Chocolate Truffles

Especially popular at Christmastime, these heavenly chocolate truffles are easy to make.

Preparation time: 45 minutes + overnight refrigeration
Makes approximately four dozen truffles

chocolate truffles


  • 300 grams (10 ½ ounces) superior-quality semisweet chocolate, finely chopped
  • 100 grams (3 ½ ounces) unsweetened cocoa powder
  • 60 grams ( 2 ounces) bittersweet chocolate, finely chopped
  • 200 ml (6 ¾ fl. ounces) crème fraîche (whipping cream may be used)
  • 50 grams (1 ¾ ounces) soft butter


  1. Place finely chopped semisweet chocolate in heatproof bowl.
  2. Bring cream to a full boil. Remove from heat and pour over chocolate pieces. Let sit for 30 seconds, then add the butter and stir until you have a smooth mixture.
  3. Cover and refrigerate overnight.
  4. When set, using a teaspoon, form small balls by hand. They don’t have do be perfectly round. In fact, real French truffles are shaped irregularly like the famous mushrooms they’re named after.
  5. Place the shaped truffles in the refrigerator for 5 to 10 minutes.
  6. Melt the bittersweet chocolate by placing it in a small bowl set in a shallow pan of water over low heat.
  7. Using a fork, dip the truffles one by one in the melted chocolate and immediately roll them in the cocoa powder. Place in tiny individual paper cups if desired.
  8. Store in a cool place. Do not refrigerate.

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