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Chocolate truffle recipe

Ingredients (for 4 people)

60g cocoa powder 

25g of butter

10 cl of single cream

250g of dark chocolate

1. Start by breaking the chocolate into pieces and then melt it in a bain-marie.

2. Pour the cream into a saucepan and heat until it boils.

3. When the chocolate is well melted (no lumps), take off the heat and add the liquid cream little by little while mixing with a whisk.

4. Add the butter and mix until smooth.

5. Let cool and place in the refrigerator for 3 to 5 hours so that the ganache hardens.

6. Then, take the ganache out of the refrigerator and pour the cocoa powder into a soup plate

7. Scoop the ganache with a spoon and form small balls with your hands by rolling them in your palms.

8. Dip them in the cocoa powder

These truffles should be kept in a box. 

For more originality, you can add a few drops of orange blossom to the liquid cream or let cinnamon sticks infuse for a few moments!

The ‘creme de la creme’ of French expertise

1934
The Mathez company is born

40
Number of countries where you’ll find our chocolate!

25+
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