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    Home / Desserts / No-bake Dessert
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    Bergamot Truffles

    By Alanna Taylor-Tobin on Feb 10, 2014 (updated Nov 1, 2022) / 26 Comments Jump to Recipe

    delicious Bergamot Truffles

    I'm really not a pink-heart-shaped-sprinkles kind of gal. In fact, the whole of Valentine's (a.k.a. Singles Awareness) Day pretty much makes me want to hurl. (But don't let that stop you from sending me flowers and jewelry, mkay?)

    chocolate buttons

    I've found that a bit of dark chocolate can salvage the most dire of situations, and that includes obnoxious hallmark holidays designed to "make people not involved in romance feel stupid." (Brilliant quote courtesy of Bridget Jones.) It's a bonus if that chocolate is worked into a buttery-soft ganache infused with the floral citrus notes of fresh bergamot zest. In fact, having your maw coated in chocolate is a great way to prevent militant, anti-V-day rants.

    honey chocolate and butter in a bowl

    A bergamot truffle is a mouthful of love.

    butter and chocolate in a bowl

    Jay kindly picked up some fresh bergamots for me the last time he found himself near the Berkeley Bowl, which, come mid-winter, boasts the most extensive citrus collection we have ever seen. Last year I had a blast making bergamot scones, ice cream, bitters, and mojitos. But these truffles may take the cake. The soft centers get their voluptuous texture from cream, butter, and honey, all infused with bergamot zest and whisked into dark chocolate.

    chocolate being mixed

    truffle mix and a whisk

    Bergamot is the citrus fruit that gives Earl Grey its musky flavor. The juice
    is tart, like a lemon, but the fragrant zest is the true jewel, tasting of champagne and roses and fancy perfume. Like all citrus, it pairs brilliantly with chocolate. I picked Tcho's 66% for its citrusy notes, but any bittersweet chocolate that you like the flavor of will work beautifully.

    truffle mix on a bowl

    scoop of truffle mix

    The first bite of these tastes familiar, reminiscing of chocolate-coated orangettes or foil-wrapped, citrus-shaped chocolate slices. But once the creamy chocolate melts away, you're left with the unmistakeable flavor of bergamot's other-worldliness: deep and mysterious and light and bright, all at once.

    Bergamot Truffles being rolled

    Bergamot Truffles coated in powder

    Truffles are one of those fun kitchen projects that perhaps you never thought you'd be able to make in your home, but turn out to be totally do-able. For a dairy-free option, try these coconut milk-based truffles.

    Bergamot Truffles on a baking tray

    You can order fresh bergamots here. But if you don't have any on hand, don't despair: these would be perfect plain, too. Or try infusing the cream with a couple tablespoons of Earl Grey tea, crushed espresso beans, or lavender buds.

    Bergamot Truffles with lemons on a tray

    In fact, while I'm thinking of it, here are some other truffle flavors I'm dreaming up:

    Maple Bourbon
    Smoked Cardamom
    Rosemary Olive Oil
    Goat Cheese
    Pink Peppercorn
    Grapefruit Tarragon
    Coffee Caramel

    top down shot of Bergamot Truffles

    side shot of batch of Bergamot Truffles

    Please do your part to prevent militant, anti-V-day rants: make these truffles today. They are certain to quell even the most vehement V-day haters.

    Bergamot Truffles on a plate

    More Chocolate Recipes:

    • Chocolate and Coconut Milk Pots de Crème
    • Chocolate Bouchons Cakes with Black Pepper Ice Cream
    • Salty Double-Rye Chocolate Chip Cookies
    • Gluten Free Chocolate Zucchini Cake + Matcha Frosting

    More Bergamot Recipes:

    • Bergamot Mojitos
    • Chocolate Bergamot Scones

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this bergamot truffle recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Bergamot Truffles

    Print Recipe Pin Recipe
    These flavored truffles make the perfect chocolate treat!
    Alanna Taylor-Tobin
    Prep Time: 1 hour hour
    Chilling time: 3 hours hours
    Total: 1 hour hour
    Servings: 40 to 50 one-inch truffles.

