Prepare time= 25 minutes
Level = Easy
Serve= 30 truffles
Hello everyone, I’m sharing a Chocolate Truffle recipe for all the chocolate lovers out there.This Truffle recipe is super easy to make is absolutely delicious! These handmade truffles are also a gift for a special occasion or dinner parties.
Here is the recipe and step-by-step photos
Hope you enjoy!
200gr. Bittersweet chocolate, chopped (I used Nestle bittersweet chocolate)
50gr. Unsalted butter
200ml cream (approximately 1 cup cream), divide the cream for 2 equal ml
1tbsp prepared coffee,
1tsp orange zest
1 tbsp brandy, or orange liqueur, optional
1 tbsp prepared coffee, optional
FOR COAT INGREDIENTS
1cup Walnut, chopped
1 cup cocoa powder
80gr. Chocolate, melt with bain-marie style
1- Place 100 ml. cream in a little saucepan and heat until it just boils and turn off the heat, add the butter,orange zest. Mix hem until the butter melts, immediately pour the cream over the bittersweet chocolate, milk chocolate and with a wire whisk, mix them until it is well combined.
2- Heat the remaining cream until it just boils and immediately pour over the mixed chocolate.
3- Stir until it smooth and glossy and immediately pour the chocolate mixture into the sheeted glass baking dish 25X15cm. With a spatula, pressing down gently on chocolate mixture for smooth surface. Cover with plastic wrap. Place the truffles into the freezer for at least 1,5 hours.
4- Line another baking tray with parchment paper.
5- Use a little ice-cream spoon or a teaspoon, take an ice cream spoon of the mixture and roll each chocolate ball between your hands to form a smooth ball.
6- Transfer chocolate balls into the chopped walnuts and coat your truffles immediately after shaping with walnuts or coconut, cocoa powder or roll into the melted chocolate. Then transfer the truffles to the sheeted baking tray. Place into refrigerator and chill at least for 1 hour.
Add the butter in the boiled cream.
Pour the boiled cream over the chopped chocolate.
Mix until it smooth and glossy.
Pour the mixed chocolate, cover with plastic wrap and place into the freezer.
Coat the truffle with chopped walnut, cocoa powder or melted chocolate.