Chocolate truffles

Christmas is here, so why not making chocolate truffles to give to family or friends. I made 2 kinds of coating, unsweetened cocoa powder and praline bits, but you can also roll them in coconut flakes, confectioner's sugar, powdered almonds, white or dark raped chocolate, crushed unsalted pistachios... just use your imagination! Aren't they a great gift those lovely truffles?!?

Ingredients (makes 24 truffles): 7 oz (200g) good quality dark chocolate - 1/2 cup heavy cream - 1 1/2 tbsp unsalted butter diced
For coating: Unsweetened cocoa powder & praline bits

Break the chocolate in small pieces. Heat up the heavy cream in a small saucepan. When it's almost boiling, pour it over the chocolate, blending them together with a fork. When the mixture is smooth, add the butter, stirring until no lump remains. Cover with plastic wrap and put in the fridge for 8 hours or overnight. The chocolate ganache should be hardened.
Pour the powdered ingredients (cocoa & praline bites) in small plates. Shape the chocolate ganache into balls with your fingers. Then roll them in the powdered ingredient of your choice.
Store the truffles in the fridge in an aerated container and not an airtight one, otherwise the humidity will dampen the dry powdered ingredients.

Truffes au chocolat
Ingrédients (24 truffes): 200 g de chocolat noir de bonne qualité - 15 cl de crème liquide entière - 20 g de beurre mou coupé en dés 
Pour l'enrobage: Cacao non sucré & pralin (vous pouvez utilisez du sucre glace, du chocolat blanc ou noir râpé, de la noix de coco, pistaches non salées moulues...)

Coupez le chocolat en petits morceaux. Versez la crème dans une casserole et portez à ébullition. Versez-la sur le chocolat, en mélangeant avec une fourchette. Quand le mélange devient lisse, ajoutez les morceaux de beurre et mélangez bien afin d'obtenir un mélange bien lisse. Couvrez avec un film en plastique et réservez au frais 8 heures ou même une nuit. La ganache doit durcir.
Versez le cacao et le pralin dans 2 petites assiettes. Façonnez des boules avec vos doigts puis roulez-les dans le cacao ou le pralin.
Conservez-les dans un récipient non hérmétique sinon l'humidité va gâcher l'enrobage.


  1. looks very tasty. I will try it...

  2. looks very pretty and the shot is great!!

  3. Uff these truffles look delicious, I like chocolate practically in everything, it is my only vice.

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