Recipe - Chocolate truffles

Méloé and Jon's Interpretation of Chocolate Truffles

A quick and simple recipe that allows you to vary the pleasures and make as many different truffles as there are aromatic varieties of Bean-to-Bar chocolate.

• Serves 6
• Preparation: 20 minutes

Ingredients:

Make sure you have the following ingredients available. If you're missing anything in the cocoa and chocolate department, feel free to check out our shop.

•  300g dark chocolate, ideally 65%
•  20cl full-fat liquid cream
• 100g unsweetened cocoa powder
• 50g unsalted butter

Preparation:

1. Heat the liquid cream and butter. Gently incorporate the lukewarm cream into the chocolate using a spatula. Allow to cool in the refrigerator.
2. When the ganache starts to firm up, form balls on sheets of parchment paper. Then refrigerate until completely cooled.
3.  Once the mixture is very cold and firm, roll each truffle between your hands and coat them in cocoa powder. 
4. Refrigerate and serve.

Tip #1

If the dough sticks too much to your fingers when shaping, put it back in the fridge for about ten minutes and resume. The cold firms up the mixture and makes it easier to shape.

Tip #2

Try using another ingredient for coating for more variety and to suit your taste (e.g., coconut, cocoa nibs, toasted and crushed pistachios, sugar nonpareils, etc.). 

Feel free to give us your opinion on our recipe in the comment section, as well as your own tips, and share your creations with us on social media Instagram, Facebook, and LinkedIn.