Austrian Chocolate Truffles
6 servings
15 minutes
Austrian chocolate truffles are an exquisite dessert embodying the elegance and sweetness of Austrian cuisine. These delicate chocolate balls melt in your mouth with a rich, velvety cocoa flavor complemented by creamy softness and subtle sweetness. The recipe uses dry milk for a pleasant texture, while the addition of cinnamon gives them a Christmas aroma, turning each candy into a little gastronomic wonder. Truffles can be rolled in cocoa powder, powdered sugar, or dry milk to suit personal preferences. They pair perfectly with a cup of strong coffee or a glass of dessert wine, becoming a refined addition to the festive table. This recipe is simple yet consistently impressive, offering a taste of luxury and comfort in every bite.
1
Melt the butter, add cream and sugar. Cook this syrup until the sugar is completely dissolved.
- Butter: 150 g
- Cream 25%: 100 ml
- Sugar: 250 g
2
We mix cocoa and dry milk (at this stage, I like to add cinnamon for a Christmas scent).
- Cocoa: 150 g
- Dry milk: 200 g
3
Add syrup to the dry mixture and mix thoroughly.
- Sugar: 250 g
- Dry milk: 200 g
- Cocoa: 150 g
4
We leave it to cool for a while, then put the resulting dough in the freezer for 1.5–2 hours.
5
From the cooled dough, we form small balls and roll them in cocoa (dry milk, powdered sugar, to your taste).
- Cocoa: 150 g
- Dry milk: 200 g