A Symphony of French Chocolate Truffles
Indulge in pure decadence with "A Symphony of French Chocolate Truffles," a recipe that perfectly captures the art of gourmet indulgence. Crafted with luxurious dark chocolate, velvety heavy cream, and a touch of pure vanilla, these truffles melt in your mouth with every bite. The smooth ganache is delicately balanced with a hint of butter for that irresistibly silky texture. Customizable coatings—ranging from rich cocoa powder to finely chopped nuts or powdered sugar—make each truffle a unique masterpiece. The recipe is surprisingly simple, with just 15 minutes of hands-on prep time, making it accessible even for novice chocolatiers. Perfect as a decadent dessert, edible gift, or an indulgent treat for yourself, these French-inspired chocolate truffles will add a touch of elegance to any occasion.
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Ingredients
- 200 grams high-quality dark chocolate (at least 70% cocoa)
- 120 milliliters heavy cream
- 25 grams unsalted butter (room temperature)
- 1 teaspoon pure vanilla extract
- 50 grams unsweetened cocoa powder (for coating)
- 50 grams finely chopped nuts (hazelnuts, almonds, pistachios; for coating, optional)
- 30 grams powdered sugar (for coating, optional)
Directions
Step 1
Chop the dark chocolate into small, even pieces and place it in a heatproof bowl.
Step 2
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
Step 3
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to gently melt the chocolate.
Step 4
Using a spatula or whisk, slowly stir the mixture in circular motions starting from the center until the chocolate and cream are fully combined into a smooth ganache.
Step 5
Add the butter and vanilla extract to the ganache, and stir until the butter is completely melted and the mixture is silky.
Step 6
Let the ganache cool to room temperature, then cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the ganache is firm enough to shape.
Step 7
Using a melon baller or a small spoon, scoop small portions of the ganache and roll them quickly between your palms to form a ball. Work quickly to prevent the truffles from melting.
Step 8
Roll the truffles in your choice of coating: unsweetened cocoa powder, finely chopped nuts, or powdered sugar. Shake off any excess coating.
Step 9
Place the truffles on a parchment-lined tray, then refrigerate them for 30 minutes to set.
Step 10
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
| Serving size | (109.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 594.3 |
| Total Fat 45.3g | 0% |
| Saturated Fat 15.5g | 0% |
| Cholesterol 54.6mg | 0% |
| Sodium 4.5mg | 0% |
| Total Carbohydrate 41.2g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 33.6g | |
| Protein 9.1g | 0% |
| Vitamin D 12.3IU | 0% |
| Calcium 77.0mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 365.0mg | 0% |
Source of Calories