Updated: Dec 28, 2020
There are such desserts where you already lick your thumbs and fingers during the preparation. These delicious chocolate truffles are undoubtedly part of that. A chocolate truffle is a praline with an irregular form of dark chocolate, filled with a soft buttercream and usually coated with cocoa powder.
Ingredients for Chocolate Truffels:
5 oz - 145 grams of dark chocolat
3½ oz - 100 grams (unsalted) dairy butter brought to room temperature
1 teaspoon of honey
For the finish:
unsweetened cocoa powder
finely chopped nuts such as pistachios, almonds or hazelnuts (if desired)
How to make Chocolate Truffels:
Chop the chocolate into small, even pieces so that they melt easily and evenly.
Fill a saucepan a quarter full with boiling water. Place the chocolate chips in a metal bowl and fix the bowl tightly on the edge of the pan, without the bottom of the bowl touching the hot water.Let the chocolate melt gently.
Once everything is melted, remove the bowl from the pan and stir with a clean, dry spoon until smooth. Add the butter and stir until homogeneous, so that the mixture resembles chocolate syrup.
Now add the egg yolk and honey and again stir well to a homogeneous syrup.
Cover with a plastic wrap to cool in the refrigerator for about 60 to 90 minutes until the chocolate syrup is slightly hard again.
Prepare everything to roll the chocolate syrup in cocoa powder or nuts: a small melon scoop or teaspoon, a small round bowl of cocoa powder or your favorite chopped nuts and a refrigerator-cooled baking tray with baking paper.
Remove the ganache from the refrigerator and scoop a few scoops of ganache on the baking paper. Let the spoon warm up in the water in between, so that you can create a nice ball of filling time after time.
Then form small, rough oval balls with your fingertips.
Place the ball in the bowl with cocoa powder androll them so that the whole truffles are covered with cocoa powder,or put the ball in the bowl with finely chopped nuts and roll so that the whole truffle is covered with nuts.