French Truffles Recipe
Make French Truffles Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Ganache
Coatings & Finish
Method
Prepare Ganache
- 1
Chop chocolate
Place the finely chopped bittersweet chocolate in a medium heatproof bowl. Ensure pieces are small and uniform so they melt evenly.
- 2
Heat cream
Pour the heavy cream into a small saucepan and heat over medium until it just begins to simmer and small bubbles form around the edge (do not boil). Remove from heat immediately.
- 3
Combine
Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes to soften the chocolate.
- 4
Emulsify
Using a silicone spatula or whisk, gently stir from the center outward in small concentric circles until the mixture becomes smooth and glossy and all chocolate is melted, about 1–2 minutes.
- 5
Finish ganache
Stir in the unsalted butter, corn syrup (if using), vanilla extract, and a pinch of salt until fully incorporated and smooth. Taste and adjust salt if necessary.
- 6
Chill ganache
Cover the bowl with plastic wrap (press wrap onto surface of ganache to prevent skin). Refrigerate until the ganache is firm enough to scoop and shape, about 1.5–2 hours. For faster setting, transfer to a shallow container to cool more quickly.
Shape Truffles
- 7
Prepare coating station
Line a baking sheet with parchment paper and set out shallow bowls: one with unsweetened cocoa powder, one with confectioners' sugar (if using), and one with chopped toasted nuts. Have a small cookie scoop or teaspoon and a small tray for transferring formed truffles.
- 8
Portion ganache
Once ganache is firm, use a small cookie scoop (about 1/2 tablespoon) or a teaspoon to portion out ganache. Scoop and quickly drop onto the prepared parchment. Work relatively quickly so the ganache stays cool; you can place the tray back in the fridge for a few minutes if it becomes too soft to handle.
- 9
Roll into balls
Lightly flour or lightly oil clean hands (or wear disposable gloves). Roll each scoop between your palms into a smooth ball, about 1-inch diameter. If the ganache softens while shaping, chill the tray for 10–15 minutes and continue.
Coat & Finish
- 10
Dust with cocoa or sugar
Roll each truffle in the unsweetened cocoa powder or confectioners' sugar until evenly coated. Tap off excess. For nut-coated truffles, press rolled truffles into the chopped nuts to adhere a thin layer.
- 11
Optional drizzle
If you want a drizzle, melt the additional 2 oz dark chocolate gently in a heatproof bowl over a pan of barely simmering water (double boiler) or in short bursts in the microwave, stirring until smooth. Drizzle melted chocolate over cooled, coated truffles using a fork or piping bag.
- 12
Set and store
Place finished truffles back on parchment and chill for 10–15 minutes to set coatings. Transfer to an airtight container with layers separated by parchment and store in the refrigerator for up to 2 weeks. For best flavor and texture, bring to room temperature (15–20 minutes) before serving.