• Recipes


Preparation: 2 hr

Truffles were invented on a December evening in 1895 by Louis Dufour, a confectioner from Chambery. Short of raw materials to make his usual Christmas treats, he decided to try mixing sour cream with sugar, chocolate and cocoa powder. And truffles were born!


For the ganache:  

  • 200g dark chocolate 
  • 15cl single cream 
  • 25g butter 
  • Cocoa powder 


  • Grate the dark chocolate into a bowl.  
  • Bring the cream to the boil, take it off the heat and pour it over the chocolate. Combine gently with a whisk, to ensure the chocolate melts into the cream. Add the butter and continue to mix. The ganache is ready. 
  • Leave the mixture to cool in the fridge. Then, use your hands to make small ball shapes and roll them in the cocoa powder. 
  • Leave them in a cool place overnight. All that’s left to do is enjoy!