Description
Rich French chocolate truffles deliver pure Parisian indulgence in delicate cocoa-dusted spheres. Silky ganache centers melt gracefully, transporting taste buds to elegant chocolate shops along French boulevards.
Ingredients
Scale
Main Ingredients:
- 7 ounces (198 grams) dark chocolate (55% to 70%)
- ¾ cup (6 ounces / 170 grams) heavy cream
- 3 tablespoons (1.5 ounces / 42 grams) high-fat butter, softened
Coating Ingredient:
- ½ cup (50 grams) cocoa powder
Instructions
- Finely chop high-quality dark chocolate into uniform, small pieces and place in a medium-sized heat-resistant bowl.
- In a small saucepan, gently heat heavy cream (240 milliliters / ) over medium heat until it reaches a soft, bubbling point, being careful not to scorch.
- Immediately pour the steaming cream directly over the chopped chocolate, allowing the hot liquid to initiate the melting process.
- Allow the mixture to rest for 30 seconds, enabling the chocolate to gradually soften and absorb the cream’s warmth.
- Using an immersion blender or whisk, blend the chocolate and cream until achieving a silky, glossy ganache with no visible chocolate fragments.
- Incorporate softened, room-temperature unsalted butter (28 grams / ) into the ganache, stirring until completely integrated and smooth.
- Transfer the ganache into a large resealable plastic bag, squeezing out excess air, and let it rest at room temperature for approximately 4 hours until it thickens to a pipeable consistency.
- Cover a baking sheet with parchment paper to prepare for truffle formation.
- Snip a small corner from the ganache-filled bag and gently pipe small, uniform mounds onto the prepared baking sheet.
- Briefly chill the ganache mounds in the refrigerator for 10-15 minutes to firm their shape.
- Sift unsweetened cocoa powder into a shallow dish for coating the truffles.
- Carefully roll each chilled ganache mound in the cocoa powder, ensuring complete and even coverage.
- Store the finished truffles in an airtight container within the refrigerator for up to 2 weeks, removing them 15-20 minutes before serving to allow them to reach room temperature and optimal flavor.
Notes
- Precision matters when chopping chocolate, ensuring even melting and smooth ganache texture.
- Use high-quality dark chocolate for rich, authentic French truffle flavor.
- Gentle heating prevents cream from scorching and maintains delicate chocolate consistency.
- Allow ganache to rest at room temperature for proper texture development and easy shaping.
- Cold refrigeration helps firm truffles for smooth rolling and coating process.
- Store truffles carefully to preserve their delicate structure and intense chocolate taste.
- Prep Time: 4 hours 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 95 kcal
- Sugar: 5 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg