We're so excited to share this recipe! Our sweet friend (literally), Molly Wilkinson, is a Le Cordon Bleu Paris trained pastry chef who has honed her skills at the renowned Bisous Bisous Patisserie in Dallas and Chateu de Gudanes in France. She now lives in Versailles teaching private pastry classes and workshops out of her apartment just steps from the Chateau (we're not envious at all). Molly devised this chocolate truffle recipe with all us busy mamas in mind and with the holidays just around the corner, we are certainly in a baking mood! Whisk, scoop, then roll to create Chocolate Truffles, perfect for gifts or visitors.
You’ll first start by making a chocolate ganache. It’s pretty magical. Three ingredients stirred together to form a luxurious chocolate sauce. As the main ingredient is chocolate, use a good quality one for the best flavor.
Chocolate ganache can be used for so many things, so keep this recipe in your back pocket. Use it to pour over a cake for a beautiful drip finish or ice cream, to sandwich between cookies or cake layers, or to spread on top of brownies!
Once your ganache comes together, you need to let it firm up enough to roll into truffles. Refrigerate at least 30 minutes or longer, until it is easy to scoop and very firm. You don’t want it to melt or smush as you’re rolling it into a ball.
Use a small scoop to form the truffles. This is the most non-messy way to do it as after it’s scooped, you can drop it right into the coating of your choice. Or just dig right in grabbing some spoons and rolling between your palms. A great activity to do with the kids, but certainly messy… in a fun way, but be prepared! To avoid some of the mess, you might want to scoop and/or roll and then let the youngsters roll them in the toppings.
After forming the balls, roll in cocoa powder, peppermint pieces, sprinkles, toasted non-sweet coconut, toasted finely chopped nuts, or whatever sparks your fancy!
The truffles will last about 7 days in the fridge. Try to eat them at room temperature (if you can wait that long) for the best flavor.
- 260g (1 ½ cup) bittersweet chocolate (60-70%), in pieces
- 260ml (1 cup) heavy whipping cream
- 3 tbsp unsalted butter, cubed
- Toppings: Topping of choice: cocoa powder, peppermint pieces, sprinkles, toasted non-sweet coconut, finely chopped nuts…
- Place the chocolate pieces in a medium sized bowl and add the cubed butter on top.
- Heat the cream over medium heat until it starts to simmer.
- Pour over the chocolate and butter. Wait 30 seconds or so, then whisk until it comes together.
- Chill at least 30 minutes or more until firm enough to easily hold its shape.
- Scoop tablespoon sized balls with a small cookie scoop or spoon. Roll into balls and then coat with the topping of your choice.
- Makes about 10-15 depending on the size of your truffles.
- Chill. Then remove from the fridge about 30 minutes before serving (or more) and eat at room temperature. The truffles will last about a week in the fridge.
**Pro tip** If you use crushed peppermint serve right away/within a couple of hours as the candy will start to melt.
Molly is a Le Cordon Bleu Paris trained pastry chef, who has honed her skills in several different bakeries in the US and France, including Bisous Bisous Patisserie in Dallas, voted the best bakery in Dallas the year it opened, and Château de Gudanes. She now lives in Versailles teaching private pastry classes and workshops out of her apartment just steps from the Chateau! You can see more recipes or check out her class options at mollyjwilk.com and keep up with her on instagram (@mollyjwilk)!