A chocolate truffle is a simple but incredibly delicious treat. A truffle is something everyone should learn how to make, at some point, if you love chocolate. Surprisingly easy, if you stick with a basic four ingredient truffle recipe like this one, and completely worth it. Technically speaking, a chocolate truffle is a confectionary, traditionally made with a rich chocolate ganache center and coated in a chocolate cocoa powder. The name “truffle” derives from what’s considered their traditional shape, which resembles a truffle, otherwise known as the edible part of a tuber fungus. In the chocolate truffle world, there are now many variations. The French truffle is the standard and made with cream and chocolate and finished by being rolled in cocoa powder or a thin coating of nut powder. The Belgian truffle is made with dark or milk chocolate filled with ganache, buttercream or a rich nut paste. The Swiss truffle is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into molds to set before being sprinkled with cocoa powder. The American truffle is typically shaped like a half-egg, is coated with chocolate, and contains a mixture of dark or milk chocolate with butterfat. Lastly, there is even a vegan truffle which can have various shapes or flavors but uses nut milk and nut butters instead of dairy products.
No matter what type of truffle you prefer, they are all delicious decadent treats for any chocolate lover. This chocolate truffle recipe is incredibly easy to make, so simple, your kids can do it themselves (if you allow it) just watch the cocoa powder which can easily get everywhere. These rich chocolate treats can truly be enjoyed anytime, but I think are a lovely way to end a dinner party along with an espresso or strong cup of coffee.
- 8 ounces of good quality semi-sweet or bittersweet chocolate, chopped into small pieces
- 1/2 cup of heavy cream
- 1 1/2 teaspoons of vanilla extract
- Cocoa powder for dusting
- Step 1 To make the ganache base, place the chocolate in a small mixing bowl. Line a baking sheet with parchment paper and set aside.
- Step 2 In a small saucepan, over low heat, heat the heavy cream until simmering. Remove from the heat and pour over the chocolate.
- Step 3 Add the vanilla and let sit for a few minutes.
- Step 4 Stir well to incorporate and make sure all the chocolate has melted. Allow to cool slightly.
- Step 5 Refrigerate the chocolate ganache for at least two hours to set.
- Step 6 Working quickly, use your hands to gently roll into even balls (I use a melon ball to scoop). Place on the prepared baking sheet. If starting to melt, refrigerate briefly before finishing truffles.
- Step 7 Place some cocoa powder in a small bowl. Gently roll ganache balls in cocoa to coat. Place on a plate and refrigerate until serving.