French Chocolate Truffles

Homemade chocolate truffles are as decadent as they are simple to make. These bite-sized chocolate confections are made with only 4 ingredients, yet they’re blissfully elegant and incredibly delicious. They’re creamy, melt-in-your-mouth and will satisfy any chocolate lovers’ cravings. They’re a luxurious treat to serve after dessert or a perfect edible gift.

The origin of Chocolate Truffles

French truffles are said to originate from Chambéry, in Savoie, France. They were supposedly invented by pastry chef Louis Dufour, in 1895. Missing key ingredients for his standard chocolates, the chef came up with the idea of combining crème fraiche, vanilla and cocoa to create little round balls. He dipped them in melted chocolate, rolled them in cocoa, and named them “truffles”, as they resembled the look of actual truffles.

Nowadays, most recipes differ from Louis Dufour’s, as they use heavy cream rather than crème fraiche, and are either dipped in chocolate or rolled in cocoa – not both. That said, I like to think they’re even simpler to make, and just as delicious.

Ingredients you’ll need for this French Chocolate Truffles recipe

This recipe is simple and made using only 4 ingredients: chocolate, heavy cream, salt and vanilla extract. The truffles are then rolled in the toppings of your choosing. Let’s take a closer look at these ingredients before we start.

1. Chocolate. Opt for a good quality, dark or semi-sweet chocolate bar or block that has a cocoa content between 60% and 75%. You can typically find this baking chocolate sold in 4 ounce bars/blocks in the baking aisle. Avoid using chocolate chips as they won’t blend smoothly into a truffle-like consistency.
2. Heavy cream. Choose a liquid heavy cream with a 35% fat content. Avoid using half and half or skim as they won’t yield a rich-enough texture for the truffles.
3. Salt. A pinch of salt makes all the difference!
4. Vanilla extract. I am a traditionalist when it comes to chocolate truffles: I like to allow the chocolate flavor to shine and simply opt for a little splash of vanilla extract. But feel free to get creative if you would like with almond extract, orange extract, espresso bitter or even a splash of rum or Grand Marnier. Only use one of these flavourings for the truffles: do not mix flavors or you will overwhelm the chocolate taste.

Topping Options:

The fun part of chocolate truffles is rolling them in the toppings of your choice! Cocoa powder is the traditional selection, but allow you imagination to go wild! Shredded coconut, shaved almonds or crushed hazelnuts are a few of my favorites.

Frequently Asked Questions

What is the best type of chocolate for making truffles?

Since chocolate truffles are virtually just chocolate and cream, splurging in some really good chocolate definitely makes a big difference in taste and texture. The best type of chocolate for making truffles is a chocolate bar or block with a cocoa content ideally between 60% to 75%. Some of the brands I can recommend are  Callebaut, Guittard, and Valrhona brands.

Use dark or semi-sweet chocolate for rich truffles. I don’t recommend using any chocolate with higher than 80% cocoa or the truffles will end up too bitter.

I don’t recommend using milk chocolate as the truffles will be too sweet and feel too rich.

Lastly, using chocolate chips is a definite NO! Chocolate chips have a coating that prevent them from melting smoothly, which means you’ll get a ganache that is gritty. 

How do you store chocolate truffles?

Chocolate truffles can be kept in the fridge for up to 2 weeks. Note that truffles can easily absorb odors, so I prefer to place them in an airtight container or on a plate with plastic film over top.

You can also freeze truffles for up to 3 months, in an airtight container. For thawing, place them overnight in the fridge and then at room temperature one hour before serving.

Audrey’s tips

• The recipe starts by making the chocolate ganache– a mixture of melted chocolate and warmed heavy cream. When warming up the heavy cream, make sure you do not bring it to a boil. Turn off the stove when you see the first tiny bubbles appear around the edge of the saucepan. If the cream is too hot when you add the chopped chocolate in it, the chocolate ganache will likely separate.
• Work quickly when rolling the truffles between your palms to shape them. The longer the truffles stay in your hands, the warmer and softer they will get.
• Truffles are meant to be served slightly soft, for a melt-in-your-mouth experience. Don’t serve them stone cold! If you prepared them a few days ahead and stored them in your fridge, make sure you take them out at least one hour before serving so they have time to soften.

I hope you’ll love these French Chocolate Truffles as much as I do! They are a great recipe to add to your repertoire, as they’re great to make year-round. They are easily made with simple ingredients and can be prepared ahead and chilled in the fridge before serving. This is ideal if you’re hosting a dinner and need to manage your time in the kitchen wisely.

More chocolate recipes to try: 

• Classic French Chocolate Pots de Creme
• Classic French Chocolate Moelleux Cake
• Thick Double Chocolate Puddings
• Dark Chocolate Olive Oil Cake 
• Julia Child’s Queen of Sheba Chocolate Cake
• Parisian Hot Chocolate
• Chocolate Chip Cookies with sea salt 
• Buckwheat Chocolate Chip cookies

French Chocolate Truffles

Print Recipe

Serves: Makes 12 truffles Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 16 voted )

Ingredients

2/3 cup (160ml) heavy cream (35%) 
8 oz (226g) quality chocolate bar, finely chopped (60-75% cocoa). 
½ tbsp (7.5ml) vanilla extract
¼ tsp salt
For rolling the truffles: unsweetened cocoa powder, crushed nuts, shredded coconuts

Instructions

Step 1 – Place the chopped chocolate in a heat-proof bowl.

Step 2 - In a small saucepan, heat the cream until it almost reaches a boiling point – but do NOT allow it to boil. Small bubbles will appear around the edges of the saucepan. Immediately remove from the heat and pour over the chocolate. Stir until the chocolate is fully melted and combined. Add the salt and vanilla extract, and stir to blend.

Step 3 – Let the bowl cool completely to room temperature, cover with film and refrigerate for 2 hours. The preparation should be thick and firm, yet spreadable.

Scoop the truffle mixture into little mounds on a lined baking sheet and refrigerate again for 30 minutes. This helps dry out the parcels of ganache and makes them less sticky and easier to roll.

Step 4 – Place about a ¼ cup of cocoa powder, crushed nuts and/or shredded coconut in a shallow little plate. One by one, grab the same parcels of chocolate ganache and quickly roll into a ball between the palm of your hands. Work fast, the truffles will soften as you handle them. Roll the truffles gently on the plate of toppings to coat evenly, and place them on a clean plate or serving tray.

Chill at least 2 hours until ready to serve.