Belula

Dark Chocolate Truffles

This dark chocolate truffle recipe requires minimal effort and guarantees big results. They are delicious, only 5 ingredients needed and will have you looking like a total pro.

Belula January 19, 2021
Dark chocolate truffles on a black tart tin

Chocolate truffles are one of my favorite things to gift! Such an easy treat to make and at the same time so delicious, rich, and decadent: perfect for a homemade valentine's day gift! Or any other kind of gift really: my sweet neighbor went on a trip for a couple of days, and she came back with a present for Leon, my son. So, we made dark chocolate truffles as a big thank you! This is an easy chocolate truffle recipe, that will make you look like a real pro! Hope you like them! If you are more into chocolate cakes, then this Chocolate Fudge Cake is for you!

Truffles in 4 black tart tins
One truffle on a mini chocolate fork

What is a chocolate truffle?

They are a chocolate confectionery made of chocolate ganache, covered in cacao powder.

Traditional truffles are made of dark chocolate; however, you can flavor the ganache with whatever you like and make a rum truffle, or a chocolate and raspberry truffle por example.

Their name comes from the similarity it holds to the other truffles: the edible fungi. Which are also delicious!

What will you need to make them?

Whipping cream: must be whole fat cream: over 35 % of fat content.

Glucose syrup or corn syrup: it is important because it act as an anti-crystalizing (keeps the ganache from getting too hard).

Butter: unsalted and with over 82% fat content.

Dark chocolate: use a good quality one with over 60% cacao. I like Valrhona: either this 64% Valrhona Dark Chocolate - 64% Cacao or 70% Valrhona Dark Chocolate - 70% Cacao.

Cacao powder: also use a good quality cacao, that has no sugar in it. I use Valrhona or Callebaut Cocoa Powder.

Gloves: you will need gloves to roll the truffles into spherical shape.

A chocolate dipping fork: if you don't have one, you can use a 2 skewers or a very thin dessert fork.

Closeup of truffles in a black tin
Truffles seen from the side with a chocolate fork on the side

How to make chocolate truffles?

This chocolate truffle recipe is easy and very straightforward! When making these little balls of heaven there are 3 main steps you need to follow:

  • Make the chocolate ganache: bring the corn syrup and cream to a boil and pour over the chopped dark chocolate. Let it sit for 3 minutes and then using a whisk emulsify the mixture until you obtain a shiny and smooth chocolate ganache. Mix in the softened butter. Let it sit covered with plastic wrap or beeswax wrap overnight at room temperature.
  • Shape the ganache into small spheres.
  • Roll the truffles in cocoa powder.
Dark chocolate ganache in a glass bowl
Truffles seen from the side with a chocolate fork on the side

Notes on the chocolate ganache:

  • When you are emulsifying the chocolate and cream/corn syrup you want to avoid creating air bubbles. To do so, make sure your whisk is perpendicular to the bowl: hold it very straight. Secondly your circular movements should be small and slow, and let them get bigger as you see the color of the mixture changing at the center.
  • Cannot stress this point enough. Let the ganache rest overnight: you will see how its texture goes from completely liquid to a smooth like paste you can work with. If you do not wait, the next step will prove difficult!
Shaved chocolate in a bowl
Glass bowl with chocolate shavings and cream
Dark chocolate truffles on a black tart tin
Dark chocolate truffles on a black tart tin
Chocolate ganache with butter in a bowl
Dark chocolate ganache in a glass bowl

How to shape the dark chocolate truffles?

There are some important steps you must follow:

  • Cover a baking tray with plastic wrap. Transfer the ganache onto a pipping bag and pipe out small half spheres onto the baking try. Refrigerate for 1 hour.
  • Using gloves: stick two little half balls together and roll into a spherical shape.
  • Put the small balls on a clean baking tray lined with plastic wrap.
  • Using your hands cover each ball with a super thin layer of melted tempered chocolate and place on a plate or tray filled with cocoa powder.
  • Roll the truffles in the cocoa powder until they are properly covered and place on a fine mech sieve.
  • Give them a little shake to remove the excess cocoa.

