This chocolate truffle recipe has infinite adaptability and is the ultimate argument for deliciousness in simplicity. Just three ingredients – chocolate, butter and cream – make the most divine Christmas treat. At first bite, they’re cool and firm. Then with the warmth of the tongue, they collapse into silky, melty bliss.
I first tasted a homemade truffle as an exchange student in Belgium where chocolate is taken very seriously. My host mom made a huge mountain of these creamy morsels dusted generously with bittersweet cocoa powder for a Christmas party. It required more willpower than I possessed not to inhale more than my fair share.
This post is sponsored by Ganong, Canada’s oldest candy and chocolate company, and one very dear to my heart because it is based in my home province of New Brunswick. Growing up, Ganong chocolates were the gift I’d give to my grandparents and uncles and teachers. They boxes are so ubiquitous in New Brunswick that anyone would know what was in the package without unwrapping it.
If you aren’t familiar with Ganong Chicken Bones, they’re a glossy pink spicy cinnamon hard candy filled with bittersweet chocolate. They are firmly part of my maritime province holiday tradition. No Atlantic Canadian stuffed stocking is complete without them, and every grandparent’s coffee table bears a crystal bowl filled with them.
I can remember doing the rounds of my my great aunts’ and uncles’ and grandparents’ homes on Christmas Eves — wearing itchy, bagging, too-hot thick tights under plaid holiday dresses, rolling boredly around on the carpets while the grown-ups had adult conversations — sneaking chicken bones to suck on while I watched the clock tick by, time dragging on painfully slowly to when Santa would be coming. They’re as much Christmas to me as candy canes.
I used crushed Ganong Chicken Bones to coat half of my truffles for this recipe, and cocoa powder for the rest. You could also try crushed, toasted nuts, crushed candy canes, or freeze them after rolling and then dip in melted chocolate.
The important thing when making something with so few ingredients is to choose good quality. Buy really good chocolate (your favourite dark variety for eating or baking – definitely not chocolate chips) and you’ll be rewarded with groan-worthy, smooth, creamy truffles.
While chocolate candy-making can be finicky, truffles are blessedly not. All you have to do is bring some butter and cream to a simmer, and then pour it over a bowl of chopped chocolate. Simply stirring for a few minutes will melt everything together, and after a couple hours, it will be perfectly scoopable.
Avoid extreme temperature changes or you’ll get a white bloom on the surface – so don’t skip the cooling step before refrigerating. (And if you do end up with a bloom, it’s still totally safe to eat and will probably be hidden by the toppings anyway.)
Lastly, but importantly, allow cold truffles stand on the counter for 30 minutes prior to serving – don’t ever serve straight from the fridge or freezer. The blissful experience depends on temperature.
Be sure to follow Ganong on Instagram and Facebook for chocolatey giftspo. Thank you, dear friends and readers, for supporting the thoughtfully-chosen collaborations that keep the Foodess kitchen running.
Chocolate Truffles Recipe
- ⅔ cup whipping cream
- 4 tbsp unsalted butter
- 8 oz/225 g good quality dark chocolate chopped
- Toppings as desired (about 1/2 cup crushed candy - like Ganong Chicken Bones - or nuts, or 1/3 cup unsweetened cocoa powder)
- Bring cream and butter to a gentle simmer in a saucepan over medium heat.
- Place chocolate in a large heatproof bowl. Pour hot cream mixture over top and stir until chocolate is completely melted. Let cool to room temperature, about 1 hour, before refrigerating until firm enough to handle, about 1 hour more.
- Scoop chocolate mixture by tablespoonfuls and roll between palms to form balls. It's ok if they're lumpy, that's part of the homemade charm. Roll the truffles in desired toppings immediately, as the warmth of your hands will have melted the surface enough to make things stick. (This part is messy, have a wet cloth nearby to wipe chocolate off your hands.)
- Layer truffles between sheets of parchment or waxed paper in an airtight container for up to one week or freeze up to 3 months.