Recipe (s) for chocolate truffles, it's easy!

Make homemade chocolate truffles, It's not difficult.
The secret that makes the difference between a lambda truffle and an exceptional chocolate truffle? Use very good ingredients … Because you will only have a quality truffle if you use quality products, logically.
The best is to use a good basic chocolate, a so-called "couverture" chocolate without additives, or a bitter dark chocolate that you will find in pastry shops and in some specialized grocery stores.
As for the different recipes published here and there, beware! We quickly made a ganache that was too fatty and not very malleable, or a dough that turned during cooking!

How to make chocolate truffles according to Marmiton (in video):

Video by Claire

The classic recipe for chocolate truffles

Preparation : 20 min
No cooking (except for melting)

Ingredients (for around 40 truffles) :
300 g of good quality chocolate

• 20 cl (or 2/3 + 1/4 cup) of liquid cream at 30% of mg minimum
• about 40 g (1/3 cup) good quality unsalted butter
• cocoa powder for coating

Preparation of your truffles :
1. The day before : Melt the chocolate in a bain marie ; the bottom of your container should ideally not touch the water, but be really stuck above the steam so as not to burn the chocolate as it melts.
2. Boil the cream in a saucepan and add the melted chocolate (once the heat has been cut). Mix well to obtain a nice ganache.

Reserve this ganache in the refrigerator for the next day.

3. D-day : Melt the ganache in a double boiler. Stir in the butter and let cool until the dough becomes really hard. Put a little in the refrigerator if necessary.

4. With this hardened dough, using a small spoon, form balls and roll them in the cocoa.

For truffles like the pros

To make your truffles a confection worthy of the greatest chocolate makers, present each truffle in a small pleated paper wrapper. You will find them on Amazon, not expensive.
If you want to give them away, opt for a pretty box, like these: click here.

The truffle changes dress! 9 truffle options

Why limit yourself to only truffles coated with cocoa?
Give your truffles a festive and original aspect, by coating them with colored vermicelli, nibs (crushed raw cocoa beans), white chocolate shavings, coconut … Everything is possible, as long as the coating is edible!
You can even roll them in crushed almonds, chopped cranberries, silver candy chips. You just have to reduce them in a blender, with a mortar, with a knife, with an ax … depending on your equipment, and roll the truffles in the powder thus obtained.
Also try the truffles in Carmabar chips or white chocolate truffles rolled in Tagada strawberries.

Brown or gold in color with praline powder or gold powder.

• The birthday truffle

Red in color with pink pralines.

Violet in color with pulverized crystallized violet petals.

Pink in color with powdered pink Reims biscuits (you can also buy Fossier pink biscuit powder directly).

Yellow in color with small crushed star sugars or crushed sugar mimosa grains.

• The Shrek truffle, or "tea-time"

Green in color with mixed raw green pistachios or matcha green tea powder (be careful, both are a bit bitter, you can mix with a little icing sugar).

White in color with grated coconut (or icing sugar, but it's almost too simple!).

Beige in color with pieces of toasted hazelnuts.

Ideas to vary the flavors of your truffles

If you want to flavor your truffles, there are two solutions: spice them with cinnamon, pepper (especially Sechuan or Timut pepper which has a grapefruit flavor), ginger … or flavor your gnanache with natural vanilla flavors or citrus, rum, brandy or coffee.

>>> See also:

How long to keep your homemade truffles?

To keep your truffles as long as possible, it is best to put them in a closed airtight box and place them in the refrigerator or in a cool, odorless place. This way, you can keep them for 2 to 3 weeks.
And for a better tasting, do not forget to put them in a cool place before tasting them.

If you want to start making real all-chocolate truffles, come take a look at another chocolate truffle recipe… and our video how to make chocolate truffles.

Which chocolate to use to make truffles?

It all depends on the quality of the truffles you want to obtain. If this is just a recipe to keep your kids busy, take couverture chocolate, that chocolate that you slip into any chocolate dessert. But if you want to hit the mark on Christmas Eve or New Year's Eve, and arouse envy even after dessert, then opt for an original, super quality dark chocolate or a milk chocolate with an intense cocoa flavor.
Our favorites: The original couverture chocolate beans, from Valrhona, in 1 kg bags. Easy to dose, so quality that even great pastry chefs use it. Available in various origins in dark chocolate (eg Caribbean 66% at € 36.20 per kilo here, or a milder blond chocolate, Dulcey, at € 45.60 per kilo here).

Your truffle dough must be cold enough to remain malleable. Thus, you can form small balls by rolling pieces of dough in the palm of your hand. But you can also use a melon spoon, which cuts balls, like this one to shop online. The advice: opt for a stainless steel model.

Cyril Lignac's tips and advice for original truffles

In the kitchen, there are traditional recipes, often basic recipes, and little tips to add a touch of originality. Cyril Lignac, for example, offers to reinterpret classic chocolate truffles by rolling his ganache balls in chopped salted peanuts, rather than in cocoa powder. If you prefer to roll them in coconut then the pastry chef recommends toasting your grated coconut first. Finally, by planting a small wooden spike in each truffle, you can then immerse them in a melted chocolate glaze (see the recipe here) which, when cooled, will form like a shell.

Where do chocolate truffles come from?

It was the Savoyard Louis Dufour, a pastry chef from Chambéry, who, in 1894, created this typical holiday confectionery in order to compensate for the lack he suffered in his offer of Christmas "sweets" (and not wanting to be downgraded to go to get supplies from his colleagues). He then imagined a ganache made with cocoa, vanilla and cream, to make bite-size pieces, which he coated with cocoa powder and the truffle was born! He called it "the royal truffle".