Jigger & JoyFood & Party Recipes← All Recipes
French

Handmade Dark Chocolate Truffles

Velvety ganache truffles rolled in cocoa, sea salt, and crushed espresso

dessert_biteMediumFrench
Prep30 minCook5 minTotal35 minServes30Temproom_temp
vegetariangluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
  • 12 ozdark chocolate(70% cacao, finely chopped)
  • 1 cupheavy cream
  • 2 tbspbutter(softened)
  • 1 tbspliqueur(Grand Marnier, Chambord, or Kahlúa)
  • 0.5 cupunsweetened cocoa powder(for coating)
  • 0.25 cupcrushed espresso beans(for coating)
  • 2 tbspflaky sea salt(for coating)
  • 0.25 cupcrushed pistachios(for coating)
Make Ahead

Truffles keep refrigerated up to 2 weeks. Bring to room temperature before serving for best texture. Uncoated truffles can be frozen up to 2 months.

Instructions
  1. 1Place chopped chocolate in heat-proof bowl
  2. 2Heat cream until just simmering
  3. 3Pour hot cream over chocolate and let stand 2 minutes
  4. 4Stir gently from center until smooth and glossy
  5. 5Stir in butter and liqueur
  6. 6Cover and refrigerate 2 hours until firm enough to scoop
  7. 7Using melon baller or spoon, scoop ganache and roll into 1-inch balls
  8. 8Work quickly - ganache softens from hand heat
  9. 9Place coatings in separate shallow dishes
  10. 10Roll truffles in coating of choice
  11. 11Refrigerate in single layer until serving
  12. 12Bring to room temperature 15 minutes before serving
Notes
Pro Tips

Use the best chocolate you can afford - it's the star. Don't let any water get into the ganache or it will seize. Cold hands help when rolling. Wearing gloves prevents fingerprints. Different coatings add variety - offer an assortment.

History & Origin

Chocolate truffles were invented in France in the late 19th century, named for their resemblance to the prized fungus. They've become synonymous with romance and luxury, a classic ending to an intimate dinner.

Cocktail Pairings
Pairs Well With
portcognacespresso-martinidessert-wine
Save & Share
FrenchMedium