A Sweet (DIY) Treat for LOVE Day

Celebrate LOVE in the best way you know how - with CHOCOLATE! (obvi!)

Make this year special by treating your sweetie/BFF/yo'self to hand-crafted classic French Chocolate Truffles; with our super simple (+ delish) recipe. After all, isn't French the language of love?

Before you begin, make sure you have everything in place; and READ through the entire recipe + steps.



  •  bowl
  • saucepan
  • wooden spoon or spatula
  • spoon (cutlery) or teaspoon
  • baking sheet lined with parchment, wax paper or Silpat
  • *to be okay with getting a little bit messy (apron for cute selfies!)

You're probably wondering: WHY ARE THEY CALLED TRUFFLES ? 

These decadent chocolate balls get their name from the luxurious fungi found in the ground, covered in dirt. Romantic, oui? 


Chocolate Ganache:

To make the perfect ganache (soft, creamy middle) you need equal parts heavy cream + semi-sweet/dark chocolate.

  • 1 cup heavy cream
  • 1 cup chopped dark/semi-sweet chocolate
  • Flavour (optional, as needed)

Now What?

Once you have your ingredients measured out, there are 2 variations of making your ganache.



* Step 1: Place your chopped chocolate (chocolate melts faster + evenly if it is in smaller pieces) into a bowl + set aside. Have your wooden spoon or spatula ready.

(*Variation from Step 4: If you opt to make Nutella flavoured truffles, substitute 1/4 cup Nutella for a 1/4 cup of the chopped chocolate - place together in the bowl before you add the boiled cream. You can add 1/2 tsp Hazelnut extract in Step 4 to enhance the flavour.)

*Step 2: Pour your cream into either a microwave safe bowl if using it, or a saucepan, + heat up until boiled. The cream will bubble. It is crucial that you keep an eye on it, or it will boil over + be a sad burnt mess (+ even worse clean up).

(*Variation from Step 4 - Infusing Flavour into your cream: When you go to boil your cream, add your choice of flavour such as a cinnamon stick, tea bag, or coffee grounds etc + allow it to boil in with your cream. Once the cream is hot enough to pour over the chocolate, use a strainer to catch the loose pieces + the flavour infusion will melt the chocolate without altering the makeup of your ganache)

*Step 3: Once your cream has boiled, take it off of the heat + pour over your chopped chocolate. Let sit for a few seconds or so until some of the chocolate has started to melt. Using your wooden spoon or spatula, stir from the centre until the mixture comes together. It will look glossy. Stir until all of the pieces have melted.

*Step 4: At this point, you can add flavour (optional, as needed).


  • LIQUORS: (only need a capful) Spiced Rum, Gran Marnier, Kir Royale, Kahlua, Bailey's

  • EXTRACTS: (1/2 - 1 tsp) Vanilla, Almond, Peppermint, Cinnamon, Hazelnut, Caramel

  • INFUSIONS: If you decide you want to infuse your truffle with matcha, cinnamon sticks, coffee grounds, chilli pepper, tea bags etc; this step is done earlier in the preparation process of your ganache. (See Step 2)

Are Flavours necessary? 

No! Chocolate tastes great all by itself. Add flavour to jazz up your truffles. If you're gifting them, it's a great way to add variety. "Espresso" your love, "NuTELLa" someone how they make you feel, tell them you're "Mint" to be or that you're a perfect "Matcha"....you get the idea!!

*Step 5: Cover the bowl in plastic wrap making sure the plastic touches the mixture so it doesn't create a skin. Let the ganache mixture chill until it's set enough for scooping (it will resemble the thickness of ice cream). 

*Step 6: Once the ganache is set, remove it from the refrigerator + scoop into balls the size of a teaspoon. Roll the ganache balls between your hands to create smooth round balls, + set onto lined baking sheet. Once you have made up all of the balls, put back into the fridge to chill.

Dipping + Decorating:


Truffles are traditionally decorated by rolling the ganache balls into cocoa powder or icing sugar, to resemble "dirt".  This method is quite simple and you don't have to wait for any chocolate to set. 

*Set aside a small bowl of cocoa powder or icing sugar for rolling the truffles. Once the truffles have set + are firm, remove from the fridge. You may want to perfect the spheres by rolling the ganache between your (clean!) palms. One by one, roll/coat each truffle into the cocoa powder/icing sugar bowl + tap off any excess powder. 


Chocolate Coating:

Truffles can be decorated by dipping into a coating of melted chocolate. Use candy melts or coating chocolate, so it doesn't have to be tempered. Tempering chocolate must be done to achieve that desired snap + shine; but coating chocolate or candy melts don't require the extra step. 

When you dip your truffles into melted chocolate, you create an outer shell that can be decorated with crushed nuts, sprinkles, chocolate shavings, toasted coconut, drizzled chocolate, candied fruits, + more. 

(*When working with chocolate, avoid any traces of moisture/water, or it will seize + firm up + not melt)

Spoons + forks help avoid a mess and help create a cleaner final product when dipping. There are special tools for dipping chocolate, but classic cutlery will do the trick.

*Warm chocolate in a microwave safe bowl (or over a bain marie = over simmering water on the stove) until melted. Stir constantly so all pieces melt evenly + don't burn. You can coat your truffles in dark, milk, or white chocolate. Candy melts are available in different colours as well.

*Once chocolate has melted, organize any garnishes you want to use to decorate your truffles with. it is now time to remove the truffles from the fridge, making sure they are chilled + firm. If you need to, roll the ganache balls in your hands to fix the shape into perfectly round spheres. 

*One at a time, coat the chilled ganache ball by dunking it into the bowl of melted chocolate. Using a fork or spoon, move the truffle around to make sure it is fully covered, then scoop it out. Gently tap off the excess chocolate (use your free hand to tap the forearm of the hand holding the utensil/truffle = trust this method - your truffle shouldn't slip back into the bowl this way!) Place the dipped truffle onto the lined baking sheet, + garnish before the chocolate has set. If you want to drizzle a contrasting coloured chocolate onto the truffle, you must wait until the chocolate has set. 

*Repeat until all of the truffles are coated. They can set in room temperature or you can place them back into the fridge.

*Truffles should be stored in an airtight container (Tupperware is ideal). If you don't eat them right away, they will last for:

  • Up to 1 week = room temp. 
  • Up to 3 weeks = fridge
  • Up to 2 months = freezer




Have questions about the recipe or having some "truffle" with it? Feel free to email us at prettysweet@bell.net

Don't forget to TAG us on social media if you try it out! @prettysweetjen #prettysweetpastryboutique #prettysweetrecipes #ps