Who can resist a chocolate truffle? These chocolate balls are found in many European bakeries but are very easy to make at home.
Just don’t mistake them for the fungus of the same name, which may look like a chocolate truffle, but tastes very different!
Chocolate truffles came to us from the chocolate-lovers’ paradise of Belgium, home to hundreds of shops selling a thousand different chocolate confections. If you love chocolate, Belgium should be on your list of future travel destinations!
4 Tips for Perfect Homemade Chocolate Truffles
1. Chocolate
Making beautiful chocolate truffles requires paying attention to the room temperature. Sometimes, it can be difficult to work with chocolate in a warm kitchen.
We recommend melting the chocolate as slowly as possible, ideally in a double boiler or bain-marie. Washing your hands before starting to form the chocolate truffles will bring their temperature down, which will make it harder for the chocolate to melt.
2. Cream
Classic chocolate truffle recipes call for whipping cream with a high fat percentage. Who are we to argue with tradition?
3. Cocoa Powder
When coating your chocolate truffles, opt for unsweetened cocoa powder for a classic touch. You can also try chocolate sprinkles, finely crushed nuts or shredded coconut.
4. Avoid Sugar
In a classic chocolate truffle, the idea is to preserve the bitterness of the cacao. That’s why we recommend not adding sugar. Some chocolate truffles may be coated in icing sugar, but that misses the point of this intensely chocolatey treat.
With all of these suggestions, you will be able to make the perfect traditional truffles to accompany a strong coffee or to delight your guests at a birthday or Christmas party.
Chocolate Truffles Revisited
Here’s our recipe for chocolate truffles with a La Fourmi touch for anyone who loves to experiment with new flavours. You won’t be surprised to find out there’s granola in them!
Preparation time: 10 minutes
Portions: 16 to 18 bites
Ingredients
- ½ cup of Organic Dark Chocolate
- 2 tbsp. of coconut oil
- 2 tbsp. of almond butter
- 1 ½ tbsp. of honey
- ½ cup of Dried Cranberries
- 1 ½ cup of Tonic Grand Granola
- Optionnal: coconut powder, sesame seeds or cocoa powder
The recipe
- Melt chocolate and coconut oil in a double boiler (or in the microwave about 20 seconds at low power).
- In a large bowl, combine almond butter with the melted chocolate and coconut oil.
- Add honey, cranberries and TONIC granola. Mix to get a homogeneous blend.
- Put 1 hour in the fridge, then roll into small balls. You can coat these bites with the ingredients of your choice, for example by rolling them in coconut powder, sesame seeds or cocoa powder.
- Store in an airtight container in the refrigerator and take out 15 minutes before degustation.
