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Katrina Markoff’s Brown Butter Ganache Truffles

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Vosges Haut-Chocolat founder and president Katrina Markoff shares an exclusive recipe for brown butter ganache truffles.

While filming Katrina Markoff’s luxury creations at the Vosges chocolate factory in our story “The Queen of Chocolate”, we took a break to learn a special recipe from the Queen herself. In honour of the sweetest time of year, Markoff brought us into her innovation lab where she cooked up one of her all-time classic chocolate recipes exclusively for She’s Mercedes. Dive into Katrina Markoff’s Brown Butter Ganache Truffles, coated with paprika, toasted coconut or cocoa nibs—whatever your heart desires.



180 g Heavy Cream

200 g Dark Chocolate

1.5 g Smoked Salt

40 g Room Temperature Butter

Optional Toppings

Smoked Paprika

Cocoa Nibs

Toasted Coconut


Bring heavy cream to a boil, and pour over the dark chocolate. Cover and set aside for 5 minutes. Melt butter on medium heat for about 5 minutes until it begins to smell like hazelnuts. You can tell the butter is browning because dark, golden flecks (browned milk solids) will appear in the melted butter, which start to smell nutty and toasty. Set aside. Vigorously whisk the chocolate and cream mixture until it becomes glossy and smooth. Whisk in the browned butter until incorporated and add the smoked salt. Cover this mixture with plastic wrap, pressing the plastic into the surface of the chocolate. Refrigerate for several hours or overnight until the mixture is completely cooled and solid. Once the mixture is cooled, scoop 1 tbsp at a time, rolling the mixture between your hands until it forms a ball. Place the ganache ball into your desired toppings, rolling it around until the surface is coated.


Voilà! Enjoy immediately, or refrigerate for up to one week ... but who could wait that long?