In addition to the French Chocolate Mendiants, I also made French Chocolate Truffles to give to my family for Christmas this year.
Chocolate truffles are among the easiest chocolate bites you can possibly make, yet they are always received like a super special, super chic gift. Indeed, who can resist that amazing rich chocolate flavor and smooth texture?
The recipe involves making ganache, a basic technique you’ll be so proud to master, and the rolling of the truffles is a very fun process, too, in which kids will be thrilled to take part.
I like to roll my truffles in different coatings to make up a pretty assortment: cocoa powder, confectioner’s sugar, almond flour, maple sugar, etc.
I’m not a fan of alcohol in my truffles so I leave it out, but I’ve included the option in the recipe below: you could use Champagne (festive for sure!) or something stronger such as Grand Marnier, Armagnac, dark rum, or any artisanal liqueur you like.
Join the conversation!
Do you love chocolate truffles? What kind is your favorite? Have you ever made your own, or do you prefer to buy them?
- 400 grams (14 ounces) good quality dark chocolate, chopped (I use Manjari 64% couverture chocolate)
- 1/4 teaspoon fine sea salt
- 200 ml (3/4 cup plus 1 tablespoon) whipping cream,
- 40 grams (3 tablespoons) unsalted butter, softened
- 45 ml (3 tablespoons) alcohol of your choice, such as Champagne, rum, Armagnac, Grand Marnier... (optional)
- An assortment of ground ingredients to roll the truffles in: unsweetened cocoa, coconut flakes, confectioner's sugar, almond flour, maple sugar...
- Place the chopped chocolate and salt in a medium bowl.
- Heat the whipping cream in a small saucepan and bring to a boil. Pour a third of it into the center of the chocolate, and stir it in energetically with a spatula. Repeat with the rest of the cream in two additions.
- Add the butter, and stir again until incorporated. Add the alcohol, if using. Congratulations, you've just made ganache!
- Cover and refrigerate until the next day.
- Pour the powdered ingredients in shallow bowls for easy coating.
- Using a spoon, scoop out small pieces of ganache, and roll them into a ball between your (clean) palms. (Professionals wear latex gloves for this.)
- Shape a few in a row, then roll them in the powdered ingredient of your choice.
- Depending on the temperature in your kitchen, the ganache may become too soft to work with after a while; return it to the fridge for 30 minutes to firm up again.
- Store the truffles in the fridge, loosely covered, for up to a day before serving or giving away.