An easy and quick recipe for gourmets: Chocolate truffles ! We love their melting texture and their cocoa coating. Simple to make with the family, without any special equipment, it is also an ideal gourmet gift to offer for the holidays!
What you will like about these chocolate truffles
- flavor: 100% chocolate, perfect for cocoa lovers! Depending on the chocolate you choose, the taste will be different, more or less intense.
- texture : These truffles are very soft...
- difficulty level : very easy to make! No need for a mold, just a saucepan to melt the cream... These chocolate truffles are accessible to children too.
Choose your ingredients well
- chocolate : for chocolate truffles I use a 65% cocoa chocolate to have a strong chocolate taste, and not too sweet. You are completely free to use a chocolate with less cocoa, but know that it will be sweeter in the end.
- cream : you need full-fat liquid cream at 30% mg
- vanilla : it’s my little extra touch to enhance the taste of chocolate...
- butter : it makes the ganache even more melting in the mouth, and you use very little.
- coating : I use bitter cocoa (the traditional option) to coat the chocolate truffles but you can use lots of different coatings, grated coconut, praline, icing sugar, chocolate vermicelli etc...
How to make chocolate truffles ?
- We chop the chocolate to facilitate its melting
- We heat the cream
- We pour hot cream on chocolate
- We add the vanilla and butter diced
- We blend to create the ganache
- We have it refrigerate
- We take the ganache with a spoon
- We train the truffle balls in the palm of your hand
- We roll chocolate truffles in bitter cocoa (or other coating)
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My advice for making your chocolate truffles a success
- do not boil the cream : This could make your chocolate lumpy. You should stop cooking when fine bubbles appear on the edge of the pan, no more!
- use a spatula or spatula to mix the ganache : avoid the whisk because we don't want to bring air. To mix, we start from the center to create a smooth and shiny ganache core then mix the rest.
- if the chocolate truffles get too hot in your hands when modeling : place the plate in the refrigerator for a few minutes.
How to store chocolate truffles?
Once the truffles are made, you can keep them up to 10 days in the fridge in an airtight container. Before tasting them, remember to take the chocolate truffles out about 15 minutes before, so that they regain their flavor.
To offer them, you can also place them in small kraft bags or small cardboard boxes. A gourmet gift for the holidays that your loved ones will certainly appreciate!
Other recipes to try
If you like to prepare homemade treats for Christmas, then I advise you to take a look at these other recipes on the blog, you might like them!
- Soft Gingerbread
- Shortbread jam
- Cinnamon Christmas cookies with icing
- Chocolate Christmas cookies with icing
- Christmas Eggnog
- Chocolate crinkles, the recipe for cracked cupcakes
If you make these chocolate truffles, don’t hesitate to tag @liliebakery on Instagram so I can see your pretty truffles!
- 250 g dark pastry chocolate 64-70% cocoa ideally a covering chocolate
- 175 g heavy whipping cream 30%
- 15 g unsalted butter at room temperature
- 0,5 cc natural vanilla extract
- 30 g unsweetened cocoa powder
- praline, chocolate vermicelli, grated coconut, icing sugar etc... optional
- Chop the chocolate and place it in a large container.
- In a saucepan, heat the cream over low heat. Stop just before boiling. Pour the cream over the chopped chocolate. Add the vanilla and diced butter. Let sit for 30 seconds.
- Mix with a spatula/maryse starting from the center to create a smooth ganache.
- Cover the container on contact to avoid any condensation. Refrigerate for at least 3 hours.
- With a tablespoon, scoop out a little ganache and place it as is on a baking sheet covered with parchment paper.
- Prepare a plate with bitter cocoa. It is also possible to prepare other coatings (praline, grated coconut, chocolate vermicelli, etc.).
- Take each piece of ganache and roll it quickly between your fingers to obtain a nice round ball (my truffles are about 3cm in diameter - you can make them smaller).
- Place the formed ball in the bitter cocoa and roll it to coat it well (do the same with the other decorations if desired). Tap off excess cocoa.