    Ingredients

    For the ganache:

    • 1 cup heavy cream
    • 1 teaspoon firmly packed fresh bergamot zest (from 2 small bergamots)
    • 2 tablespoons mild honey
    • 2 tablespoons unsalted butter, cut into small pieces
    • 8 ounces finely chopped bittersweet chocolate (65-70% cacao mass, about 1 1/2 cups)

    To finish the truffles:

    • 8 ounces finely chopped bittersweet chocolate (65-70% cacao mass, about 1 1/2 cups)
    • 1 cup cocoa powder (preferably dutch-processed)
    Prevent your screen from going dark

    Instructions

    Make the ganache:

    • In a small pot, heat the cream, bergamot zest, and honey over a medium flame, swirling the pan occasionally until steamy-hot. Cover the pot and let infuse 10 minutes. Re-heat the cream until steamy-hot again.
    • Meanwhile, place the butter and 8 ounces of chocolate in a small, heat-proof bowl. Pour the cream through a fine-mesh strainer and into the chocolate, pressing on the zest to extract all the good stuff. Let sit 1 minute, then gently whisk until the ganache is silky smooth. Cover the bowl and chill until the ganache is firm enough to hold its shape when scooped, about 1 hour. The ganache is easiest to work with when still slightly pliant.
    • Line a rimmed baking sheet with parchment paper and use a tiny (#100) spring-loaded ice cream scoop (or a teaspooto scoop scant 1" balls of ganache onto the pan. (Alternatively, scrape the ganache into a pastry bag lined with a large, plain tip and pipe into mounds.) Chill the balls until firm but still slightly pliant, 30 minutes.
    • Use your fingertips to squish the balls into round, even spheres, then chill again for 30 minutes.
    • Roll each ball between your palms to get them even rounder. Chill until very firm, 1 hour. (You can repeat this step for super-round truffles.)

    Temper the chocolate and get ready to roll:

    • Place the remaining 8 ounces of chocolate in a small metal bowl. Make sure the bowl and anything that touches the chocolate is bone-dry, as any tiny drop of water could cause the chocolate to seize up into impossible globules. Place the bowl over a pan filled with 2 inches of steaming (not simmering) water.
    • Stir the chocolate occasionally until it has all melted. Remove the bowl from the pot, set it on a towel, and let the chocolate sit, stirring it occasionally, until it is cool to the touch. If done properly, this will temper the chocolate (i.e. put it back into a stable emulsiobut it isn't a huge deal here, as the truffles will get coated in cocoa, which will hide any "blooming" (i.e. the separating out of cocoa solids). Note: if the chocolate gets too cold and starts setting up before you want it to, set it back over the pot of barely steaming water, stirring, until it has melted again.
    • Sift the cocoa powder into a shallow bowl.
    • Set up a station like so (assuming you are right-handed): bowl of melted chocolate with a small spatula or spoon sitting in it on your left, cocoa powder in the middle, and sheet pan holding chilled ganache balls on your right. Once you get chocolate on your hands, you won't want to touch anything. (You can wear latex gloves for this, if you like, though I go commando.)
    • Smear about 1 tablespoon of chocolate on the palm of your left hand. Pick up a ganache ball and quickly roll it around in the chocolate, coating it completely. Immediately drop the coated ball into the bowl of cocoa powder and toss it around to coat it. Repeat this with as many balls as will fit in the cocoa bowl, then remove the balls to a plate (I just use the same sheet pan that the chilled balls are on). Keep this up until all the balls are coated in chocolate and cocoa.
    • Congratulations, you made truffles! Store these babies at cool room temperature. They should keep for at least a week or two, and possibly for a month or more. If the truffles crack (mine have been doing that latelstore them in the refrigerator, removing them 1 hour before serving.

