This French dark chocolate truffles recipe is great for serving at parties and other celebrations. The delicious homemade soft melting dark chocolate treat is luxurious and always looks good on the desserts table. If you are wondering the reason why these truffles are French, it is because they are made using a chocolate ganache that first originated in Paris at the Patisserie Siravidin in 1850.
When making these truffles, we recommend using a wooden spoon instead of a metal spoon as it doesn’t change the temperature of the chocolate. The finished chocolate truffles will last 5 days in an airtight container in the fridge. If you make a lot of truffles and don’t want to make anymore but have the ganache leftover it can be used to drizzle over cakes, pastries or other types of pudding. Before you can begin making your dark chocolate truffles you will need to prepare your ingredients.
- Double Cream (160ml)
- Dark chocolate (340g)
- Vanilla extract (1 tsp)
- Cocoa powder (35g)
Now that you have all of your ingredients ready, you can begin by chopping up the dark chocolate into small fine pieces. Then Heat the double cream in a saucepan over a medium heat until it becomes hot and starts to bubble but do not allow it to boil. One it bubbles, remove the cream from the heat immediately.
Add the finely chopped chocolate and vanilla extract to the cream and stir with a wooden spoon to make a smooth dark chocolate ganache. Next you will want to allow everything to cool before putting the saucepan into the fridge too chill until it is hard enough to roll it into balls. Measure out each truffle by using a teaspoon and then quickly use your hands to shape the ganache into a ball.
If the ganache starts to melt, simply put it back into the fridge for a few minutes to chill. You will need to work quickly to prevent the chocolate from melting. Feel free to work with a few truffles at at time. Put the cocoa powder onto a flat plate and roll each truffle in the cocoa powder. Then place them on a clean plate and pop them into the fridge to chill until you are ready to serve them.