Learn how to make extra creamy chocolate truffles as we do in France with this easy recipe. With only 4 ingredients, you only need to pour warm cream over chopped dark chocolate to make a ganache, add a bit of butter, and let it set in the refrigerator. Then, form balls and roll in cocoa powder to coat. My best recipe, the story of its origin, and lots of tips.
Pour cream into a pan and eventually add the flavor of your choice (vanilla, rum, citrus zest, etc.). Heat the cream to a simmer.
Meanwhile, chop the chocolate into small pieces to melt quickly. Ideally, grate it on a board with a knife.
Pour the cream, one-third at a time, over the chocolate. Pour the first third of cream, stir, the second, stir, then the third, and stir until the chocolate is completely melted. Doing this, you will create an emulsion and obtain a smooth ganache.
Add the soft butter, cut into small cubes, and combine.
Eventually, add one pinch of salt, ½ tablespoon of vanilla extract, and one teaspoon of honey.
Cover with plastic wrap (touching the ganache) and place in a cool room or the refrigerator for 2 hours.
Shape the truffles
Make small balls about the size of bite-sized pieces. Use a small spoon or roll a small amount of chocolate ganache in your hands.
Pour cocoa powder on a plate and roll the truffles in the cocoa until they are well covered.
Please place them in a serving dish. Store them in a cool place before serving.
Notes
Flavor: Add a pinch of salt, vanilla extract, fine orange or lemon zest, rum, etc. Topping: classic French truffles are coated with unsweetened cocoa powder, but you can use ground hazelnut or pistachio, coconut powder, white chocolate chips, etc. Read more information above in the article.