- Place the finished chocolate truffles on a plate or directly in an airtight container. Refrigerate until ready to eat (take out 15 minutes before so they regain all their flavor).
I also made a chocolate caramel truffle recipe but I'm keeping this one up my sleeve, it looks amazing!
I'm keeping Aurélie aside, they look perfect! I wish you a Merry Christmas :-)
Kisses!
They are pretty and look good :) I made some too but "classic" ones.
Don't hesitate to come and see my articles and give me your opinion, it's always a pleasure to share between bloggers :)
You can also put a small quantity of cognac, and also pour them directly into small round boxes designed to put them there once rolled, which speeds up the process.
Thanks Bruno, it's true that there are lots of possible variations for these truffles! See you soon :)
Hello Lilie,
As usual, your recipes are so delicious (by the way your gingerbread is absolutely fabulous), this one is very tempting!
My quick question:
If I add a little whiskey to "boost" the taste, do I have to reduce or increase an ingredient to maintain the texture of the recipe?
Thank you!
Have a nice day everyone, Sylvie
Hello Sylvie, thanks for your feedback on the gingerbread :) For the truffles, it is possible to flavor them but you have to be light-handed. I have never tested with alcohol but I would first try to remove the vanilla and add 1 tsp of whisky (if you add more you have to reduce the cream proportionally). See you soon :)
Hello,
These truffles are delicious! But I find them a little too soft, which is a shame. Maybe we should add a little more butter?
What do you think?
Hello Sophie, this is how I like truffles, melting in the mouth (and I'm not the only one given the feedback I've had on this recipe!). Too soft for you? Then reduce the cream and increase the butter, they will be more caloric, but more to your taste. Happy holidays :)
Tested yesterday and widely approved, thank you for the recipe! I compared it with other recipes found on the internet, which were with butter. I hesitated before trying this one, but I didn't regret it! They are soft and light! I put 10 grams of ganache per truffle, super good! To do again without hesitation! Thanks again :)
Thank you very much Christel! It's true that they are light, we can eat several! See you soon :)
Excellent, very melting truffles for which you should not be afraid to get your hands dirty when shaping them. The recipe is simple and very well explained. Exactly what I need. Bravo Aurélie for this beautiful work.
Thank you very much Gwenaëlle! Glad you like them, see you soon :)
Test test test
Good evening, for the chocolate truffles, can you dip them in couverture chocolate after shaping and then roll them in cocoa? Thank you
Hello Loulou, I have never tried to cover truffles with a chocolate shell, so I can't answer you... See you soon :)
Very appreciated by about ten people. Not sweet.
Melting.
Thank you Corinne! See you soon :)
Hello, this is the first time I've written a comment: bravo Aurélie! I've never seen a blog so well done. It's close to perfection. We want to make all the recipes. It's wonderful.
It's clear, precise and you can feel the love of a job well done, the kindness, the gentleness even in the explanations. Bravo, bravo Aurélie and thank you for sharing.
Frederic, an admirer
Thank you very much Frederic! That's very kind of you! I spend a lot of time there and it really pleases me to read that my readers like it. See you soon :)
This chocolate truffle recipe is very simple to make and it is impossible to mess it up. Pure sweetness to share with family and friends. Thank you Lilie.
Thank you very much Laurent for your feedback! Glad you like these chocolate truffles! See you soon :)
Very good !
Thanks Camilla for your feedback! See you soon :)
Thank you, exactly the recipe that Mom used to make half a century ago and that I've been looking for.
Thank you Martine! See you soon :)
Thank you for your recipe! It was absolutely delicious!
I rolled half of them in unsweetened cocoa powder and half of them in shredded coconut.
Family and friends had a wonderful time.
Thank you Odile! See you soon :)
A delight, like all your recipes that I've been able to make because they're so well explained; thank you Lilie for all this joy that always delights my family and friends. Best wishes for 2026. Philippe
Thank you Philippe and best wishes! See you soon :)