Truffes au chocolat

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Truffes au chocolat
Bowl of truffles.jpg


Truffes au chocolat [1] [2] aka chocolate truffles require the usage of the best quality chocolates such as Bayonne.


  • 1 cup heavy cream
  • 2 tbsp superfine sugar
  • scant 1/2 pound dark chocolate with at least 70% cocoa solids
  • 2 tbsp unsalted butter
  • 1 tbsp Cointreau or Armagnac (optional)
  • good quality cocoa powder


  1. Combine the cream and sugar.
  2. Scald the cream and sugar - bring to boil, immediately remove from heat.
  3. Whisk in chocolate one piece at a time.
  4. Continuously achieve and keep a smooth consistency.
  5. Let cool slightly.
  6. Whisk in pieces of butter.
  7. Include alcohol, if desired.
  8. Put to chill in freezer for ~20 min.
  9. Using ~2 tsp of mixture create small balls.
  10. Place on parchment paper, on a baking sheet.
  11. Leave in fridge for ~30 min.
  12. Roll the balls in cocoa powder.
  13. Leave in fridge overnight.
  14. Take out and serve.


  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 295-297. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 149. ISBN 978-1-904920-43-4.