    Notes

    The zest of fresh bergamot flavors these creamy chocolate morsels, and a little goes a long way. You can order them here. (The juice works beautifully in place of lemon in any cocktail.) If you don't have access to the fresh fruit, you could try stirring a tablespoon or two of bergamot olive oil, which is easier to come by, into the ganache until it tastes well-balanced. Otherwise, try steeping the cream with 2 tablespoons of good Earl Grey or jasmine tea, or go for lavender buds, vanilla bean, or crushed coffee instead. Or skip the flavorings altogether and just enjoy pure chocolate bliss.
    I used Tcho's 66% baking chocolate and Valrhona's cocoa powder for these guys, both of which I highly recommend. Dutch-processed cocoa is a darker reddish-brown than the natural stuff, and it has a milder, less acidic flavor, both of which make it preferable for truffle-coating purposes. Do be sure to use a bittersweet chocolate with 65-70% cacao mass so that the finished ganache is the correct consistency. I would recommend staying away from chocolate chips, which contain stabilizers to keep them from melting. Instead, buy some nice bars and chop them up.
    Nutritional values are based on one of forty truffles.

    Nutrition

    Calories: 99kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 10mgSodium: 4mgPotassium: 102mgFiber: 2gSugar: 5gVitamin A: 110IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Bergamot Truffles

    The zest of fresh bergamot flavors these creamy chocolate morsels, and a little goes a long way. You can order them here. (The juice works beautifully in place of lemon in any cocktail.) If you don't have access to the fresh fruit, you could try stirring a tablespoon or two of bergamot olive oil, which is easier to come by, into the ganache until it tastes well-balanced. Otherwise, try steeping the cream with 2 tablespoons of good Earl Grey or jasmine tea, or go for lavender buds, vanilla bean, or crushed coffee instead. Or skip the flavorings altogether and just enjoy pure chocolate bliss.

    I used Tcho's 66% baking chocolate and Valrhona's cocoa powder for these guys, both of which I highly recommend. Dutch-processed cocoa is a darker reddish-brown than the natural stuff, and it has a milder, less acidic flavor, both of which make it preferable for truffle-coating purposes. Do be sure to use a bittersweet chocolate with 65-70% cacao mass so that the finished ganache is the correct consistency. I would recommend staying away from chocolate chips, which contain stabilizers to keep them from melting. Instead, buy some nice bars and chop them up.

    Makes 40-50 one-inch truffles

    For the ganache:
    1 cup heavy cream
    1 teaspoon firmly packed fresh bergamot zest (from 2 small bergamots)
    2 tablespoons mild honey
    2 tablespoons unsalted butter, cut into small pieces
    8 ounces finely chopped bittersweet chocolate (65-70% cacao mass, about 1 1/2 cups)

    To finish the truffles:
    8 ounces finely chopped bittersweet chocolate (65-70% cacao mass, about 1 1/2 cups)
    1 cup cocoa powder (preferably dutch-processed)

    Make the ganache:
    In a small pot, heat the cream, bergamot zest, and honey over a medium flame, swirling the pan occasionally until steamy-hot. Cover the pot and let infuse 10 minutes. Re-heat the cream until steamy-hot again.

    Meanwhile, place the butter and 8 ounces of chocolate in a small, heat-proof bowl. Pour the cream through a fine-mesh strainer and into the chocolate, pressing on the zest to extract all the good stuff. Let sit 1 minute, then gently whisk until the ganache is silky smooth. Cover the bowl and chill until the ganache is firm enough to hold its shape when scooped, about 1 hour. The ganache is easiest to work with when still slightly pliant.

    Line a rimmed baking sheet with parchment paper and use a tiny (#100) spring-loaded ice cream scoop (or a teaspoon) to scoop scant 1" balls of ganache onto the pan. (Alternatively, scrape the ganache into a pastry bag lined with a large, plain tip and pipe into mounds.) Chill the balls until firm but still slightly pliant, 30 minutes.

    Use your fingertips to squish the balls into round, even spheres, then chill again for 30 minutes.

    Roll each ball between your palms to get them even rounder. Chill until very firm, 1 hour. (You can repeat this step for super-round truffles.)

    Temper the chocolate and get ready to roll:
    Place the remaining 8 ounces of chocolate in a small metal bowl. Make sure the bowl and anything that touches the chocolate is bone-dry, as any tiny drop of water could cause the chocolate to seize up into impossible globules. Place the bowl over a pan filled with 2 inches of steaming (not simmering) water. Stir the chocolate occasionally until it has all
    melted. Remove the bowl from the pot, set it on a towel, and let the chocolate sit, stirring it occasionally, until it is cool to the touch. If done properly, this will temper the chocolate (i.e. put it back into a stable emulsion) but it isn't a huge deal here, as the truffles will get coated in cocoa, which will hide any "blooming" (i.e. the separating out of cocoa solids). Note: if the chocolate gets too cold and starts setting up before you want it to, set it back over the pot of barely steaming water, stirring, until it has melted again.

