An easy and quick recipe for gourmets: Chocolate truffles ! We love their melting texture and their cocoa coating. Simple to make as a family, without any special equipment, it is also an ideal gourmet gift to offer for the holidays!
What you will like about these chocolate truffles
- flavor: 100% chocolate, perfect for cocoa lovers! Depending on the chocolate you choose, the taste will be different, more or less intense.
- texture : These truffles are very tender...
- difficulty level : very easy to do! No need for a mold, just a saucepan to melt the cream... These chocolate truffles are also accessible to children.
Choose your ingredients well
- chocolate : for the chocolate truffles I use a 65% cocoa chocolate to have a pronounced chocolate taste, and not too sweet. You are completely free to use a chocolate with less cocoa content, but know that it will be sweeter in the end.
- cream : you need full-fat liquid cream at 30% mg
- vanilla : it’s my little extra touch to enhance the taste of chocolate…
- butter : it makes the ganache even more melting in the mouth, and you use very little.
- coating : I use bitter cocoa (the traditional option) to coat the chocolate truffles but you can use lots of different coatings, grated coconut, praline, icing sugar, chocolate vermicelli etc…
How to make chocolate truffles ?
- We chop the chocolate to facilitate its melting
- We heat the cream
- We pour hot cream on chocolate
- We add the vanilla and butter diced
- We blend to create the ganache
- We have it refrigerate
- We take the ganache with a spoon
- We train the truffle balls in the palm of your hand
- We roll chocolate truffles in bitter cocoa (or other coating)
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your chocolate truffles a success
- do not boil the cream : This could make your chocolate lumpy. You should stop cooking when fine bubbles appear on the edge of the pan, no more!
- use a spatula or spatula to mix the ganache : avoid the whisk because you don't want to add air. To mix, start from the center to create a smooth, shiny core of ganache then mix in the rest.
- if the chocolate truffles get too hot in your hands when modeling : place the plate in the refrigerator for a few minutes.
How to store chocolate truffles?
Once the truffles are made, you can keep them up to 10 days in the fridge in an airtight container. Before eating them, remember to take the chocolate truffles out about 15 minutes before, so that they regain their flavor.
To offer them, you can also place them in small kraft bags or small cardboard boxes. A gourmet gift for the holidays that your loved ones will certainly appreciate!
Other recipes to try
If you like to prepare homemade treats for Christmas, then I advise you to take a look at these other recipes on the blog, you might like them!
- Soft gingerbread
- Shortbread jam
- Cinnamon Christmas cookies with icing
- Chocolate Christmas cookies with icing
- Christmas Eggnog
- Chocolate crinkles, the recipe for cracked cupcakes
If you make these chocolate truffles, don’t hesitate to tag @liliebakery on Instagram so I can see your pretty truffles!
Chocolate Truffles, The Melting Recipe
- 250 g dark pastry chocolate 64-70% cocoa ideally a covering chocolate
- 175 g heavy whipping cream 30%
- 15 g unsalted butter at room temperature
- 0,5 cc natural vanilla extract
- 30 g unsweetened cocoa powder
- praline, chocolate vermicelli, grated coconut, icing sugar etc… optional
- Chop the chocolate and place it in a large container.
- In a saucepan, heat the cream over low heat. Stop just before boiling. Pour the cream over the chopped chocolate. Add the vanilla and diced butter. Let sit for 30 seconds.
- Mix with a spatula/maryse starting from the center to create a smooth ganache.
- Cover the container on contact to avoid any condensation. Refrigerate for at least 3 hours.
- With a tablespoon, scoop out a little ganache and place it as is on a baking sheet covered with parchment paper.
- Prepare a plate with bitter cocoa. It is also possible to prepare other coatings (praline, grated coconut, chocolate vermicelli, etc.).
- Take each piece of ganache and roll it quickly between your fingers to obtain a nice round ball (my truffles are about 3cm in diameter – you can make them smaller).
- Place the formed ball in the bitter cocoa and roll it to coat it well (do the same with the other decorations if desired). Tap off excess cocoa.
- Place the finished chocolate truffles on a plate or directly in an airtight container. Refrigerate until ready to eat (take out 15 minutes before so they regain all their flavor).