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Silky Chocolate Truffles

Silky Chocolate Truffles

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Submitted by kristystoudemire

Silky chocolate truffles with semi-sweet chocolate, butter, and egg yolks rolled in cocoa powder. Five-ingredient French-style confection that turns pantry basics into an elegant gift.

YIELD

16 servings

PREP

10 min

COOK

80 min

READY

90 min

True French chocolate truffles are about texture above all else, that melt-in-your-mouth ooze that happens when chocolate, butter, and egg yolks meet in just the right ratio. Five ingredients, no special equipment beyond a double boiler, and the result tastes like something from a Parisian chocolatier window.

The egg yolks are what set this version apart from cream-based ganache truffles. They give the interior a deeper, richer custard-like mouthfeel that’s denser than a standard ganache and silkier than a fudge. Whisk the warm chocolate mixture into the yolks gradually so they temper rather than scramble. Slow and steady, a little splash at a time.

Use good chocolate here. With only five ingredients, the brand of bar matters more than usual. A 60 to 70 percent semi-sweet bar gives the right balance of sweetness and depth. After chilling, scoop with a tablespoon, roll quickly between cool palms, and tumble through unsweetened cocoa for that classic dusted finish.

Pro Tips

  • Run your hands under cold water before rolling, warm hands turn the truffle mixture into a smear.
  • Use a melon baller or small cookie scoop dipped in cocoa for cleaner, more uniform shapes.
  • Let the truffles sit at room temperature for 10 minutes before serving for the best silky texture.
  • Store in the fridge in a single layer in a sealed container, they’ll keep up to two weeks.

Variations

  • Roll in finely chopped toasted hazelnuts, pistachios, or coconut instead of cocoa for variety.
  • Stir in a tablespoon of dark rum, brandy, or Grand Marnier with the vanilla.
  • Press a hazelnut into the center of each truffle as you roll for a Ferrero-style core.

Ingredients

6 173.4
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet, coarsely chopped., null, null
4 60
TABLESPOONS ML BUTTER
chopped, small pieces
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE EACH EGG YOLK
lightly beaten *
4 60
TABLESPOONS ML COCOA POWDER
unsweetened

Directions

In a double boiler, melt the chocolate and butter over simmering water.

Remove from the heat and stir in the vanilla.

In a small bowl, gradually whisk the warm chocolate mixture into the egg yolks.

Cover and refrigerate until firm, about 1 hour.

Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa.

Refrigerate the truffles.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 65 74% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 21mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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