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Le Chaudron recipe
Truffes au chocolat
Chocolate truffles
⏱ 60 minServes 20Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
400 g (14 oz)70% dark chocolate
200 ml (¾ cup)heavy cream (35% fat)
30 g (1 oz)unsalted butter
30 g (1 oz)acacia honey
50 g (2 oz)unsweetened cocoa powder
50 g (2 oz)chopped pistachiosoptional
30 ml (2 tbsp)Grand Marnieroptional
- 400 g (14 oz) 70% dark chocolate
- 200 ml (¾ cup) heavy cream (35% fat)
- 30 g (1 oz) unsalted butter
- 30 g (1 oz) acacia honey
- 50 g (2 oz) unsweetened cocoa powder
- 50 g (2 oz) chopped pistachios optional
- 30 ml (2 tbsp) Grand Marnier optional
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the dark chocolate and set it aside in the bowl.
- Heat the cream, honey and butter in the saucepan until barely simmering, without boiling.
- Pour the hot cream over the chopped chocolate, wait 1 minute, then whisk from the center outward into a smooth ganache.
- Add the Grand Marnier if using and chill for 4 hours until firm.
- Fill the piping bag with the ganache and pipe small 2 cm (¾ in) balls onto the lined sheet.
- Chill for 1 hour, then roll between your palms to round them.
- Roll each truffle in cocoa powder or chopped pistachios.
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