French Chocolate Truffles

French chocolate truffles are known for their rich flavor and soft, melt-in-your-mouth texture. They are typically made with dark chocolate, cream, and butter, and dusted with cocoa powder. French Chocolate Truffes can be flavored with liqueurs like Grand Marnier, Chambord, Irish Cream, or Kahlua. Create more variety by rolling in nuts, sprinkles, sanding sugar, or edible gold flecks, or drizzle with colored icing.

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French Chocolate Truffles

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    4 hours

  • Servings:

    12

Preparation

  • Materials

    Melting pot
    Grater if using chocolate bar instead of chocolate chips.
    Bowl for cooling the chocolate
    Bowl for coating the balls
    Baking Sheet with silpat or parchment paper

  • Prep

    Line baking sheet with silpat or parchment paper
    Grate chocolate if using bar

  • Oven/Stove

    Chocolate in melted on the stove

  • Shopping List

    Heavy Cream
    Bittersweet Chocolate Chips
    Sea Salt
    Vanilla Extract and other flavorings if you want
    Unsweetened Cocoa Powder or other topping

Ingredients & Steps

  • Ingredients

    Heavy Cream - 150ml (2/3 cup)
    Bittersweet Chocolate Chips or Grated Bar (60-75% cocoa) 226g (8 oz)
    Vanilla Extract - 7.5ml (1⁄2 tbsp)
    Sea Salt - a pinch

    Coating: Unsweetened Cocoa Powder (Alternatives are powdered sugar, crushed nuts, shredded coconut, sprinkles, sanding sugar, edible gold flakes, or dipping chocolate)

    Optional Flavoring: Add to cream for flavor: Grand Marnier, Chambord, Irish Cream, Kahlua, Hazelnut Extract, Rum, Espresso Powder, Coconut Cream or Extract, Hazelnut or Almond Extract, Triple Sec and Orange Extract, Raspberry or Strawberry Extract.

  • Steps

    STEP 1: Heat the heavy cream gently over low heat in a melting pot or in a bain marie. Get it very hot, but do not let it boil. Add a small pinch of sea salt.
    STEP 2: Add the chocolate to the cream, stirring it in little by little to make sure it is all coated then stop stirring. Remove from heat and let it set 5 minutes. Then stir to make sure all is smoothly mixed and melted.
    STEP 3: Add vanilla extract and any other flavoring you like.
    STEP 4: Pour into a clean bowl and let set on the countertop to cool to room temperature (about 1 hour)
    STEP 5: Cover with plastic wrap and refrigerate for 1 hour.
    STEP 6: Scoop about 2 tbsp mounds of truffle mixture onto the lined baking sheet.
    STEP 7: Refrigerate for 30 minutes. This helps dry out the parcels of ganache and makes them less sticky and easier to roll.
    STEP 8: Put about 1/4 C cocoa powder (or alternative coating) in a bowl. Take each portion of chocolate from the baking sheet and roll it into a smooth ball. Then roll it in the bowl of coating. Set them on a storage or serving tray and refrigerate for another hour or more.

    NOTES:
    1. Roll the truffles quickly so as not to warm the chocolate with your hands.
    2. Make sure each is coated evenly and thoroughly with no bare spots.

Notes

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