History of the chocolate truffle
Did you know the word truffles has nothing at all to do with chocolate!?
Originally, the name came from the Latin term tuber, which means, “lump.”
Over time ‘tuber’ became known as ‘tufer.’
Today these exquisite, bite-sized morsels are named after the delicious, highly-prized edible fungus, truffles, found growing under the earth.
According to one story, the making of chocolate truffles came about by accident during the 1920s.
One day, the legendary chef, Auguste Escoffier, asked his apprentice to make the pastry cream.
No doubt distracted by a busy kitchen and his responsibility, the apprentice accidentally poured hot cream into a bowl of expensive chocolate chunks.
As the ingredients mixed to a rich, soft paste the chef and his apprentice discovered they could roll small, delicious tasting balls.
After a quick finishing roll in cocoa powder Escoffier was reminded of the sight of truffles.
Soon the truffles were rolled in all types of chocolate-lover delights, from chopped nuts to white castor sugar. They were also flavoured with fruit, spices, and liqueurs for special occasions.
What I love about this recipe
First up, these dark chocolate truffles are kid-friendly to make. Who doesn’t love getting to make small balls!
Next, you may already have the four simple ingredients in your pantry or fridge!
- cocoa powder
- apple sauce
- organic peppermint essence
That means there’s a load of delicious superfood goodness in each truffle.
And then there are even more reasons!
- The mixture is easily divided for a large variety of looks, taste, and textures.
Omit the peppermint essence.
Replace peppermint with rum essence at holiday time.
Roll them in extra cocoa powder, shredded, desiccated, or toasted coconut, crushed pistachio nuts, or roasted almonds or walnuts.
- Time-saver! Truffles are best made ahead and frozen until ready to serve.
- Super healthy: low sugar and fats yet incredibly satisfying.
- Great for vegetarians and anyone sensitive to gluten or dairy.
- They are the perfect size for a chocolate-fix with a cup of hot tea.
Looking for a creative way to use this recipe?
This recipe is inspiration for hosting your next chocolate truffle party, Victorian-themed book club event, movie, or mint julep night!
Perfect for friends who love exploring their creative outlet.
Here’s what you do:
1. Print off the dark chocolate peppermint truffle recipe below.
Check everyone likes coconut, or substitute with ground pistachios, or toasted walnuts and pecans.
2. Make the recipe ahead of time and freeze until you are ready.
*Remember to taste test and check the amount of peppermint oil is strong enough.
3. Sign up to grab the foldable book template, then follow the easy instructions that come with it.
You and your guests will get the chance to:
- find an exciting title for their story
- name two female characters
- find a story problem
- find a solution
This is quick to set up and a ton of fun.
You could even brainstorm one section when you are together.
What is a foldable book?
A foldable book uses a single piece of paper to create a 4-page book.
By folding the paper in half, then half again, your pocket-sized book has all the inspiration and prompts you need for the start of a great story.
The printed piece of paper below becomes a book when folded, as shown with an invitation.
What is the best size for a chocolate truffle?
There are two types of truffle eaters: the nibblers and those who pop the whole truffle in their mouths.
If you make yours the size of a raspberry, your guests will enjoy their experience.
How to store chocolate truffles
I keep mine in the freezer, in small, sealed, labelled glass containers.
The colder temperature emphasizes the mint, making these delicate balls of deliciousness taste even better.
And, because they then slowly melt in your mouth, you get a lot of flavour, for much longer.
Drinks to serve with chocolate truffles
One of my absolute favourite drinks to have with this recipe is fresh peppermint tea.
Boil enough water for your cup and add a sprig of fresh mint leaves.
Wait 2 minutes for the essential oil to infuse before sipping.
A close second is hot chocolate!
I’ve also tried an espresso and a long flat black coffee (both hot and cold).
I can also imagine how amazing freshly squeezed orange juice or a Mimosa would be, as would a mint julep on a warm summer’s evening.
Don't like peppermint or coconut?
This recipe has endless opportunities.
I stuffed fresh, firm raspberries with a little truffle mixture for a delicious combination of flavours.
And the leftovers froze well.
Equipment You'll Need
~ Medium mixing bowl
~ Small 8″ frying pan
~ Measuring cups
~ Measuring spoons
~ Heat-resistant spatula
~ For rolling, a large flat plate
~ For freezing, a container with lid
~ For serving, platter or small bowl
Ingredients You'll Need
Makes: 70-80 bite-size truffles
Mixing time: 10 minutes
Fridge time: 30 mins, or up to 3 days
Rolling time: 10 minutes
- 1 cup unsweetened pure baking cocoa
- 1/2 cup unsweetened applesauce
- 3 Tablespoon honey melted
- 1/4 teaspoon pure peppermint essence
- 1/8 teaspoon chilli powder for an extra warm bite
- 1 punnet fresh raspberries if preferred (see photo above)
- 3-5 Tablespoon shredded or desiccated coconut, or ground nuts
Combining wet and dry ingredients the easy way:
1. Measure and add cocoa into a mixing bowl.
2. Measure and add honey to a small frying pan.
Turn heat to Medium-Low, or enough to melt the honey.
