Chocolate Truffles


Preparation info

  • Difficulty


  • Makes about


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

These coated chocolate candies are dusted with cocoa to give them the earthy appearance of real truffles.


For the Coating

  • 4 oz/125 g semisweet chocolate (more if needed)
  • ¼ cup/30 g unsweetened cocoa or sweetened powdered chocolate


  1. With two teaspoons, scoop pieces of chilled ganache and set them on wax paper. Roll into balls with your palms and chill.
  2. For the coating: melt the chocolate for dipping. Spread cocoa on a sheet of wax paper. With your fingers or a dipping fork, dip balls of ganache in the melted chocolate, and transfer to the cocoa. Using two forks, roll the balls in the cocoa until covered, then transfer to a sheet of wax paper. Leave to harden for at least one hour at room temperature, or refrigerate. Store the truffles in an airtight container, between layers of wax paper.

Coconut fruit truffles Add 3 tbsp chopped dried fruit, soaked in brandy and drained, to the ganache. Substitute toasted, shredded coconut for cocoa powder.