Homemade French-style chocolate truffles. Made with dark chocolate, cream, butter and a touch of brown sugar. These fudgy truffles will just melt in your mouth. They make a wonderful gift or after dinner sweet treat.
At Christmas and for my birthday, during the summer, for the last couple of years, I received a box of chocolate truffles from friends and family, as a gift. The people close to me know just how much I love a good chocolate truffle.
We’ve been working our way through all the confectionery we got recently for Christmas and the other day, I finished the last of my latest box of dark chocolate truffles.
Whilst I was eating them, I thought about making chocolate truffles for the blog. In the past, I’ve made these 3 Ingredient Oreo Truffles, but today I have a classic chocolate truffle for you.
Chocolate Truffles are a decadent treat made from dark chocolate and double cream. These two ingredients, when heated and combined, make a chocolate ganache.
I use ganache to spread on top of Chocolate Fudge Cake, pipe on cupcakes, but in this case, you can roll the ganache once it’s chilled into balls to make truffles.
Making your own chocolate truffles is super easy. This recipe requires a fair bit of patience, as the ganache needs to chill in the fridge for a few hours or even better, up to overnight.
What Ingredients You’ll Need To Make Chocolate Truffles
- Dark Chocolate – I use a supermarket’s own brand chocolate bar. Honestly, you don’t need to spend lots on expensive chocolate – use whatever fits in with your budget. I tend to go for a chocolate that is at least 50% cocoa solids or thereabouts. You can make chocolate truffles with chocolate containing over 70% cocoa solids. These will be slightly more bitter in taste, so bear that in mind.
- Double Cream – Full-fat double cream is essential for these chocolate truffles. The cream will make your truffles extra decadent, will give them that soft, melt in the mouth texture.
- Butter – Use either salted or unsalted butter – I prefer to use salted butter. The butter adds even more richness and will help make the chocolate truffles easier to roll. Once the truffles come to room temperature ready for serving, the butter, just like the cream, gives them that soft texture.
- Brown Sugar – Just a tablespoon of brown sugar brings a touch of extra sweetness to balance out the dark chocolate. You can omit it if you want.
Transfer your chocolate mixture to a shallow baking tin, cover and chill. Chilling time is very important.
The ganache needs chilling for at least 3 hours. I would recommend longer, even up to overnight.
These are indulgently creamy chocolate truffles. The only downside to that is that they’re very sticky when rolling.
Scoop the truffles into 2 teaspoon sized portions. You can roll them smaller and use 1 teaspoon instead and therefore make double the amount of truffles. Roll them as quickly as you can, as soon as the chocolate hits your hand, it will begin to soften/melt slightly, so the trick is to roll as quickly as you can – they don’t need to be the perfect round shape.
Once you’ve rolled your truffles, roll them in sifted cocoa powder. Alternatively, you can roll the truffles in chocolate or colourful sprinkles. Desiccated coconut, chopped nuts, crushed biscuit/cookies, or even some crushed freeze-dried fruit would contrast really well.
Once the truffles are coated, finally, place the truffles back in the fridge again for a further half an hour to set. After that, the wait is finally over and the truffles are ready to eat!
The longer they sit in the fridge, the firmer texture your truffles will have.
These make a lovely edible treat for your friends and family for a special occasion.
Our truffles only lasted just over a day. I loved them even more the next day when they’d been in the fridge overnight and the chocolate flavour definitely intensified.
- 200 g dark chocolate use chocolate containing at least 50% cocoa solids
- 150 ml double cream
- 25 g butter (salted or unsalted)
- 1 tablespoon brown sugar optional
- 1-2 tablespoons cocoa powder for coating the truffles
- Chop the chocolate into small pieces - the smaller, the quicker the chocolate will melt. Transfer the chopped chocolate to a medium sized mixing bowl.
- Place the cream, butter and brown sugar (if using) in a small pan. Heat gently until bubbles just begin to appear on the surface. You don't want this mixture rapidly boiling.
- Pour the warm cream mixture over the chopped chocolate. Gently stir until the chocolate is completely melted. Transfer the ganache to a shallow baking tray, cover and place in the fridge for at least 3 hours or up to overnight.
- When ready to roll the truffles, sift about a tablespoon or two of cocoa powder on a plate or in a small bowl. Take 2 teaspoons worth of the ganache, very quickly roll into a ball using your hands - try to limit how long the mixture is in your hands. Drop the truffles in the cocoa powder and roll around to coat. Transfer to a plate and repeat with the remaining ganache.
- Place the truffles in the fridge to set for a further 30 minutes before serving. The truffles will keep stored in the fridge for up to one week.
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