Chocolate Truffles Recipe

In addition to the French Chocolate Mendiants, I also made French Chocolate Truffles to give to my family for Christmas this year.

Chocolate truffles are among the easiest chocolate bites you can possibly make, yet they are always received like a super special, super chic gift. Indeed, who can resist that amazing rich chocolate flavor and smooth texture?

The recipe involves making ganache, a basic technique you’ll be so proud to master, and the rolling of the truffles is a very fun process, too, in which kids will be thrilled to take part.

I like to roll my truffles in different coatings to make up a pretty assortment: cocoa powder, confectioner’s sugar, almond flour, maple sugar, etc.

I’m not a fan of alcohol in my truffles so I leave it out, but I’ve included the option in the recipe below: you could use Champagne (festive for sure!) or something stronger such as Grand Marnier, Armagnac, dark rum, or any artisanal liqueur you like.

Join the conversation!

Do you love chocolate truffles? What kind is your favorite? Have you ever made your own, or do you prefer to buy them?

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Chocolate Truffles Recipe

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 12 hours

Makes about 50.

Chocolate Truffles Recipe


  • 400 grams (14 ounces) good quality dark chocolate, chopped [sc:chocolate]
  • 1/4 teaspoon fine sea salt
  • 200 ml (3/4 cup plus 1 tablespoon) whipping cream,
  • 40 grams (3 tablespoons) unsalted butter, softened
  • 45 ml (3 tablespoons) alcohol of your choice, such as Champagne, rum, Armagnac, Grand Marnier... (optional)
  • An assortment of ground ingredients to roll the truffles in: unsweetened cocoa, coconut flakes, confectioner's sugar, almond flour, maple sugar...


    Prepare the ganache a day ahead.
  1. Place the chopped chocolate and salt in a medium bowl.
  2. Heat the whipping cream in a small saucepan and bring to a boil. Pour a third of it into the center of the chocolate, and stir it in energetically with a spatula. Repeat with the rest of the cream in two additions.
  3. Add the butter, and stir again until incorporated. Add the alcohol, if using. Congratulations, you've just made ganache!
  4. Cover and refrigerate until the next day.
  5. Make the truffles the next day
  6. Pour the powdered ingredients in shallow bowls for easy coating.
  7. Using a spoon, scoop out small pieces of ganache, and roll them into a ball between your (clean) palms. (Professionals wear latex gloves for this.)
  8. Shape a few in a row, then roll them in the powdered ingredient of your choice.
  9. Depending on the temperature in your kitchen, the ganache may become too soft to work with after a while; return it to the fridge for 30 minutes to firm up again.
  10. Store the truffles in the fridge, loosely covered, for up to a day before serving or giving away.

French Chocolate Truffles

  • I’ve said it once and I’ll say it again: What a lucky bunch your family and friends are!

    The first time I made truffles was quite by accident — I had some ganache in the fridge, left over from when I was icing a chocolate cake, and noticed it had gone hard…and that I could shape it into little balls. This happened to be at Christmas, so I gave them away and everyone was happy. I have yet to experiment with different coatings, and (following on from the mendiants) I’m thinking of crushed pretzels…

  • Jackie – “The accidental truffle”, I love that! And methinks your own family and friends have nothing to complain about!

  • sally

    hi clotilde! i love your site. I’m planning to do this recipe for christmas but i’m not familiar with the measurement “cl” for the whipping cream. Forgive my limited knowledge as I’m a newbie cook and i’m only familiar with grams, ounces, cups, and tablespoons :)

  • Sally – No problem at all! “cl” means centiliter, it’s a metric measurement. 1cl = 10ml (milliliter). One cup contains 250ml or 25cl, one tablespoon contains 16ml or 1.6cl. So 20cl is approximately equal to 3/4 cup and one tablespoon! Hope that helps, and let me know how the truffles turn out!

  • Madeleine

    Hi Clotilde! Here’s my favorite chocolate truffle variation: When you make the ganache, before you bring the cream to a boil, add some black tea to the pan. (My favorite to use is Kusmi Tea’s Samovar blend — so nicely smoky — just cut open one tea bag and put it in the pan with the cream). Let the cream and tea mixture steep until the flavor has developed, strain it, and heat it again before pouring it over the chocolate. This technique also works very well with fresh mint or herb leaves. I am planning to make some this Christmas with lavender and honey.

  • Cind

    Thank you for your resipe of truffe >V< I am just finding it ^^

  • Smin

    ooo, I love truffles! absolutely itching to make them! I was just thinking about rolling the chocolate mixture in crushed candy canes? it should give a nice festive look!

  • dan

    Thanks for this recipe – I’ve tried it with unsalted butter – any opinions? Also chopped hazelnute to roll them in is nice – and another hint – roll them with a teaspoon to stop your hands melting them.

  • Clara

    I chanced upon ur webbie a while ago and I love ur blog n recipes!! I intend to make the truffles for my bf’s bdae next fri.. What do u think if I added liquor to it? What kind of liquor will be good? Brandy, Absolut vanilla??

  • Hi Clotilde! :)
    I`m Cindy– a 15 year old girl.

    I just made these truffles tonight, and they didn`t turn out well. I read the recipe wrong! :( I poured the chocolate over the whipped cream instead of the whipped cream over the chocolate. Now it has turned kaput.

    Well, anyway, the result was lumps of chocolate with oil floating.

    Ah, anyway next time I`ll read your recipe with care. Thanks anyway.


  • Oh and it`s a good thing I didn`t use Valrhona. It costs around HK$ 76 for 250g here! I used Ghirardelli though. o_o

  • Hello Clotilde. :)
    I did the chocolate truffles one more time and they turned out great (now that I followed the recipe :P)! I`ve gotten loads of compliments from it. Thanks a lot! :)


  • Iris

    I made these the other day for my friend’s tea party and although they tasted wonderfulllll I had a really tough time shaping them.. they were either way too hard and wouldn’t change shape from chocolate shards, or way too soft and melting all over my hands. Did I misjudge the amount of butter/cream? Any suggestions would be great, because they were so so so good!

    • RHRing

      I have had great luck with a little trigger scoop. I dip the scoop in cocoa and then I pull the scoop of over ganache and click the trigger. I think they are called truffle scoops. Good luck.

  • any advice for those of us who want to ship truffles as gifts? How would you do it?

  • Ann

    Hi Clotilde!

    I made these truffles as Christmas presents this year, and they were delicious — yet another recipe I can thank you for! I was wondering if you have any suggestions for packaging/transporting these truffles without melting: I packed them in little plastic bags like you did, and some of them melted together once they were out of the fridge. Any ideas?

    Thank you for all your cooking inspiration!

  • christine


    If I wanted to flavour these truffles, e.g. with chilli powder how much would you put in?

    similarly if I were to make them with white chocolate and add peppermint extract or rosewater – how much of that would be sufficient to flavour the batch?


  • Christine – I personally wouldn’t flavor these truffles with chili powder (the seasoning mix) but ground chili would be nice. I can’t offer a rule of thumb, though, because all chilis are not created equal in terms of heat, but I’d start with 3/4 teaspoon or so, and taste to see if it needs a little more.

    Re: the use of white chocolate, it is so different from dark chocolate in terms of fat content and flavor that I don’t think you should start from this recipe: I’d recommend you look for one that was developed with white chocolate in mind.

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