French truffles got their name in 1895 because their lumpy chocolate coating looked exactly like expensive underground fungi.
Chocolate Truffles
Indulge in the ultimate sweet treat with our easy chocolate truffles, crafted from rich chocolate bars and a splash of cream! These delightful bites are perfect for sharing on Valentine’s Day or any day you want to impress. Roll them in cocoa powder or crushed nuts for that extra touch of decadence!
Prep
15
min
Cook
30
min
Serves
18
people
Level
beginner
📝 Ingredients
Serves 18🥛Dairy & Eggs(1)
- 生クリーム100g (3.53 oz)
🫙Pantry Staples(3)
- 板チョコ4枚(200g) (7.06 oz)
- 板チョコ2枚(100g) (3.53 oz)
- ココアパウダー約40g (1.41 oz)
📦Other(1)
- 任意:チョコペン/アラザン/クッキー/ホワイトチョコレートoptional
👨🍳 Instructions
- 1
Melt 4 chocolate bars and mix with heavy cream to create ganache.
- 2
Chill the ganache until firm, then scoop and roll into balls.
- 3
Coat the truffles in cocoa powder or melted chocolate, and decorate as desired.
💡 Pro Tips
- ✓Heat cream to exactly 185°F before pouring over chopped chocolate to create a stable emulsion - too hot (over 195°F) breaks the cocoa butter, too cool (under 170°F) won't melt the chocolate completely.technique185°F
- ✓Use a 2:1 ratio of chocolate to cream by weight for ganache that sets to the perfect scoopable consistency - this creates 22-25% fat content needed for stable truffle texture.ingredient2:1 ratio
- ✓Chill ganache for exactly 2-4 hours at 40°F until it reaches the consistency of soft butter - over-chilling makes it too hard to scoop smoothly and creates cracked truffles.timing2-4 hours at 40°F
- ✓Keep your hands cool (under 70°F) when rolling truffles by dipping them in ice water and drying thoroughly between batches - warm hands melt the ganache and create misshapen truffles.techniqueunder 70°F
- ✓Temper coating chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to achieve proper crystal formation for a glossy finish that won't bloom.equipment115°F-84°F-88°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
18
people
Level
beginner
Share this recipe
French truffles got their name in 1895 because their lumpy chocolate coating looked exactly like expensive underground fungi.
Chocolate Truffles
Indulge in the ultimate sweet treat with our easy chocolate truffles, crafted from rich chocolate bars and a splash of cream! These delightful bites are perfect for sharing on Valentine’s Day or any day you want to impress. Roll them in cocoa powder or crushed nuts for that extra touch of decadence!
📝 Ingredients
Serves 18🥛Dairy & Eggs(1)
- 生クリーム100g (3.53 oz)
🫙Pantry Staples(3)
- 板チョコ4枚(200g) (7.06 oz)
- 板チョコ2枚(100g) (3.53 oz)
- ココアパウダー約40g (1.41 oz)
📦Other(1)
- 任意:チョコペン/アラザン/クッキー/ホワイトチョコレートoptional
👨🍳 Instructions
- 1
Melt 4 chocolate bars and mix with heavy cream to create ganache.
- 2
Chill the ganache until firm, then scoop and roll into balls.
- 3
Coat the truffles in cocoa powder or melted chocolate, and decorate as desired.
💡 Pro Tips
- ✓Heat cream to exactly 185°F before pouring over chopped chocolate to create a stable emulsion - too hot (over 195°F) breaks the cocoa butter, too cool (under 170°F) won't melt the chocolate completely.technique185°F
- ✓Use a 2:1 ratio of chocolate to cream by weight for ganache that sets to the perfect scoopable consistency - this creates 22-25% fat content needed for stable truffle texture.ingredient2:1 ratio
- ✓Chill ganache for exactly 2-4 hours at 40°F until it reaches the consistency of soft butter - over-chilling makes it too hard to scoop smoothly and creates cracked truffles.timing2-4 hours at 40°F
- ✓Keep your hands cool (under 70°F) when rolling truffles by dipping them in ice water and drying thoroughly between batches - warm hands melt the ganache and create misshapen truffles.techniqueunder 70°F
- ✓Temper coating chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to achieve proper crystal formation for a glossy finish that won't bloom.equipment115°F-84°F-88°F