French truffles are so easy and pretty!  Seriously, these are a confidence booster.  You’ll have these adorable little chocolate spheres of happiness without a lot of work.  Why are you waiting to make them?

After I made ganache for the first time and had no idea what to do with it, I left it in the refrigerator overnight.  The next day, I remembered watching a video from Anna Olson on truffles.  She made it look so easy.  Messy, but easy.  Could they be that easy to make?

Out came my cookie scooper as I wanted precision.  But this cookie scooper makes giant cookies and truffles are supposed to be a petit four type desert (it is supposed to be one bite,) so I cut each scoop in half with a butter knife.  I decided to wear gloves and I’m glad I did.  I also found out that using the tips of your fingers as opposed to your palms helps it not melt so quickly. 

Once I had little spheres, I chilled them down for another hour.  While chilling, I looked into my pantry for ideas on how to cover them.  I am fresh out of chocolate for dipping, so I decided to look for things I could roll them in.  I found graham crackers, leftover red and green sprinkles and toasted coconut bits.

After rolling around a few in a plate, I got smart.  I used a sandwich baggie.  The ganache stays more round, is less messy and the leftover toppings are in the bag for more!   I started to run out of the Christmas sprinkles, so I decided to add in some toasted coconut.  It was so pretty and tasty.

Portion out and shape:

Roll or shake:

That’s it except to admire your work. Didn’t I promise French Truffles are so easy and pretty?

French Truffles

French Truffles are simple to make truffles and they make an excellent gift! Use high quality chocolate for an extra special treat.

Print Recipe

Prep Time15 minutes minutes

Chill Time12 hours hours

Total Time12 hours hours 15 minutes minutes

Servings24

Calories 40

Ingredients

• ½ cup (113g) 60% cacao bittersweet chocolate
• ½ cup (113g) heavy cream
• ¼ cup (20g) cocoa powder

Instructions

• Pour milk into a saucepan and simmer until it just starts to steam and bubbles form on the sides. Remove from heat and add chocolate. Let sit 2-5 minutes or until most of the chocolate is melting. Stir until well combined and glossy.
• Let cool several minutes before storing in fridge covered overnight or several hours until firm.
• Using a teaspoon, scoop out 24 portions of ganache onto a non stick pan or wax paper. Quickly roll into balls. If mixture starts sticking too much to your hands, place back into the fridge for 30 minutes at a time or until firm.
• After each portion is rolled, chill for at least an hour.
• Roll chilled ganache in cocoa powder. Keep chilled and remove 20 minutes before serving.

Notes

Instead of cocoa, you can use crushed nuts, sprinkles, sugar, cookie crumbs, or tempered chocolate to coat the truffles.

Although dark bittersweet chocolate is traditional, any type of chocolate can be used but the ratio of chocolate to cream changes by weight.  

• For milk chocolate or less than 60% cacao:
  8 ounces (1 cup) of chocolate to 4 ounces (1/2 cup) cream
• For white chocolate: 
  12 ounces (1 1/2 cups) of chocolate to 4 ounces (1/2 cup) cream

Nutrition Facts

French Truffles

Amount per Serving

Calories

40

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

2

g

13

%

Sodium

 

1.7

mg

0

%

Carbohydrates

 

3

g

1

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.