These French dark chocolate truffles are decadently rich and smooth, with a creamy texture that melts in your mouth. A light dusting of cocoa powder gives them a classic look, just like the chocolaterie shops you will see in France.
These dark chocolate truffles will impress any true chocolate lover.
When I went to France, the high-end chocolate shops captured my heart. The cocoa powder truffles had a smooth, silky texture and rich chocolate flavor. I was determined to replicate the decadent, dark chocolate truffles when I got home.
Here is Why This Recipe Works
- The recipe is surprisingly easy, with only four ingredients.
- A higher ratio of cream gives the truffles a softer texture.
- Choosing chocolate with a high content of cocoa butter will make the truffles melt in your mouth.
- Choosing butter with a higher amount of butterfat will give the truffles a more luxurious texture.
If you like these French truffles, you will enjoy our chocolate oblivion cake which tastes like a giant dark chocolate truffle.
The Ingredients
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Dark chocolate
- Heavy cream
- Butter
- Cocoa powder
If you like this recipe, try our French chocolate custard.
How to Make It
Here is a brief overview to get an idea of what to expect with the recipe for cocoa-covered French chocolate truffles. Scroll down to the printable recipe card for all the details.
- Chop the chocolate and add to a bowl. Heat the cream in another bowl.
- Pour the hot cream over the chocolate.
- Whisk the mixture until smooth, then stir in the butter.
- Pour the chocolate into a resealable bag and let it sit until it firms up enough to hold its shape.
- Snip a small section off the corner of the bag and pipe dollops of chocolate onto a baking sheet.
- Let the chocolate get firm in the fridge, then roll the mounds of chocolate in a ball and coat in cocoa powder.
Tips for Success
- The secret to the velvety smooth truffle is a higher ratio of cream in the ganache. Since chocolate is the star, it is important to choose high-quality chocolate.
- Some suggestions for chocolate would be Callebaut, Valrhona, Lindt, or Green & Black’s
- This recipe works best with 60% to 70% chocolate. Anything less than 55% chocolate and the ganache will be too loose to work with unless you reduce the amount of cream.
- Store them in the fridge. Keep the chocolate dusted truffles stored in the refrigerator so they don’t melt.
- Serve them at room temperature. When the truffles have time to sit at room temperature, the cocoa butter and other fats have a chance to get soft and silky smooth.
Recipe adapted from Jacques Torres.
Some More Recipes You Will Love:
Our Chocolate Cupcakes have a creamy, smooth peanut butter frosting. It is a delicious combination that gets rave every time we make them.
Use this Rich Chocolate Sauce to drizzle over strawberry basil ice cream for a decadent dessert.
Our French apple cake is such a decadent dessert that is easy to make.
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French Chocolate Truffles
Ingredients
- 7 ounces dark chocolate 55% to 70%
- ¾ cup 6 ounces heavy cream
- 3 tablespoons 1.5 ounces high-fat butter, softened
For the coating
- ½ cup cocoa powder
Instructions
- Chop the chocolate into fine pieces and place in a medium bowl then set aside.
- Place the cream in a small saucepan and bring to a gentle boil over medium heat (or warm the cream in the microwave). As soon as the cream begins to boil, remove it from the heat and pour it over the chopped chocolate in the bowl.
- Let the mixture sit for 30 seconds to melt the chocolate then using an immersion blender, or a whisk, beat the mixture until it is smooth. Stir in the butter.
- Pour the mixture into a large ziplock bag, seal it then let it sit at room temperature for about 4 hours until it is thick enough to hold its shape when dropped into a mound.
- Line a baking sheet with parchment paper. Clip a corner of the bag off and pipe out small mounds of the chocolate ganache mixture (a little bigger than a teaspoon). If the ganache warms up in your hands while piping and softens too much, place the bag in the fridge for a few minutes.
- Place the mounds of piped chocolate in the refrigerator for 10 to 15 minutes to firm them up.
- Sift the cocoa powder into a pie plate or shallow dish. Roll each mound of chocolate into a ball then roll them in the cocoa powder to coat.
- Store in an airtight container in the refrigerator for up to 2 weeks. Allow them to come to room temperature before serving.
Notes
- European style butters such as Plugra, have a higher fat content and will contribute to a creamier texture.
- Use a chocolate with 55% to 70% cocoa butter
Nutrition
This post was originally published on February 2, 2014. We updated the photos.
John@Kitchen Riffs
Thursday 13th of February 2014
Homemade chocolate truffles look complicated to make, but are so simple! Although as you point out your selection of chocolate is critical. These look outstanding! We make a similar recipe several times a year, and they never last long. Really good stuff -- thanks.
Dahn
Thursday 13th of February 2014
Thanks John, I'm willing to bet you know the perfect amount of rum or brandy to spike your truffles with :) I bet yours are delicious.