Inspired by videono bakechocolate
Chocolate Truffles
Homemade chocolate truffles made with couverture chocolate and milk, without cream.
Feb 7, 2022
Homemade chocolate truffles made with couverture chocolate and milk, without cream.
30 min
Prep time
45 min
Cook time
5 hrs 15 min, including freezing
Total time
About 32 truffles
Yield
Ingredients
4 ingredientsAdjust servings
Ingredients update with servings
- 150 g dark couverture chocolate(56%)
- 150 g milk couverture chocolate(35%)
- 90 ml full fat milk
- 40 g unsalted butter
Method
9 steps- Gently boil 90 ml full fat milk.
- Pour the hot milk over 150 g dark couverture chocolate and 150 g milk couverture chocolate, and let sit to melt the chocolate.
- Add 40 g unsalted butter and stir well to emulsify.
- Pour the ganache into a prepared container, cover with plastic wrap, and freeze for at least 3 hours.
- After freezing for 4 hours, cut the ganache into 4x8 pieces (32 pieces).
- Shape the pieces into balls or leave as is, and refrigerate while preparing the coating.
- Melt dark and milk chocolate for coating, temper if desired.
- Dip the truffles into the melted chocolate, then decorate with dried fruits, nuts, coffee beans, or edible gold leaf as desired.
- Allow the coated truffles to set in the refrigerator until firm.
Recipe notes
Storage
Store in an airtight container in the refrigerator or freezer. Freeze for up to 2 months.
Additional tips
- Use couverture chocolate with cocoa butter; compound chocolate does not work.
Explore related collections
