Today I’d like to share with you my family’s recipe for chocolate truffles! I’m not usually a Christmas girl. But with everything we’ve been through over the last few months and the birth of my daughter, I wanted to mark the occasion a little more this year. In my family, we’re a “petits fours” team at Christmas (my sisters and I spent HOURS rolling marzipan). So, for this month’s chocolate-themed Foodista Challenge, my recipe was just right.
Table des matières
The origins of chocolate truffles
For me, it’s a family recipe, but the chocolate truffle originated in December 1895. It’s a chocolate confection invented in Chambéry by Louis Dufour, pâtissier-chocolatier. A little anecdote: he’s the great-uncle of Maurice Opinel, heir to the famous Opinel knives.
Composition of chocolate truffles
There are several recipes for chocolate truffles. The base is shared with chocolate, butter and cream. It’s a simple ganache with a little butter to harden the truffles. Some recipes also contain sugar and eggs. Personally, I don’t recommend choosing a recipe with eggs, as this limits the truffles’ shelf life. On the other hand, you can spice up your chocolate truffles with a variety of coatings: powdered sugar, unsweetened cocoa, crushed hazelnuts… Anything goes!
Which alcohol to use to flavour truffles?
If you’re planning to make sweets just for adults, you can flavour them with a little alcohol. There are several ways to match chocolate: whisky, grand marnier, orange liqueur, brandy… In this case, you can add 50 g of alcohol to your truffles. A little tip: you can divide your ganache into 2 parts and flavour only one part with alcohol. Use a different coating so you can tell the alcohol truffles from the others!
As I said earlier, truffles are simply the hardened version of a chocolate ganache with a little butter. The good news is that it’s an ultra-easy recipe (and if you ever mess up your ganache, be sure to check out my article Ganache ratée : comment rattraper la).
To begin, chop the chocolate with a knife or even a food processor (as Richard Sève does for his macaroons).
Bring the cream to the boil in a heavy-bottomed saucepan. When hot, pour the first third over the chocolate and stir.
Repeat twice until the ganache is smooth. Add the melted butter and chill in the fridge for at least 2 hours.
Roll the truffles
When the ganache is cold, simply scoop out a small ball of ganache and dip into the filling: sugar-free cocoa, powdered sugar, crushed hazelnuts… To do this, you can use a spoon or do it by hand (personally, I do it by hand, but you have to admit that it gets everywhere!). It’s a little more complicated by hand, as body heat heats up the chocolate, so you have to work fairly quickly.
How to store homemade chocolate truffles?
This recipe contains no eggs and the cream is boiled, so it’s pretty safe. I personally keep my chocolate truffles in my fridge. I can’t tell you exactly how long, because I think they’ve always been devoured in 3 days… I think you can easily keep them for a week in the fridge.
This recipe was created as part of FoodistaChallenge #82.
The theme chosen by Sylvie of the blog “La Table de Clara” was “Preparing for the holidays with chocolate” , and the brief was to create a festive decoration.
Feel free to check out the recipes of other participants:
Sylvie de La table de Clara – Viviane de Quoi qu’on mange – Thithoad from Les délices de Thithoad – Jackie from Jackie’s kitchen – Sofia from Plume et prose – Soulef from Amour de cuisine – Zika de Cuisine de Zika – Yolande from Les petits plats de Patchouka – Flo de Flo en cuisine – Muriel from Petites marmites et compagnie – Christelle from La cuisine de Poupoule – Hélène from Keskonmangemaman – Coco de Nice from Cuisine en folie – Isabelle from Une petite faim – Laurence from Plaisir et équilibre – Assia from Gourmandise Assia – Delphine from Oh la gourmande – Natly de Cuisine Voozenoo – Michèle de Croquantfondantgourmand – Michelle de Plaisir de la maison – Salima from C’est salima qui cuisine – Elodie from Gourmandise d’élo – Manon from Les jolies framboises – Catalina from Cata’s blog – Chantal de Un grain de sable ou de sel – Delphine de Maman K’est ce K’on mange? – Samar from Mes inspirations culinaires – Dill from Mes recettes et autres – Mauricette from Momo délice – Lina from Le chaud patate – Natalia from Sucre et épices – Christine from Pause nature – Charlotte de Les recettes de la débrouille – Guy from Guy 59620
Truffes au chocolat
- 1 saladier
- 1 casserole
- 200 g chocolat noir
- 15 cL crème liquide entière
- 100 beurre
- 3 cuillères à soupe cacao sans sucre
- 3 cuillères à soupe sucre glace
- Hachez finement le chocolat.
- Faites bouillir la crème et faites fondre le beurre.
- Versez la crème bouillante sur le chocolat en 3 fois et mélangez bien pour faire la ganache.
- Ajoutez le beurre et mélangez bien.
- Laissez prendre au réfrigérateur pendant au moins 2 heures.
- Sortez la ganache et faites des boules. Trempez-les dans du cacao ou du sucre en poudre.