Chocolate truffles by Cyril Lignac
Who can resist these little chocolate treats? I don’t think many people can do it! During this holiday season, my whole family is asking for chocolate candies, fruit pastes, nougat, and of course, professional-style chocolate truffles.
Even though almost all truffle recipes are the same, I like to try a new one every year. I’ve already shared with you the one I make most often and that everyone loves.
It’s the most popular gourmet gift, and I must admit I’m crazy about it too! The chocolate truffle recipe is very simple to make, which leaves me more time to prepare other Christmas treats.
The choices are endless: Alsatian bredele, foolproof gingerbread, almond stars like calissons, melt-in-your-mouth kipferls, and delicious treats… There are so many recipes that there’s not enough time to concoct all these shortbread assortments that are sure to please!
Table of Contents
The ingredients:
- 300 g of dark chocolate (55% or 66% cocoa) (10.5 oz)
- 200 ml ( 6.8 oz) full-fat cream
- 40 g of butter (unsalted or salted) (1.4 oz)
- Bitter cocoa, praline or coconut
I used melted chocolate to coat the truffles, then rolled them in cocoa. I really like this thin, crunchy layer of chocolate that coats the truffles, but it’s not mandatory. In large chocolate shops, they are often offered in this way.
Preparation steps
1. If you’re using chocolate bars, break them into pieces.
2. Place it in a saucepan and melt it using a double boiler or in the microwave. Let cool.
3. Pour the cream into another saucepan and bring to the boil.
4. Stir the hot cream into the melted chocolate in three stages, mixing well between each addition to form a fine emulsion. The ganache should become smooth and homogenous.
5. Once the ganache is lukewarm, add the butter and mix well to smooth it all out.
6. Cover the ganache with plastic wrap and let it set in the refrigerator for a few hours, ideally overnight, so it can be shaped.
7. When the ganache is firm, shape into walnut-sized balls.
8. Roll in cocoa, praline or coconut. You can vary the coatings for even more indulgence!
9. Pack in small bags or boxes. It makes a great gourmet gift for friends and family this Christmas.
Here, in a large box that I gave to a family, it made some very happy people.
Chocolate truffles for Christmas gifts
Easy French Chocolate Truffles
INGREDIENTS
- 300 g dark chocolate 55% or 66% cocoa (10.5 oz)
- 200 ml (6.8 oz )full-fat heavy cream
- 40 g butter unsalted or salted (1.4 oz)
- Bitter cocoa praline or coconut
- I used melted chocolate to coat the truffles then rolled them in cocoa. I really like this thin, crunchy layer of chocolate that coats the truffles, but it's not mandatory. In large chocolate shops, they are often offered in this way.
PREPARATION
- If you're using chocolate bars, break them into pieces.
- Place it in a saucepan and melt it using a double boiler or in the microwave. Let cool.
- Pour the cream into another saucepan and bring to the boil.
- Stir the hot cream into the melted chocolate in three stages, mixing well between each addition to form a fine emulsion. The ganache should become smooth and homogenous.
- Once the ganache is lukewarm, add the butter and mix well to smooth it all out.
- Cover the ganache with plastic wrap and let it set in the refrigerator for a few hours, ideally overnight, so it can be shaped.
- When the ganache is firm, shape into walnut-sized balls.
- Roll in cocoa, praline or coconut. You can vary the coatings for even more indulgence!
- Pack in small bags or boxes. It makes a great gourmet gift for friends and family this Christmas.
- Here, in a large box that I gave to a family, it made some very happy people.
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