy cream into a small saucepan heat it over medium heat until tiny bubbles appear around the edges. Watch carefully don't let it boil we want it just hot enough to melt our chocolate.
Make the Ganache
Pour your hot cream over the chopped chocolate let it sit undisturbed for one minute. Start stirring from the center working your way outward until you have a smooth glossy mixture. Add your vanilla and salt give it one final stir.
Cooling Period
Press plastic wrap directly onto the surface of your ganache this prevents a skin from forming. Let it chill in the fridge for at least 4 hours or overnight until firm enough to scoop.
Shape the Truffles
Using a small spoon or melon baller scoop portions of the chilled ganache. Roll quickly between your palms into smooth balls. Work in batches keeping unused ganache in the fridge.
Final Coating
Roll each truffle in your chosen coating whether it's cocoa powder crushed nuts or coconut. Place them on a lined baking sheet and refrigerate until firm about 30 minutes before serving.

Fun With Toppings

My kitchen turns into a little chocolate workshop when I make these. Cocoa powder gives that classic truffle look but crushed nuts add wonderful crunch. During Christmas I love using crushed candy canes and my kids go crazy for rainbow sprinkles. Sometimes I mix coconut with cocoa powder for a mocha look.

Getting Perfect Results

The trick to amazing truffles starts with chopping the chocolate really well it helps everything melt smoothly. Watch your cream carefully bubbles around the edge are perfect but never let it boil. Keep your hands cool while rolling the mixture firms up better that way. Always serve them at room temperature the flavors come alive.

A white plate holds an assortment of chocolate truffles, some coated in cocoa powder and others with sugar or a smooth chocolate shell. Pin it
A white plate holds an assortment of chocolate truffles, some coated in cocoa powder and others with sugar or a smooth chocolate shell. | zestplate.com

Keep Them Fresh

These truffles stay good in a sealed container for a week if they last that long in your house. Pop them in the fridge if you need them to last longer. My secret for big events I make them ahead and freeze them for up to three months. Just remember to bring them back to room temperature before serving.

Frequently Asked Questions

→ Why use high quality chocolate?

Quality chocolate with 60-70% cocoa provides best flavor and texture.

→ Why chill ganache?

Chilling firms mixture for easier shaping into balls.

→ Can I freeze truffles?

Yes, freeze up to 3 months in airtight container.

→ Why use cold hands?

Prevents chocolate from melting while shaping truffles.

→ What coatings work best?

Try cocoa powder, chopped nuts, or melted chocolate.

Chocolate Truffle Recipe

Traditional French chocolate truffles featuring a smooth ganache center made with quality dark chocolate and cream.

Prep Time
30 Minutes
Cook Time
160 Minutes
Total Time
190 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 17 Servings (17)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 226g dark chocolate (60-70% cocoa).
02 125ml heavy cream.
03 20g unsalted butter, softened.
04 1/2 teaspoon vanilla extract.
05 Pinch sea salt.
06 Coating of choice.

Instructions

Step 01

Chop dark chocolate into very fine pieces using sharp knife to ensure even melting.

Step 02

Heat heavy cream in saucepan over medium heat just until bubbles form around edges.

Step 03

Pour hot cream over chopped chocolate and add softened butter without stirring.

Step 04

Let chocolate-cream mixture stand undisturbed for 3-5 minutes to allow chocolate to melt.

Step 05

Stir mixture gently with wooden spoon until completely smooth and glossy.

Step 06

Add vanilla extract and sea salt, stirring until fully incorporated.

Step 07

Cover ganache surface directly with plastic wrap to prevent skin forming.

Step 08

Refrigerate ganache for minimum 3 hours or freeze 1 hour until firm.

Step 09

Scoop small portions of chilled ganache using ice cream scoop or spoon.

Step 10

Place scooped portions on parchment-lined baking sheet.

Step 11

Freeze shaped portions 10-15 minutes to firm up.

Step 12

Quickly roll chilled portions between cold hands to form smooth balls.

Step 13

Return shaped truffles to freezer briefly if becoming too soft.

Step 14

Place chosen coating in shallow bowl for rolling.

Step 15

Roll each truffle in coating until completely covered.

Notes

  1. Traditional French recipe.
  2. Uses quality chocolate.
  3. Can be frozen.
  4. Multiple coating options.

Tools You'll Need

  • Saucepan.
  • Mixing bowls.
  • Ice cream scoop.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (cream, butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 102
  • Total Fat: 8 g
  • Total Carbohydrate: 8 g
  • Protein: 1 g