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
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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
- 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
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