Gourmet Chocolate Truffles


Category: Truffles, bonbons and candies
Difficulty: Moderate
Prep Time: 45 min
Cook Time: 0 min
Total Time: 45 min


5 ⅓ ounces (⅔ cup) heavy cream
6.75 ounces Guanaja 70% Baking Bar 
1 ounce butter, room temperature
1 ounce honey
Valrhona Cocoa Powder for dusting


Dark Chocolate Ganache:
  • Boil the cream and the honey. Pour ⅓ of this mixture over the chocolate.
  • With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, making sure to keep the mix smooth and that it obtains a glossy emulsion.
  • Mix until the chocolate is completely emulsified.
  • Stir in softened butter and mix thoroughly. Leave to chill until set.
  • Put in piping bag.
  • Pipe small balls on the greaseproof paper chill. Roll ball between your hands to make a regular shape.
  • Roll in Valrhona Cocoa Powder.
*Chef’s tip: If the truffles are not for children, you can add 1 ounces of your preferred alcohol after the addition of butter.
If you can not find a piping bag at the store, use a large zipper bag and cut a small hole in one of the corner of the bottom of the bag.