    Sift the cocoa powder into a shallow bowl.

    Set up a station like so (assuming you are right-handed): bowl of melted chocolate with a small spatula or spoon sitting in it on your left, cocoa powder in the middle, and sheet pan holding chilled ganache balls on your right. Once you get chocolate on your hands, you won't want to touch anything. (You can wear latex gloves for this, if you like, though I go commando.)

    Smear about 1 tablespoon of chocolate on the palm of your left hand. Pick up a ganache ball and quickly roll it around in the chocolate, coating it completely. Immediately drop the coated ball into the bowl of cocoa powder and toss it around to coat it. Repeat this with as many balls as will fit in the cocoa bowl, then remove the balls to a plate (I just use the same sheet pan that the chilled balls are on). Keep this up until all the balls are coated in chocolate and cocoa.

    Congratulations, you made truffles! Store these babies at cool room temperature. They should keep for at least a week or two, and possibly for a month or more. If the truffles crack (mine have been doing that lately) store them in the refrigerator, removing them 1 hour before serving.

    Bergamot Truffles on a tray

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    Reader Interactions

    Comments

    1. Katrina @ Warm Vanilla Sugar says

      February 10, 2014 at 1:06 am

      I like Valentine's Day a lot, but I get where you're coming from. I am definitely down with all things chocolate and truffle shaped any time of year though! This recipe is so tasty sounding - and so are those other flavours you're dreaming of! HELLO coffee caramel!

      Reply
      • Alanna says

        February 10, 2014 at 1:29 am

        Yes yes to chocolate and truffles all year round! Thanks so much for the sweet note, Katrina! :)

        Reply
    2. DessertForTwo says

      February 10, 2014 at 1:19 am

      Oh, the Berkeley Bowl! How I miss it!!! Sorry to wail, we moved from nor-cal a few years and I've been complaining ever since.

      I'm an avid Earl Grey drinker, so I know and love bergamot well. But never have I used it in a dessert. You're a genius!

      I feel ya on Valentine's Day. Can you believe as kids in school, they would let the boys choose their favorite girls and the rest of us would be left in the dust? And now we're 30 years old, and it's still the same way? I celebrate Galentine's Day with my girls :)

      Reply
      • Alanna says

        February 10, 2014 at 1:34 am

        I don't blame you for wailing - I would do the same! The major reason we have yet to move away from SF is that we're a 15 minute walk from Rainbow co-op, so I totally get it!

        I'm an Earl lover, too. Have you ever tried the stuff from Samovar? It's especially bright and citrusy! I'm curious to try making my own using a recipe on The Kitchn, too.

        I can't believe the boys had all the choice at your school - ew!!! Everyone knows boys have cooties, anyway. ;) I gasped when I read "Galentine's day" - that is the most brilliant thing I've heard ever! Love love love!

        Reply
    3. Joanne says

      February 10, 2014 at 3:31 am

      I'm much more into eating Valentine's treats than I am the actual day itself. But I've never been one to turn down chocolate! I wonder if I can find bergamots anywhere around here...they are proving to be quite elusive!

      Reply
      • Alanna says

        February 10, 2014 at 8:17 pm

        Hells yeah to the eating of the V-day treats! :) I've been seeing bergamot popping up on more and more San Francisco restaurant menus, so I'm hoping they become increasingly available in the US. It looks like they're in stock here if you want to order a dozen to play with: http://www.24hourbestbuy.com/bergamotorange.html . Or you could try steeping the cream with earl grey tea, or adding bergamot olive oil to the ganache. :)

        Reply
    4. Steph (desserts for breakfast) says

      February 10, 2014 at 5:56 am

      Grapefruit Tarragon: YES. DO IT. :)

      Reply
      • Alanna says

        February 10, 2014 at 8:18 pm

        Thanks, Steph! I think Recchiuti makes that flavor - I've been dreaming of trying them for a long time. :)

        Reply
    5. dairyfreeswitzerland says

      February 10, 2014 at 7:36 am

      Beautiful! Thank you for introducing me to Bergamot. :)

      Reply
      • Alanna says

        February 10, 2014 at 8:18 pm

        Thanks, and you're so very welcome!

