recipe, sweet, year-round

Chocolate Truffles

 I had the wonderful opportunity to take a Chocolate course at La Guilde Culinaire with the renowned Christophe Morel.

It was a tremendous experience, and I will most definitely go back! But in the meantime, I have arranged to have the special Chocolate themed items I made appear here. How luck of you; you are now getting exclusive access to the chocolate recipes of one of the best Chocolatiers in the world!

Chocolate Truffles


– 100 gm cocoa powder (best quality you can find!) or any other topping you wish (other suggestions: sprinkles, coconut shavings, etc)
–  50 gm unsalted butter
– 350 gm 35% cream
– 325 gm chocolate discs (again, best quality you can get your hands on. Best percentage is 65%-70%)


1. Put your cream in a pot and heat on your stovetop at about medium-high heat. The minute it begins to simmer (small bubbles appear like it is about to boil), reduce the heat to low and add your chocolate.
2. When your cream-chocolate concoction has reached 35C (if you’re lucky enough to have a thermometer) and add your butter. Mix well, and then remove from heat.
3. Pour your chocolate mixture onto a plastic-wrapped lipped cookie sheet, ensuring it is distributed easily. Refridgerate for about 1-2 hours, depending on the thickness of your mixture.
4. using a piping bag, pipe out your truffles about 1 inch in circumference. Otherwise, use a teaspoon to scoop them out.
5. Roll your truffles in cocoa powder, and store in a cool dry place.

Enjoy! And don’t forget to share! 🙂

Note: if you wish to change it up and add some interesting new flavours, don’t be shy! Just remember that if you choose to add liquids (such as alcohol), add it only a couple teaspoons at a time or you risk not being able to form proper ball-like shapes.

Some flavour combination suggestions:
– lemon peel and lemoncello
– grated orange peel and grand marnier
– rum and coffee liqueur
Make it fun!