Chocolate French Truffles Recipe

These chocolate French truffles are rich, decadent, and so easy to make.

Dark Chocolate French Truffles are a luxurious, melt-in-your-mouth dessert that will satisfy any dark chocolate lover's craving. Handmade chocolate ganache center dusted in cocoa powder gives these truffles an enticing assortment of flavors. 

The addition of butter in this recipe provides a creamier mouthfeel, while the added salt and vanilla extract help emphasize the flavor of the chocolate.  You can serve these at the end of a special meal or give them out as gifts for Valentine's Day and Christmas.  

Why You'll Love These Chocolate French Truffles

• Only 6 ingredients!  This combination of simple ingredients makes the most indulgent, creamy French chocolate truffles. 
• Can be prepared in advance: These traditional dark chocolate truffles can be stored in the refrigerator for up to 2 weeks. It's a great recipe to make ahead. 
• Makes a great edible gift: Homemade chocolate truffles are a quick & easy treat to gift during the holiday season.

Ingredients

• Chocolate: You want to choose a high-quality chocolate bar at around 60-70%.
• Heavy Cream: Heavy cream or heavy whipping cream is a base ingredient that helps the ganache to set. If you are dairy-free, the heavy cream may be replaced with full-fat coconut cream. Coconut milk is not recommended since it is thinner and does not have the creamy consistency of coconut cream.
• Butter: Softened unsalted butter makes the ganache creamier and also gives the finished product a better mouthfeel. It is technically optional, so feel free to skip this ingredient if you can not tolerate dairy. You can also use dairy-free butter or melted coconut oil.
• Salt: A pinch of salt helps enhance the flavors.
• Vanilla Extract: Pure vanilla extract adds exceptional flavor to your chocolate truffles.
• Unsweetened Cocoa Powder: You can use natural cocoa powder or Dutch-processed cocoa powder to cut through the richness of the chocolate ganache.

Instructions

The recipe starts by making chocolate ganache – a mixture of melted chocolate and cream.

1. Finely chop the chocolate. Place the chopped chocolate in a medium-sized bowl.
2. Warm the cream. In a small saucepan, bring the heavy cream to a simmer (do not let the cream boil; too hot liquid can cause the chocolate to seize up, causing a grainy, dull-looking ganache). Small bubbles will appear around the edges of the saucepan. Immediately remove the cream from the heat.
3. Combine cream and chocolate. Add the softened butter to the chocolate and pour the heavy cream evenly over the top. Allow the mixture to sit for 2-3 minutes.
4. Stir the ganache. Add the vanilla extract and salt. Using a rubber spatula, stir until the chocolate has completely melted. If solid pieces of chocolate remain, you can microwave the bowl in 5-second increments, while stirring in between, until the chocolate has melted and the ganache has formed. Or you can use a double boiler to warm the chocolate mixture.

5. Cover and refrigerate. Place a piece of plastic directly on top of the ganache. This will prevent condensation. Refrigerate the ganache for at least 2 hours before rolling it into truffles. The ganache is ready to be rolled when it feels firm to the touch.
6. Prepare the truffles. Line a baking sheet with parchment paper. To a small bowl, add the sifted cocoa powder. Scoop the set truffle mixture into 2 teaspoon-sized mounds, around 15 grams. I like to weigh the mounds on a food scale.
7. Round out the truffles. Use food gloves if desired. With your clean palms, carefully roll each truffle into a round ball. Set the truffles onto the lined baking sheet and into the freezer for 5 minutes. Remove the truffles and re-roll the balls once more to ensure they are perfectly smooth.
8. Coat the truffles. Roll the truffles gently in the bowl of cocoa powder to coat them evenly, and place them on a clean plate or serving tray. Cover tightly and store truffles in the refrigerator for up to 2 weeks.

Substitutions & Variations

For added texture and flavor, these traditional French dark chocolate truffles can also be dipped in melted dark chocolate. Once the chocolate is firm, begin rolling the truffles in cocoa powder.

• Add Extract Flavors: Instead of vanilla extract, use ¼-1/2 teaspoon of almond extract, orange extract, or even peppermint extract.  
• Add Alcohol: Leave out the extract and add 1-2 Tablespoons of Grand Marnier, Rum, Brandy, Irish Cream, or any favorite liquor.
• Fruit Truffles: Raspberry truffles, strawberry truffles, or coconut-flaked truffles can be made by rolling ganache balls in your fruit of choice.
• Nuts: These truffles can be rolled in different tree nuts, such as almonds, walnuts, or chopped pecans.
• Espresso: Add a teaspoon of espresso powder to the warm heavy cream for a coffee flavor.
• Chocolate Coated: You can dip truffles in melted dark chocolate and serve them as is, or coat them in cocoa powder.
• Dairy-Free + Vegan: You can use vegan butter and coconut cream to make these French truffles dairy-free and vegan-friendly. 

Tips

1. Use gloves. Wearing rubber gloves or coating your hands in some cocoa powder will make rolling the truffles less messy.
2. Finely chop the chocolate. Chopping the chocolate into finer pieces will help the chocolate to emulsify with the warm cream more quickly.
3. Quality matters. Use high-quality dark chocolate bars for the best results. French truffles are typically made of 60-70% dark chocolate, not milk chocolate.  Chocolate chips can work, but are not recommended because of the stabilizers. I love using chocolate bars from brands like Ghirardelli or Lindt for this recipe.
4. Weigh the ingredients. Using a kitchen food scale will help ensure the accuracy of this recipe.
5. Chill for at least 2 hours. The ganache needs to be set before rolling, which will take around 2 hours. If the ganache is too hard to roll, let it come back to room temperature for a few minutes.

Storage

To store: For best results, store these homemade truffles in an airtight container in the refrigerator for up to 2 weeks. Truffles can be left at room temperature for several hours when serving.

To freeze: Truffles can be stored in a freezer-safe container and frozen for up to 3 months. Thaw in the refrigerator, then bring to room temperature.

FAQ

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