Remove pan from heat and add applesauce and peppermint essence.
3. Stir liquid ingredients with a heat resistant spatula until well mixed before pouring into the mixing bowl.
Stir to mix all ingredients until there are no dry areas.
Spend some time checking beneath the mixture for any unmixed ingredients.
Before you refrigerate:
~ Taste-test the mixture to check there is enough peppermint essence.
This is important because some brands taste stronger than others. You may need to add a little more essence.
~ Stir well to combine and re-taste before covering and refrigerating the truffle mixture.
Leave in the fridge for at least 30 minutes and up to 3 days.
This gives the flavours time to blend.
When ready to roll:
~ Remove truffle mixture from fridge.
If my mixture has been refrigerated for 2-3 days I allow 30 minutes for the mass to soften a little.
~ Prepare your rolling area by sprinkling nuts or coconut over a large flat plate.
~ Pinch out a small amount of truffle mixture and roll it between the palms of your hands. Add more if needed. You’re making a truffle the size of a small marble or raspberry.
Any more and it is too much chocolate when you pop one in your mouth.
Best way to know, is to try one out!
~ Roll each compressed truffle in coconut, or nuts then re-roll the ball between your hands to force the coating to stick.
~ Place in a freezer-safe container, label and add a lid.
If using raspberries:
~ Make sure your berries are firm yet ripe, and that your mixture is room temperature.
~ Gently press truffle mixture inside each berry and pat down.
Dab the truffle end into ground nuts, coconut, or leave them plain.
~ BEST served fresh to guests.
Serving your truffles:
~ Remove from freezer 15 minutes before serving.
~ Allow 2-3 truffles per person.
~ Arrange truffles on a flat dish or bowl and garnish with fresh mint leaves.
~ Place a small spoon or sugar tongs near the bowl for serving hygiene and etiquette.
3 reasons why you should garnish with fresh mint leaves
- give your guests a visual clue the truffles are mint flavoured.
This is a life-saver for those who don’t love mint and chocolate together.
And as a host or hostess, you’re giving your guests the chance to say, ‘no thanks’ without them feeling the need to explain.
- give the dark browns a bright pop of green.
- add texture and interest to the truffles.
4 lessons I learned from this recipe
~ Use the best quality cocoa and peppermint essence you can find – it makes a difference to the taste.
~ Be prepared to have your hands coated with damp cocoa as you roll the balls.
~ When bringing truffles as host or hostess gift, include a generous sprig of mint incase they don’t have any.
~ Although delicious, frozen raspberries stuffed with chocolate peppermint truffle mixture are NOT ideal for guests.
They thaw at the 15-20 minute mark and should then be eaten immediately.
Keep the frozen ones for yourself as they make an incredible, delicious, healthy snack!
Dark Chocolate, Peppermint Truffles
- small 8" frying pan
- heat resistant spatula
- mediul mixing bowl
- Measuring spoons
- Measuring cups
- 1 cup cocoa powder unsweetened
- 1/2 cup apple sauce unsweetened
- 3 tbsp honey
- 1/4 tsp pure peppermint essence
- Measure and add cocoa powder to a medium mixing bowl
- In a small frying pan, add honey. On MEDIUM-LOW, warm the honey until liquified and remove from heat. Add applesauce and peppermint essence. Stir until well mixed before adding to cocoa.
- Stir cocoa and wet ingredients until there are no dry areas. Taste and adjust with more peppermint if needed. Cover and refrigerate for 30 minutes, or up to 3 days.
- Remove the truffle mixture from the fridge. Add coconut or ground nuts to a large flat plate. Pinch out enough mixture to make a raspberry-sized ball. Roll the mixture to form a ball shape and drop into the coating. Roll each ball in the coconut or nut mixture and compress slightly so the coating sticks.
- Store truffles in a freezer-proof container until ready to serve.
- Remove from the freezer 15 minutes before ready to serve. Allow 2-3 balls per person. Arrange on a flat dish or in a bowl. Add a serving spoon or toothpicks and garnish with fresh mint leaves.
Freeze any leftovers for a delicious afternoon snack later.
Need ingredients or a set of delicate tea cups?
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