Rich, creamy chocolate truffles that melt in your mouth—a pure cocoa indulgence for any chocolate lover!
Total Time
1 hr
Ratings
4.8 from 10 votes
Difficulty:
Beginner
Servings:
25
Description
With the addition of butter, these truffles are softer and incredibly delicious! They are quick to make and even quicker to eat. A pure treat for both adults and children.
Ingredients
160ml whipped cream
40g honey
175g cocoa drops
50g butter (at room temperature)
150g cocoa drops (coating the truffles)
Instructions
1
Make the ganachePlace the whipped cream and honey in a saucepan and bring to a boil while stirring constantly.
Place the chopped chocolate in a bowl. Pour the boiling cream mixture over the chocolate and stir until the chocolate melts completely.
Add the butter and stir until fully incorporated. For a smooth ganache, you can briefly blend the mixture with a hand blender.
Cover the ganache with plastic wrap and let it set at room temperature.
2
Form the trufflesLine a baking tray with baking paper.
Transfer the ganache to a piping bag fitted with a smooth nozzle approximately 15 millimeters in diameter. Pipe small balls onto the baking paper.
Place the tray in the refrigerator to allow the ganache balls to firm up.
3
Melt the chocolateMelt the chocolate using a bain-marie or in the microwave.
Using a fork, dip each ganache ball into the melted chocolate. Carefully tap off any excess chocolate.
Roll the truffles in cocoa powder or chopped hazelnuts, then set them aside until the chocolate coating hardens.
4
Coat the trufflesMelt the chocolate using a bain-marie or in the microwave.
Using a fork, dip each ganache ball into the melted chocolate. Carefully tap off any excess chocolate.
Roll the truffles in cocoa powder or chopped hazelnuts, then set them aside until the chocolate coating hardens.
5
Store and serveStore the chocolate truffles in an airtight container in the refrigerator.
For the best flavor, remove the truffles from the refrigerator at least 30 minutes before serving to bring them to room temperature.
