A classic French dessert that will transport you straight to the snowy Alps. Give them time to cool and set—they’re well worth the wait.
“Les truffes au chocolat—a chocolate truffle—is a sweet that French people are very fond of, that is typically eaten at Christmastime with family and loved ones…or all year round! This bite-sized chocolate candy was created at the end of the 19th century by Louis Dufour, a chef from Chambéry in the Alps. It is now enjoyed and cherished all over France—and all over the world!”
– PHILIPPE ETIENNE, AMBASSADOR OF FRANCE
🇫🇷 France: Chocolate Truffles with Matcha
- Large Metal Mixing Bowl
- Medium-sized, shallow rectangular mold wrapped with cellophane
- 1 ¼ Cups Dark Chocolate (300 g)
- 1 ¾ Cups Heavy Cream (30 cl)
- ⅓ Cups Honey (40 gr)
- 1 ¾ tsp Matcha Tea (5 gr)
- 1 Cup Cocoa Powder (200 gr)
- Hazelnuts, crushed pistachios, maple syrup (optional for garnishing)
- Pour heavy cream and honey into a small saucepan. Put it on over heat to bring to a slight boil.
- In the meantime, put the chocolate into a salad bowl and crush it to small cubes.
- Add matcha to the heavy cream and honey mixture. Pour over chocolate. Wait 1-2 minutes for chocolate to melt then mix together.
- Add butter to the bowl one cube at a time, stirring constantly.
- Cover a medium-sized, shallow rectangular tray or container (about 1-2 inches deep) with cellophane, leaving plenty of cellophane hanging off the edges. Pour mixture into container (onto cellophane), and tap lightly on the counter to remove any bubbles. Cover with the edges of the cellophane and place into fridge overnight.
- Cut into squares, then roll each square in cocoa powder.
- You can add maple syrup, matcha powder, and hazelnut if desired.
- You can drizzle a little maple syrup or add some crushed pistachios or hazelnuts, if desired.