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Le Chaudron recipe
Truffes au chocolat de Tata Renée
Aunt Renée's chocolate truffles
⏱ 150 minServes 30Easy90 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients30 pieces
300 g (11 oz)70% dark chocolate
100 g (3½ oz)salted butter
2egg yolks
110 g (4 oz)powdered sugar
50 ml (3½ tbsp)cream (30% fat)
1 tbspwhole milk
3 tbspunsweetened cocoa powder
- 300 g (11 oz) 70% dark chocolate
- 100 g (3½ oz) salted butter
- 2 egg yolks
- 110 g (4 oz) powdered sugar
- 50 ml (3½ tbsp) cream (30% fat)
- 1 tbsp whole milk
- 3 tbsp unsweetened cocoa powder
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Break the 300 g (10½ oz) dark chocolate into pieces. Put the tablespoon of milk in a saucepan and melt the chocolate over very low heat, stirring constantly, until smooth.
- Off the heat, stir in the 100 g (7 tbsp) salted butter in pieces, then the 2 egg yolks one at a time, and finally the 50 ml (3½ tbsp) cream, until glossy.
- Gradually whisk in the 110 g (1 cup) powdered sugar to avoid lumps, until completely smooth.
- Pour into a bowl, cover and chill for at least 2 hours, until firm enough to shape.
- Once well chilled, scoop out tablespoonfuls and quickly roll into small balls between your palms.
- Put the cocoa powder in a bowl and roll each ball in it to coat completely. Refrigerate until serving.
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