        Reply
    6. Sue/the view from great island says

      February 10, 2014 at 4:22 pm

      Alanna you've outdone yourself with this post, it's got my vote for the most beautiful and enticing recipe and photos I've seen in a while. I am dying to try those Bergamot lemons, I am so jealous! Now I have to go back through your past posts where you use it. I've always loved that scent from Earl Grey tea, but never realized you could actually buy the fruit. Fabulous job!

      Reply
      • Alanna says

        February 10, 2014 at 8:21 pm

        What a sweet thing to say, Sue! I really appreciate your kind words. I was so excited to learn where that flavor came from, too. I hope you can get your hands on some bergamots soon! Looks like they can be ordered here: http://www.24hourbestbuy.com/bergamotorange.html

        Reply
    7. cupcake girl says

      February 10, 2014 at 7:34 pm

      ok I'm really craving these now. Your pictures are beyond stunning!!!! and tell the story beautifully as does the lovley descriptions! Awesome post.
      MyCupcakeHabit

      Reply
      • Alanna says

        February 10, 2014 at 8:25 pm

        Thanks so much for the really sweet note! :)

        Reply
    8. Eileen says

      February 10, 2014 at 9:40 pm

      I have no lone for v-day either, but chocolate? I will absolutely take plenty of chocolate! Now I'm going to have to keep an eye out for bergamots at our next farmer's market. :)

      Reply
      • Alanna says

        February 11, 2014 at 3:36 am

        A woman after my own heart. :) Do they really have bergamots at your farmer's market?! You must let me know!

        Reply
    9. Monet says

      February 11, 2014 at 1:27 am

      I'll just take your in-process shots for Valentine's Day, okay? Seriously gorgeous! And I agree, there isn't much that dark chocolate can't fix. Thank you for sharing!

      Reply
      • Alanna says

        February 11, 2014 at 3:37 am

        Aww!!! Thank you, Monet! I had a ton of fun shooting these. I hope dark chocolate cures colds, because I just caught one and I'm seriously craving a truffle right now. :)

        Reply
    10. Cheri Savory Spoon says

      February 11, 2014 at 1:30 am

      Great info about the bergamots, these look incredible. Beautiful pics!

      Reply
      • Alanna says

        February 11, 2014 at 3:38 am

        Thanks a bunch, Cheri! :)

        Reply
    11. cynthia | two red bowls says

      February 11, 2014 at 9:26 pm

      So much to love about this post, Alanna! Those truffles look freaking incredible and I would do dirty things to them, first of all. But second, what a gorgeous piece of food writing! The details were so vivid -- such a treat to read. Thanks for sharing this! PS Is it weird to you that bergamot isn't pronounced with a silent t? I really thought it was bergamo' for forever. lolllll.

      Reply
      • Alanna says

        February 12, 2014 at 10:42 pm

        That is just the nicest note, ever. Thank you, Cynthia. And yes, I never knew how to pronounce bergamot, but I finally looked it up and you are right - no silent T!

        Reply
    12. Erika says

      February 12, 2014 at 3:05 pm

      These are just incredible… I love so much that you used Bergamot.. they should be used more.. Stunning pics my dear..

      Reply
      • Alanna says

        February 12, 2014 at 10:44 pm

        Thanks so much for the kind words, Erika! I love the taste of bergamot so much; I hope they become more widely available in the US soon!

        Reply
    13. [email protected] says

      March 11, 2014 at 5:13 pm

      This looks extremely delicious. I like chocolate, but this seem not easy to me. I think I like the original chocolate flavors truffle, if possible, hope to have some chopped nut in it. :)

      Reply
      • Alanna says

        March 11, 2014 at 7:06 pm

        Thanks, Yung! They definitely take a bit of effort, but so worth it.

        Reply

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