Comments on: French Chocolate Truffles

By: Audrey

Audrey — Wed, 28 May 2025 05:19:03 +0000

In reply to Supriya Kutty. You're so very welcome, Supriya! I am thrilled that you enjoyed these timeless French classic truffles as much as I do. As much as I love gifting these out, it's hard to part with them, they're so delicious :)

By: Supriya Kutty

Supriya Kutty — Wed, 28 May 2025 05:12:21 +0000

The rich, velvety texture and deep chocolate flavor truly capture the essence of French patisserie. The step-by-step instructions were clear and easy to follow, making the process enjoyable and rewarding. I especially appreciated the tips on using high-quality chocolate and the variety of coating options—cocoa powder, crushed nuts, and shredded coconut all added unique touches. These truffles are perfect for gifting or indulging in a luxurious treat. Thank you for sharing such a timeless recipe.

By: Audrey

Audrey — Sun, 01 Dec 2024 08:03:18 +0000

In reply to Valerie. Hello Valerie. I have never tried using coconut cream as a substitute, but I do fear the lower fat content may be an issue. If you are locked in on trying it, perhaps doing a half (or even smaller) batch would be advisable, just to ensure it has both the taste and texture you're looking for before committing to an entire batch. Good luck!

By: Valerie

Valerie — Sat, 30 Nov 2024 14:00:59 +0000

Can I use coconut milk instead of heavy cream

By: Audrey

Audrey — Thu, 14 Mar 2024 08:34:25 +0000

In reply to michele.

Excellent, Michele! That’s the truly great thing about these truffles, you can really make them any size you want, and add anything you want! A little touch of cayenne pepper would be awesome, as would hazelnuts. Really, the possibilities are endless of what you could try.

So happy they turned out for you, and great call on the 70% Lindt… I always have 2 bars on hand 🙂

By: michele

michele — Thu, 14 Mar 2024 01:15:12 +0000

I have never made truffles before and these were surprisingly easy to make. I used Lindt 70% chocolate, which works beautifully (I also use this for the chocolate moelleux cake). I made the truffles a bit smaller, making 15 instead of 12, and I think I will make them even smaller next time, maybe 18. I prefer the smaller size. I rolled them in coconut and cocoa powder as suggested, but also did some with a bit of maldon salt in the cocoa. I happen to love salted chocolate, and this works quite well although they get a little blotchy looking. Next time I may try some hot pepper, and finely ground hazelnuts or walnuts.

Thank you for another hit Audrey!

By: Audrey

Audrey — Thu, 15 Feb 2024 16:53:54 +0000

In reply to Deb Walsh. Thanks, Deb! My husband absolutely LOVED the coconut ones as well. He loved them all, really... But definitely preferred those. As for the cocoa "melting" in, I found that by really coating them well the first time, it tends not to happen (or show visibly). But re-rolling them will work just as good.

By: Deb Walsh

Deb Walsh — Thu, 15 Feb 2024 16:08:43 +0000

I made these (cocoa-dusted and desiccated coconut-dusted varieties) the day before Valentine’s Day, and placed them in an airtight container overnight. The cocoa “melted” somewhat into the truffle overnight, but I rerolled those before serving and they looked just like yours again. Surprisingly, my husband (a chocoholic) preferred the desiccated coconut-dusted one! At first I thought they were too big, but once you start eating one, you will want all of the 3-4 bites of them to savor. Excited to try your suggestion of Grand Marnier for flavoring next time.

By: Audrey

Audrey — Sun, 28 Jan 2024 08:15:51 +0000

In reply to Pauline. Thank you, Pauline! If you're looking for something special and easy for Valentine's, these are ideal as well!

By: Pauline

Pauline — Sun, 28 Jan 2024 07:27:24 +0000

These look absolutely amazing Audrey. I’ll save them for next Christmas, they will be perfect.