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A Symphony Of French Chocolate Truffles Recipe

Indulge in a decadent symphony of rich, creamy chocolate truffles! This recipe elevates the classic with gourmet additions like toasted almonds, stem ginger steeped in brandy or rum. Made with premium 70% cacao chocolate (for unparalleled flavor!), these truffles are the perfect grand finale to any dinner party. Elevate your presentation by serving them on a truffle tree (recipe #270171). Make-ahead friendly – they freeze beautifully and defrost in just an hour!

Prep Time 60 mins
Cook Time 1485 mins
Calories 109.9 kcal
Protein 4g
Rating 3.3 (3 Reviews)
A Symphony Of French Chocolate Truffles 75

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Symphony Of French Chocolate Truffles

  • 1 pound 70% dark chocolate, finely chopped
  • 1 1/4 cups heavy cream
  • 1/4 cup unsalted butter, cut into pieces
  • 1 tablespoon rum (if using, added to ginger)
  • 1/2 cup good quality cocoa powder
  • finely chopped stem ginger (quantity not specified, part of optional toppings)
  • 1/2 cup finely chopped toasted almonds (as optional topping)
  • Peanut Oil (not used in recipe)
  • 1/2 cup good quality cocoa powder (referencing main cocoa powder amount)
  • Paper (not a culinary ingredient in this recipe)
  • Parchment paper, as needed (for lining baking sheets)
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 1 tablespoon brandy (if using, added to ginger)
  • Plastic wrap, as needed (for covering bowl)
  • Sprinkles, as desired (as optional topping)
  • Coconut flakes, as desired (as optional topping)

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How to Make A Symphony Of French Chocolate Truffles

  1. Finely chop the 70% dark chocolate and place it in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Stir occasionally until the chocolate is completely melted and smooth.
  2. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the melted chocolate into the whipped cream until fully combined.
  3. Stir in the vanilla extract and a pinch of sea salt.
  4. Finely chop the toasted almonds and stem ginger. If using, add 1 tablespoon of brandy or rum to the ginger.
  5. Gently fold in the chopped almonds and ginger into the chocolate mixture.
  6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mixture to firm up.
  7. Once firm, use a small spoon or a melon baller to scoop out portions of the truffle mixture.
  8. Roll each portion into a ball between your palms.
  9. Melt the dark chocolate coating separately using the same double-boiler method as before.
  10. Dip each truffle ball into the melted coating, ensuring it's fully covered. Gently tap off any excess chocolate.
  11. Place the coated truffles on a baking sheet lined with parchment paper.
  12. Refrigerate for another 30 minutes to allow the chocolate coating to set completely.
  13. Once set, you can optionally dust the truffles with cocoa powder, or decorate them with sprinkles, before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

0g

Fat

31g

Carbs

1g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Desserts Eggs Dairy Fruit French 1 Day Or More European No Cook Dinner Party Finger Food Holiday Event Romantic Vegetarian Candy Swiss Chocolate Nuts Belgian Dietary Gifts Christmas Oamc Freezer Make Ahead Taste Mood Number Of Servings Presentation Served Cold Technique