No Bake Dessert: Chocolate Truffles Recipe - DWC Magazine: Strong Women, Strong Voices

No Bake Dessert: Chocolate Truffles Recipe

Let’s talk about truffles—not the fancy fungi kind, but the smooth, rich chocolate delights that originated in France. Legend has it, these indulgent treats were born in the 1920s when a French pastry chef accidentally created a luscious ganache. He rolled it into a ball, dusted it with cocoa powder, and voilà—the chocolate truffle was born, resembling the rare and luxurious truffle mushroom.

Fast forward to today, and these bite-sized beauties are enjoyed around the globe. The best part? They’re surprisingly easy to make! Whether you’re whipping up a sweet treat for yourself, impressing guests, or gifting homemade elegance, these truffles are a guaranteed crowd-pleaser.

WHAT YOU NEED:

200g dark chocolate (at least 70% cocoa, finely chopped)
100ml heavy cream 
20g unsalted butter (room temperature)
1 tsp vanilla extract (or a splash of rum for an adult twist!)
40g unsweetened cocoa powder (for dusting)

METHOD

  1. Place the chopped dark chocolate in a medium heatproof bowl. The finer the chop, the quicker it melts.
  2. Heat the cream in a small saucepan over medium heat until it just starts to simmer—tiny bubbles around the edges are your cue to stop.
  3. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Then gently whisk until the mixture is smooth and glossy.
  4. Stir in the butter and vanilla extract (or rum). This will make your ganache silky and luscious.
  5. Cover the bowl with cling film and refrigerate for 2-3 hours, or until the ganache is firm but still scoopable.
  6. Use a teaspoon or small cookie scoop to portion out the ganache. Roll each portion into a ball between your palms. If it’s too sticky, chill the ganache a bit longer or dust your hands lightly with cocoa powder.
  7. Place the cocoa powder in a shallow dish and roll each truffle until evenly coated. This step gives the truffles their signature look and a delightful bittersweet edge.
  8. Arrange your truffles on a plate to serve or place them in a gift box to share.
PRO TIP

 

  • Mix It Up: Add a pinch of sea salt to the ganache for a salted chocolate twist.
  • Toppings Galore: Instead of cocoa powder, try rolling the truffles in finely chopped nuts, shredded coconut, or even sprinkles for a festive vibe.
  • Flavours for Days: Experiment with flavoured extracts (orange, peppermint, almond) or liqueurs like Grand Marnier or Kahlúa for a sophisticated edge.

    • STORAGE
    Refrigeration: Store truffles in an airtight container in the fridge for up to one week. Let them sit at room temperature for 5-10 minutes before serving to bring out their creamy texture.

     

    Freezing: Want to save some for later? Freeze them in an airtight container for up to two months. Thaw in the fridge overnight before serving.

    Chocolate truffles are proof that simplicity can be utterly divine. They’re a little taste of Parisian decadence you can create in your kitchen.

    One day, I’ll be rolling them in pistachios; the next, I’m dunking them in melted white chocolate for a two-tone treat. They’re the little black dress of desserts—perfect for every occasion!

    So, what do you think? Ready to roll up your sleeves and dive into chocolate bliss? Let me know how your truffles turn out or what flavour combo you’re trying—I love hearing your creative spins! 

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