Chocolate Ganache Truffles
Chocolate Ganache Truffles is a medium French recipe that serves 6. 55 calories per serving. Recipe by Ludo's Workshops on YouTube.
Prep: 10 min | Cook: 5 min | Total: 25 min
Cost: $4.60 total, $0.77 per serving
Ingredients
- 200 g 70% cocoa dark chocolate (cut into pieces)
- 100 ml Heavy cream (bring to a boil)
- 30 g Unsalted butter (cold, cut into cubes)
- 50 g Unsweetened cocoa powder (for coating the truffles)
Instructions
Melt the chocolate
Pour the 200 g of dark chocolate into the heat‑proof bowl. Heat in the microwave on low power for 30 s, remove, stir. Repeat until the chocolate is completely melted and smooth.
Time: PT3M
Bring the cream to a boil
Pour 100 ml of heavy cream into the small saucepan and heat over medium heat until it boils (about 100 °C).
Time: PT2M
Temperature: 100°C
Emulsify the ganache
Pour the hot cream over the melted chocolate, then stir vigorously with the spatula until you obtain a glossy, smooth texture.
Time: PT1M
Incorporate the butter
Add the cold butter cubes to the warm ganache and mix vigorously until fully incorporated.
Time: PT1M
Set the ganache
Pour the ganache into the 24 × 12 cm frame, tap the mold against the work surface to release air bubbles, then cover with plastic wrap.
Time: PT1M
Cool
Place the frame in the refrigerator for 1 hour so the ganache firms up.
Time: PT0M
Shape the truffles
Remove the wrap, unmold the ganache, cut it into regular cubes, then roll each cube between your hands to form balls.
Time: PT5M
Coat with cocoa
Put the unsweetened cocoa powder in a bowl, drop the truffles in and roll until they are fully covered. Lightly shake to remove excess.
Time: PT2M
Nutrition Facts
- Calories
- 55
- Protein
- 0.6 g
- Carbohydrates
- 5 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: vegetarian, gluten‑free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: milk, soy (present in some chocolates)
Ingredient Substitutions
- Instead of 70% cocoa dark chocolate: milk chocolate, white chocolate (for a milder ganache)
- Instead of Heavy cream: 30% cream (less rich), whole milk (for a lighter ganache)
- Instead of Unsalted butter: margarine, coconut oil (for a dairy‑free version)
- Instead of Unsweetened cocoa powder: powdered sugar (for a sweet version), flavored cocoa powder
Equipment Needed
- Heat‑proof bowl (cul‑de‑poule)
- Microwave
- Small saucepan
- Silicone spatula or wooden spoon
- Frame or mold (24 × 12 cm)
- Plastic wrap (optional)
- Knife
- Cutting board
- Bowl for cocoa
Critical Steps — Do Not Skip
- Melt the chocolate without burning it
- Properly emulsify the hot cream with the chocolate
- Incorporate the cold butter until the ganache is smooth
- Let the ganache set in the refrigerator for at least 1 hour
Chef Tips from the Video
- Choose a high‑quality chocolate (minimum 70 % cocoa) for a glossy ganache.
- For an even smoother finish, sift the cocoa before coating.
- If you want color, add a few drops of vanilla extract or liqueur to the mixture before cooling.
Troubleshooting
Grainy or separated ganache
Stir vigorously for a few minutes; if needed, gently reheat in a bain‑marie while whisking.
Butter does not incorporate
Make sure the butter is very cold and cut into small cubes; add a little hot cream if needed.
Truffles are too soft after rolling
Return the balls to the refrigerator for 5‑10 minutes before coating with cocoa.
Storage
Refrigerator: Store in an airtight container 5 to 7 days.
Freezer: Wrap individually and freeze up to 1 month.
Room temperature: At room temperature, the truffles may melt after 2 hours.
Make-Ahead Tips
- Prepare the ganache and let it set in the fridge the day before; shape the truffles on the day of serving.
- The truffles can be coated with cocoa just before serving to keep the crunch.
Last updated: August 21, 2026