Note: work in batches when shaping the truffles so that the ganache is easy to shape into spheres.

Dark chocolate ganache in a glass bowl
Baking tray covered with plastic wrap
Hand piping chocolate ganache balls on a baking tray
2 hands putting together ganache half balls to form a truffle
2 hands shaping a truffle
Bowl with tempered chocolate and 2 truffles inside
Plate filled with cocoa and chocolate truffles
Truffles on a fine mesh sieve
Truffles on a grey plate

About tempering chocolate

You should temper chocolate when coating sweets or candies because otherwise the chocolate will not solidify when back and room temperature and will melt in your hands. On the contrary if you use tempered chocolate it will solidify and shine once it is back at room temperature.

Tempering chocolate is not difficult, you do need a thermometer though. It is the process of heating chocolate, then bringing the temperature back down, and then up again to stabilize it and be able to coat candies and confections without the chocolate melting in your hands.

Each kind of chocolate follows its own tempering curve, in this case, the dark chocolate curve is as follows:

  • Heat the chocolate to 48 C° over a water bath.
  • Bring down the temperature to 27 C°.
  • Heat it back up to 31 °C. It is now ready to use!

If you want to know more on tempering please check this video and detailed explanation How-To Temper Chocolate.

Plate filled with cocoa and chocolate truffles
Closeup of truffles on a grey plate

Skipping the tempering

If you do not want to trouble yourself with tempering chocolate (totally get it) you have 2 options:

  • Because you are then rolling the truffles in cocoa powder you can coat them with a super thin layer of melted chocolate chips. They will hold their ground and you will not have melted truffles on your hands. Not the same taste tough!
  • You can skip the coating part altogether. Spoiler alert: truffles will not hold their shape as well as when they are coated with melted chocolate before rolling in cocoa! Still a valid option though!
Truffles inside a plate full of cocoa powder
3 mini tart tins filled with dark chocolate truffles

Storing the truffles

They should be kept at room temperature. They last for up to two weeks.

They also keep well if stored in little plastic bags to gift someone.

If you want to keep in the refrigerator, they will last for up to 2 months.

One hand removing a truffle with a mini fork
Truffles in 4 black tart tins

Variations to this easy chocolate truffle recipe

If you want to flavor the truffles with alcohol like whisky or rum, you can! All you need to do is add 5% of the total recipe weight of whisky or rum in with the chopped chocolate.

For this recipe, you should add 35 g of your favorite alcohol!

The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 1 hour
Cook Time: 0 minutes
Total Time: 1 day 2 hours

Servings: 100 truffles
Nutrition: 49 cal
Cuisine: French

Ingredients

  • Cream 290 g
  • Glucose (corn syrup) 45 g
  • Dark Chocolate 350 g
  • Butter 15 g
  • Cacao Powder 200 g
  • Couverture Dark Chocolate 200 g

Procedure

  • 1. Make the chocolate ganache: Bring the corn syrup and cream to a boil and pour over the chopped dark chocolate. Let it sit for 3 minutes and then using a whisk emulsify the mixture until you obtain a shiny and smooth chocolate ganache. Mix in the softened butter. Let it sit covered with plastic wrap or beeswax wrap overnight at room temperature.
  • 2. Shape the dark chocolate truffles: Cover a baking tray with plastic wrap. Transfer the ganache onto a pipping bag and pipe out small half spheres onto the baking try. Refrigerate for 1 hour. Using gloves: stick two little half balls together and roll into a spherical shape. Put the small balls on a clean baking tray lined with plastic wrap.
  • 3. Roll the truffles in cocoa powder: Temper the 200 g of couverture dark chocolate. Using your hands cover each ball with a super thin layer of melted tempered chocolate and place on a plate or tray filled with cocoa powder. Roll the truffles in the cocoa powder until they are properly covered. Remove using a chocolate dipping fork and place on a fine mech sieve. Give them a little shake to remove the excess cocoa.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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