Dark Chocolate Truffle

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Aug 25, 2015


Dark Chocolate Truffle

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Dark Chocolate Truffle
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Yield truffles
Author Sebastien Canonne, M.O.F., Co-Owner, Pastry Chef & Instructor and Laura Ragano, Pastry Chef & Instructor, The French Pastry Sc
Prep time 45 minutes
Cooking time 10 minutes
Total time 55 minutes


Easy to make for holiday gifts, or for yourself!


  • 3/4 cup + 1 T heavy cream
  • 1 1/2 teaspoons honey
  • 10 1/2 ounces Cacao Barry semisweet dark
  • 1 3/4 ounces Cacao Barry milk chocolate
  • 1/4 cup bitter


  1. Bring cream to a simmer. Pour the cream over half of the melted dark and milk chocolate. Let sit for one minute and then mix.
  2. When the chocolate and cream are combined, add the butter and honey. Allow the ganache to set overnight in the refrigerator.
  3. The following day allow the ganache to come to room temperature. Place ganache in a piping bag and pipe quarter size mounds.
  4. Roll ganache in your hands to form a ball-shaped truffle.
  5. Roll the truffles in bittersweet chocolate warmed to 95°F. Let the chocolate set and then dip them in tempered bittersweet chocolate* and roll in cocoa powder.


*Temper your chocolate by slowly melting the chocolate in the microwave at 50% power at short intervals (20-30 seconds). Do not let the temperature of the chocolate exceed 89°F.