Easy French Chocolate Truffles
French chef Cyril Lignac offers us his delicious chocolate truffles that are very easy to make. These chocolate truffles will make a lovely gourmet gift for Christmas.
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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.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!