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This is a recipe for French chocolate truffles, which is a very simple yet decadent dessert. This style of dessert truffles are made with only three ingredients: melted chocolate, cream, and cocoa powder. Learn the process of how to make chocolate truffles for an easy yet impressive dessert! Pin it for Later »

Chocolate truffles being rolled in cocoa powder

Chocolate Truffles Overview

What are Chocolate Truffles?

Chocolate truffles are a classic confection made with chocolate ganache. There are several kinds of chocolate truffles, however the most common ones are French chocolate truffles. This style of truffle is also the easiest kind to make.

Basic chocolate truffles start with a simple thick ganache that is chilled and then rolled in cocoa powder. These dessert truffles resemble the truffle mushrooms, which is where they get their name.

How to Make Chocolate Truffles

STEP 1: MAKE A THICK GANACHE (2:1 Ratio Ganache)

A thick ganache calls for a ratio of 2 parts chocolate to 1 part cream. You can use semi-sweet or bittersweet chocolate cut up into small pieces or you can use chocolate chips.

Place the pieces of chocolate in a bowl and heat the cream up to almost boiling. Pour the hot cream over the chocolate and let it sit for about 3 minutes. Place a whisk right in the center of the bowl and whisk in small circles slowly moving outward. This process creates an emulsion between the fats and the liquid and results in a smooth and silky mixture.

NOTE: If you are new to making ganache, read this detailed post>> How to Make Chocolate Ganache 

STEP 2: CHILL THE GANACHE

After you have a smooth ganache mixture, chill it in the refrigerator uncovered until solid. This should take about 1 hour. It should still be soft and scoopable. If the ganache is chilled too long and is difficult to scoop let it set at room temperature for a bit until you can scoop it.

STEP 3: SCOOP AND ROLL GANACHE INTO TRUFFLES

Use a small cookie scoop or a spoon to portion out truffles.  Since truffles are so rich, 1 tablespoon size is the perfect size. I use my 1/2 oz cookie scoop for this.

Ganache being scooped into truffles

STEP 4: ROLL TRUFFLES IN TOPPINGS

Roll the truffles in between your palms to form a smooth ball. This will warm them slightly and allow the toppings to stick more easily.

Classic French truffles are rolled in cocoa powder. This is actually why they are called truffles because when rolled in cocoa powder chocolate truffles look like truffle mushrooms.

Truffles being rolled in cocoa powder

But you can roll them in any kind of toppings you like. I used a variety including: cocoa powder spiced with cayenne pepper, shredded coconut, pulverized pecans and pistachios, and chocolate and rainbow sprinkles.

Truffles being rolled in a variety of toppings

Other Ways to Flavor Truffles

If you want to change up the flavor of your truffles with more than just toppings, you can flavor your ganache too. Here are a few ways to flavor your ganache:

  • Infuse Flavor in Your Cream: Steep fresh herbs (basil, mint, rosemary, thyme), citrus zests, or coffee beans in the cream while heating it. Strain the cream before adding it to the chocolate.
  • Add Flavor Directly into the Chocolate Mixture: Add extracts (vanilla, almond, anise), spices (cinnamon, cayenne, nutmeg, cardamom), finely grated citrus zests (orange, lemon), or instant espresso powder right into the chocolate cream mixture.
  • Add Texture to the Ganache: Add finely chopped nuts, cocoa nibs, shredded coconut, etc… right into the chocolate/cream mixture.
  • Make White Chocolate Truffles: Use this base recipe for white chocolate truffles and roll in various toppings like nuts, coconut, and freeze dried fruits.

Classic dessert truffles rolled in a variety of toppings

Chocolate Truffles Ingredient Functions

  • Chocolate is the main flavor and structure for the truffles. Because there are very few ingredients in this recipe, use the best quality chocolate you can.
  • Heavy Cream, Whipping Cream, or Double Cream thins out the texture of the chocolate making it pliable enough to roll into a ball.
  • Salt is optional but rounds out the flavor of the ganache and is highly recommended.
  • Cocoa Powder or Other Toppings further flavor the truffle and give it a coating so that it is easier to handle.
Chocolate truffles being scooped and rolled in cocoa powder
Yield: About 30 Truffles

Basic Chocolate Truffles

Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes

This is a recipe for French chocolate truffles, which is a very simple yet decadent dessert. This style of dessert truffles are made with only three ingredients: melted chocolate, cream, and cocoa powder. Learn the process of how to make chocolate truffles for an easy yet impressive dessert! 

Ingredients

  • 8 oz (224 gr) bittersweet or semi-sweet chocolate
  • 4 oz (1/2 cup, 112 gr) heavy cream (or whipping cream or double cream)
  • large pinch of salt (optional but recommended)
  • cocoa powder for rolling or any other toppings you desire

Instructions

  1. Chop your chocolate into small pieces and place in a bowl.
  2. Put your cream in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively, heat the cream in the microwave.
  3. Pour the hot cream over the chopped chocolate and let stand for about 3 minutes. Add your salt into the bowl at this point if using.
  4. Starting in the center of the chocolate/cream mixture, begin whisking in small circles. Continue going in one direction making bigger and bigger circles until you have a smooth ganache.
  5. Place the ganache in the refrigerator covered until the mixture becomes solid, about 1 hour, before scooping and shaping.
  6. Scoop small amounts of ganache, about 1 TBSP each. Roll the ganache between your palms until you have a smooth ball & then roll the truffle in toppings.
  7. Store in the refrigerator in an airtight container for up to 1 week or in the freezer for up to 3 months.

Notes

Ways to Flavor Your Truffles

  • Infuse Flavor in Your Cream: Steep fresh herbs (basil, mint, rosemary, thyme), citrus zests, or coffee beans in the cream. Add to the cream, bring the cream to a boil, put a lid over the pot and turn off the heat. Steep for 15 minutes. Bring the cream back up to just under a simmer and then strain the cream over the chocolate, discarding the flavoring ingredient.
  • Add Flavor Directly into the Chocolate Mixture: Add extracts (vanilla, almond, anise), spices (cinnamon, cayenne, nutmeg, cardamom), finely grated citrus zests (orange, lemon), or instant espresso powder right into the chocolate cream mixture.
  • Add Texture to the Ganache: Add finely chopped nuts, cocoa nibs, shredded coconut, etc… right into the chocolate/cream mixture.

Nutrition Information:


Amount Per Serving: Calories: 60
© Bettie
Category: All Recipes