The Chocolate Truffles Recipe By Cyril Lignac
Here is my favorite chocolate truffles recipe by French Master Pâtissier Cyril Lignac.
Ingredients
- 50 g cocoa powder unsweetened
- 40 g salted butter
- 20 cl liquid cream
- 300 g dark chocolate (at least 65%)
- 5 drops liquid vanilla extract
Instructions
- Break the chocolate into small pieces.
- Heat the cream and add a few drops of liquid vanilla extract.
- Pour the hot cream over the chocolate three times. Each time make sure to stir well to emulsify the mixture. Let the ganache cool in a container.
- Once the ganache starts to harden, cut the butter into small pieces, and add them to the preparation. Stir to obtain a smooth paste, and let cool for several hours or overnight.
- The chocolate truffle dough should be hard and smooth. Form small balls and roll them in the cocoa powder.
Notes
You can add a bit of originality to this French traditional chocolate truffles recipe by replacing the cocoa powder with chopped salted peanuts or grilled coconut. Finally, you can also stick a wooden pick in each truffle and dip them in melted chocolate which, when cooled, will coat them with a shell.