Monday, December 14, 2009

French Truffles and some variations

I grew up in Belgium, the country of awesome chocolate! I got really spoiled, because wherever I go I always long for creamy Belgian chocolate. But now living in France, I feel like I need to understand the taste and where the actual difference lays between their approaches. I never made any truffles before, so this is my first attempt and at the same time I tried some different versions starting from the same batter, ganache, as they call it over here. It's always nice to offer some home made truffles over the holidays. These recipes are even perfect for freezing, so you will always have something in the house when you have  unexpected visitors. Once they are in the fridge, bring them on room temperature before serving to get the full flavour of the main ingredients.

French truffles - Ganache recipe  
around 2 dozen of truffles
150gr dark chocolate (more than 75% cocoa preferably) 
150ml heavy cream
25gr unsalted butter
cocoa powder 

1. break the chocolate in small pieces in a glass bowl 
2. add the cream and unsalted butter in a small saucepan and heat over middle heat until it starts to boil and add immediately to the chocolate 
3. stir the chocolate with the heated cream and butter until very smooth 
4. if you want to make different truffles, divide the ganache in smaller bowls (this is also better when you start making the truffles so that substance won't melt too quick) and put them in the fridge for 3 to 4hours.
5. create the truffles by using 2 spoons in order to get a rough shape and dust each one straight away with some cocoa powder and place them in a paper box.

Almond truffles:
Extra ingredient:
toasted almonds (crushed into small pieces) 
5. toast the almonds in a frying pan (without butter) until they are slightly brown and crisp 
6. spread them on a flat plate so that you can roll the round chocolate truffle (if you like a smoother look) in the crushed almonds, press them slightly in the chocolate. 

Green tea Truffles:

Extra ingredient:
green tea powder
5. create the truffles by using 2 spoons in order to get a rough, more rock, shape and dust each one straight away with some green tea powder.
Place it immediately into a paper case. Obviously the less handling the better as the warmth of your hands melts the chocolate. 


  1. I'm drooling over your truffles... thanks for sharing their recipe :-)

  2. These are really, really gorgeous. I'm sure they taste delectable, but I have to say--when it comes to these chocolates, eating with the eyes is very much a reality rather than just a saying.

  3. Lovely blog and needless to say...gorgeous presentation! Great recipes too.

  4. The green tea truffles look especially good!



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