Hand Rolled Force Noir Truffles

When our friends at Good Eggs wanted to learn the art of chocolate, they turned to us! With this recipe, anyone can make our famous Force Noir Truffles at home. They are perfect for office parties and family gatherings! Shop the complete recipe on Good Eggs, or pick up ingredients at your local grocer!

Yields: About 50 Truffles    Time: About 2 hrs


    • ½ cup heavy whipping cream
    • ¼ cup plus 3 tablespoons brown rice syrup or mild honey
    • 1 vanilla bean, split horizontally
    • 3 tablespoons unsalted butter, softened
    • 1½ cups Recchiuti dark chocolate, finely chopped
    • Unsweetened cocoa powder, matcha, coconut flakes, chopped Burnt Chocolate Almonds for rolling


          1. Combine the heavy whipping cream and rice syrup or mild honey in a medium saucepan. Scrape the vanilla bean seeds from the bean into the pan and then add the whole bean. Bring mixture to a boil over medium heat. Once the mixture has reached a boil, remove from heat and cover the top of the pan with plastic wrap. Allow the cream mixture to cool to room temperature, transfer it to a bowl, cover with plastic wrap, and refrigerate overnight.

          2. Line the bottom and sides of an 8-inch square baking pan with plastic wrap and set aside.

          3. Put 1 ½ cups of the finely chopped dark chocolate in a medium stainless-steel mixing bowl and set the bowl over a pot of simmering water. Heat, stirring occasionally, until the chocolate melts to 115ºF.

          4. While the dark chocolate is melting, remove the cream mixture from the refrigerator and strain it through a fine-mesh sieve into a small saucepan. Heat the cream mixture to 115ºF, stirring occasionally.

          5. When both the chocolate and cream mixture have reached 115ºF, remove from heat and pour both into a 1-quart clear vessel. Blend the chocolate and cream mixture with an immersion blender using a stirring motion. Make sure you reach the bottom of the vessel. The ganache will thicken, become slightly less shiny, and develop a pudding-like consistency. Add 3 tablespoons of the very soft butter and incorporate it with the immersion blender.

          6. Pour the ganache into the plastic wrap lined pan. Spread the ganache as evenly as possible with a small spatula. Allow the ganache to cool at room temperature until it has set, 2 to 4 hours. Next, cover the pan with plastic wrap and refrigerate until you are ready to roll your truffles.

          7. Remove the ganache from the pan and transfer it onto your work surface. Remove all plastic wrap. Cut the ganache into 1-inch squares with a knife dipped in hot water. Be sure to wipe the knife dry before each cut and wiped clean after each cut.

          8. Now for the fun part! Line a sheet pan with parchment paper and prepare your truffle toppings in individual bowls. Dust your palms with cocoa powder. One at a time, pick up a ganache square, roll it into a ball between your palms, and drop it into the toppings bowl of your choice. After you have made about 6 truffles per bowl of ingredients, shake the bowl to cover the round truffles completely. Using a spoon, transfer the truffles to the lined parchment pan. Continue rolling until you have used all the ganache. Serve the truffles soon after rolling them at room temperature. If you’re not eating them immediately, you can store the truffles in the refrigerator for up to 2 weeks in a plastic bag or covered bowl.