1/1 Photo of A Symphony of French Chocolate Truffles
24 hrs 45 mins
French Tart's Note:
A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - A Partridge in a Chocolate Truffle Tree! Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature.
My Private Note
Units: US | Metric
Basic truffle mixture
- 5 ounces very best quality 70% solids dark chocolate
- 5 fluid ounces thick double cream
- 1 ounce unsalted butter
- 2 tablespoons rum or 2 tablespoons brandy
For the plain truffles
- 1 tablespoon cocoa powder
For the ginger truffles
- 1 ounce preserved gingerroot, very finely chopped, plus some extra cut into small pieces
For the toasted almond truffles
- 1 ounce flaked toasted almond, very finely chopped
For the chocolate-coated truffles
- 2 ounces dark chocolate (at least 70% cocoa solids)
- 1/2 teaspoon peanut oil
- cocoa, for dusting
- paper, sweet cases for the chocolate-coated truffle
- 1 sheet baking parchment paper (silicone paper)
For Coco dusted truffles
- 60% minimum cocoa powder
- 1For the basic truffle mixture, break the chocolate into squares and place it in the bowl of a food processor. Switch on and grind the chocolate until it looks granular, like sugar.
- 2Now place the cream, butter and rum or brandy in a small saucepan and bring these to simmering point. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth, blended mixture.
- 3Next transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with clingfilm and refrigerate overnight. Don't worry: it will thicken up after several hours.
- 4Next day divide the mixture equally among four small bowls, and keep each one in the fridge until you need it. Then proceed with the following to make four different varieties. Make sure you have all the little paper cases opened out ready before your hands get all chocolatey!
- 5Plain Truffles:.
- 6For these, you simply sift 1 level dessertspoon of cocoa powder on to a flat plate, then take heaped half teaspoons of the first batch of truffle mixture and either dust each one straight away all over, which gives the truffle a rough, rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it in the cocoa powder if you like a smoother look. Place it immediately into a paper case. Obviously, the less handling the better as the warmth of your hands melts the chocolate.
- 7Ginger truffles:.
- 8Mix the finely chopped ginger into the second batch of truffle mixture using a fork, then proceed as above, taking small pieces, rolling or not (as you wish), and dusting with cocoa powder before transferring each one to a paper case.
- 9Toasted almond truffles:.
- 10Sprinkle the very finely chopped toasted almond flakes on a flat plate, take half a teaspoonful of the third batch of truffle mixture and roll it round in the nuts, pressing them to form an outer coating.
- 11Chocolate-coated truffles:.
- 12For these you need to set the chocolate and oil in a bowl over some hot but not boiling water and allow it to melt until it becomes liquid, and then remove the pan from the heat.
- 13Spread some silicone paper on a flat surface and, dusting your hands with cocoa, roll each truffle into a little ball.
- 14Using two flat skewers, one to spike the truffle and one to manoeuvre it, dip each truffle in the chocolate so that it gets a thin coating and then quickly transfer it to the paper. If the chocolate begins to thicken, replace the pan on the heat so that it will liquefy again.
- 15Leave the coated truffles to set completely then, using a palette knife; quickly transfer them into their waiting paper cases.
- 16Cocoa Dusted Truffles:.
- 17Simple and quick, I use 60% French Cocoa powder for an extra chocolate rush! Simply take each truffle and drop into a bowl of cocoa powder, and gently turn the truffles around to coat them.
- 18Now arrange all the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
Browse Our Top Candy Recipes
You Might Also Like...View All Candy Recipes
Nutritional Facts for A Symphony of French Chocolate Truffles
Serving Size: 1 (22 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 109.9
- Calories from Fat 99
- Total Fat 11.1 g
- Saturated Fat 6.3 g
- Cholesterol 14.7 mg
- Sodium 6.0 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 2.1 g
- Sugars 0.1 g
- Protein 2.0 g
The following items or measurements are not included: