Q : What is the difference between a chocolate truffle and just plain chocolate?

A : A chocolate truffle is a confection made from a mixture of melted chocolate and heavy cream, known as ganache, often with the addition of butter and flavorings. Unlike plain chocolate, truffles have a creamy, melt-in-your-mouth texture and are usually coated in cocoa powder or other toppings to resemble the look of actual truffles, the exotic French mushroom.

Q : How do I fix ganache that is too runny?

A : If your ganache is too runny, you can thicken it by adding more chopped chocolate and stirring until it melts completely. Alternatively, let it cool at room temperature or refrigerate it for additional time until it reaches the desired consistency.

Q : How do I fix split ganache?

A : To fix split ganache, gently warm a small amount of heavy cream (not hot) and gradually whisk it into the ganache until it becomes smooth again. The addition of warm cream helps to re-emulsify the fat content in the mixture.

French Chocolate Truffles (Easy Chocolate Truffle Recipe)

Name: French Chocolate Truffles (Easy Chocolate Truffle Recipe)
Prep time: PT-965161H17M18S
Total time: PT-482581H38M39S
Cuisine: French
Ingredients: 300 g (10.6 oz) Couverture Chocolate (We use Callebaut, but Guittard or Valrhona are good options too); 100 g (3.5 oz) Heavy Cream; 150 g (5.3 oz) Unsalted Butter, cubed; 25 g (0.9 oz) Grand Marnier (optional, for a hint of orange flavor); 50 g (1.8 oz) Cocoa Powder, for rolling the truffles

Description

Classic French Chocolate Truffles are rich, creamy, and incredibly easy to make with just a few simple ingredients. These decadent treats are perfect for gifting, celebrations, or enjoying with a cup of coffee after a special meal. Once you’ve tried making them at home, you’ll never go back to store-bought truffles!

Ingredients

Scale

300 g (10.6 oz) Couverture Chocolate (We use Callebaut, but Guittard or Valrhona are good options too)

100 g (3.5 oz) Heavy Cream

150 g (5.3 oz) Unsalted Butter, cubed

25 g (0.9 oz) Grand Marnier (optional, for a hint of orange flavor)

50 g (1.8 oz) Cocoa Powder, for rolling the truffles

Cook Mode Prevent your screen from going dark

Instructions

1. Make the Ganache

Prepare the chocolate: If using a chocolate bar, chop it finely on a cutting board with a sharp knife to ensure it melts evenly. If using chocolate chips or callets, no chopping is necessary.
Heat the cream and butter: In a small saucepan over medium-low heat, scald the heavy cream and butter. Heat just until the butter melts and small bubbles appear around the edges of the pan—do not let it boil.
Combine: Allow the cream mixture to cool to 40°C (104°F). Pour the warm cream mixture over the chocolate. Using a spatula, gently stir to create a smooth, shiny ganache.

Chef’s Tip: Avoid whisking, as it can introduce air bubbles and affect the texture.

Flavoring: If using Grand Marnier, stir it into the ganache until evenly combined.

2. Cool the Ganache

Transfer the ganache to a small, shallow pan for faster cooling. Cover with plastic wrap pressed directly against the surface to prevent a skin from forming.
Refrigerate for 1-2 hours, or until firm but scoopable.

3. Prepare the Truffles

Scoop the ganache: Once set, use a small cookie scoop, measuring spoon or melon baller to portion out small mounds of ganache onto a baking sheet lined with parchment paper.
Chill again: Place the baking sheet in the refrigerator for 20-30 minutes. This step makes the ganache less sticky and easier to roll.

4. Roll the Truffles

Prepare the cocoa: Sift the cocoa powder into a shallow bowl.
Roll into balls: With clean hands, roll each portion of ganache into a ball by gently rolling it between the palms of your hands.

Chef’s Tip: Work quickly, as the warmth of your hands will soften the ganache.

Coat in cocoa: Roll each truffle in the bowl of cocoa powder, ensuring an even coating. Place each finished truffle in a clean, airtight container lined with parchment paper.

5. Refrigerate

Chill the finished truffles for at least 2 hours before serving to allow them to firm up completely.

6. Serve and Enjoy!

These truffles are best enjoyed at room temperature. Serve as an indulgent dessert, alongside coffee, or as a sweet gift.

Notes

Storage Instructions:

Fridge: Store truffles in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for a softer, fudgier texture.

Freezer: Freeze truffles for up to three months in an airtight container. Thaw overnight in the fridge, then allow them to reach room temperature before serving.

Prep Time: 20 -25 minutes
Chill Time: 1 - 2 hours
Cook Time: 0 minutes
Category: Desserts
Method: No Bake
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 112
Sugar: 4 g
Sodium: 3.5 mg
Fat: 9.4 g
Carbohydrates: 6.5 g
Protein: 1.1 g
Cholesterol: 15.6 mg