French chocolate truffles (Ganache Style) are the foundation of professional confectionery and the recipe that every serious candy maker learns first. The ganache is nothing more than heavy cream and high quality chocolate melted together, but the ratio, the temperature, and the technique determine everything. A properly made ganache is silky, dense, and intensely chocolatey with a melt-in-your-mouth quality that no other candy can replicate. Rolling the chilled ganache in cocoa powder, chopped nuts, or tempered chocolate creates the rustic, irregular shape that gives the French truffle its signature appearance and its name, which comes from the wild truffle mushroom it resembles.

Ingredients

• 12 oz high quality dark chocolate (70% or higher), finely chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter, room temperature
• 1 teaspoon pure vanilla extract or 1 tablespoon liqueur of choice
• Pinch of flaky sea salt
• 1 cup unsweetened Dutch process cocoa powder for rolling
• Optional coatings: finely chopped toasted nuts, tempered chocolate, powdered sugar

Directions

1. Place finely chopped chocolate in a heatproof bowl.
2. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
3. Pour hot cream over chopped chocolate and let sit undisturbed for 2 minutes.
4. Starting from the center, stir slowly in small circles, gradually widening until ganache is completely smooth and glossy.
5. Add butter one small piece at a time, stirring until fully incorporated.
6. Stir in vanilla or liqueur and salt.
7. Cover surface directly with plastic wrap and refrigerate for 2 to 3 hours until firm enough to scoop.
8. Using a melon baller or small spoon, scoop ganache into rough balls and place on a parchment lined baking sheet.
9. Refrigerate for 15 minutes.
10. Roll each ball quickly between palms to smooth slightly.
11. Roll in cocoa powder or desired coating until fully covered.
12. Refrigerate until ready to serve.

Tips and variations

• The quality of the chocolate is everything in this recipe. Use the best chocolate you can afford.
• Add a tablespoon of espresso powder to the cream for a mocha truffle variation.
• Infuse the cream with fresh mint, lavender, or Earl Grey tea by steeping for 10 minutes before straining and heating.
• Roll in finely chopped toasted hazelnuts and dip in milk chocolate for a Ferrero Rocher inspired variation.
• Work quickly when rolling. The heat of your hands will melt the ganache fast.
• Store in the refrigerator for up to 2 weeks. Bring to room temperature for 15 minutes before serving.

Nutritional information (per truffle, makes 24 truffles)

• Calories: 120
• Protein: 2g
• Fat: 9g
• Carbohydrates: 10g
• Fiber: 2g
• Sodium: 25mg

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