This is a really dreamy chocolate truffles recipe for all secret chocoholics and anyone else loving all things chocolate. A recipe straight from France, that is deceptively easy with only 5 necessary ingredients to make this chocolate treat and much easier to enjoy for all secret chocoholics!
We all know that the French are masters of the craft of chocolate creations as we can seen with the Parisian artisan chocolatiers who make the best chocolates in the world.
In Paris they have as much respect for chocolate as they do for their finest wines.
Chocolate of course also has a reputation as an aphrodisiac and many years ago chocolate would be blended with medicinal properties such as almond milk or orange blossom to calm and relax.
These can still be bought today in the rue des Sts-Pères.
So, if you would like to try your hand at being a chocolatier and indulge yourself with a chocolate aphrodisiac, you will find this chocolate truffles recipe a great little pick me up.
Once they have chilled you can wrap your truffles and store chilled for up to ten days - that is of course if you can possibly keep them for ten days!
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📖 Recipe
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Chocolate Truffles Recipe
Ingredients
- 10 ounce/275 gram plain chocolate chopped
- 6 fluid ounce/175 milliliter double cream
- 1 ounce/30 gram unsalted butter
- 2-3 tablespoons brandy optional
- Cocoa Powder
- Chopped Pistachio nuts
- desiccated coconut
- 14 oz 400g plain chocolate, milk chocolate or white.
Instructions
- Using a bain marie (a small bowl over a pan of hot simmering water) heat the cream in the bowl until boiling.
- Take the pan from the heat and add the chocolate, stirring until melted.
- Stir in the butter until well mixed and add the brandy if using.
- Strain the chocolate mixture through a sieve into a bowl and leave in the refrigerator overnight.
- Prepare a baking sheet and line with baking paper.
- Using two teaspoons or if you have, a small ice cream or melon scoop, then form the mixture into small balls and place them on the baking sheet. If the mixture begins to soften, place it back in the refrigerator. You should get about 20-30 truffles.
- Sieve the cocoa powder into a bowl and place the truffles in the powder until well coated.
- Roll the truffles in finely chopped Pistachio crumbs in a bowl.
- Or roll truffles in desiccated coconut in a bowl. (Use all three and have a lovely arrangement. And get creative with other coatings you might like.)
- Your truffles can now be chilled for up to ten days. Ensure they are wrapped well.
- Freeze the truffles for about an hour.
- Mix your chocolate by melting it in a bain marie (a small bowl over a pan of barely simmering water).
- Place the frozen truffles individually in the melted chocolate and place immediately on a baking tray with baking paper and then chill in the refrigerator.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.