Chocolate truffles with boiled condensed milk
6 servings
75 minutes
Chocolate truffles with boiled condensed milk are an exquisite treat inspired by French pastry tradition. Their delicate texture and rich dark chocolate flavor harmoniously blend with the caramel notes of condensed milk, while almond butter adds a special velvetiness. The preparation process turns them into true pleasure: each truffle is first chilled, then dipped in melted chocolate and carefully rolled in cocoa powder, creating a perfect mix of bitter and sweet tones. These truffles are not just a dessert but a true art of taste. They are perfect for special occasions, tea parties, or simply to gift yourself a moment of enjoyment. The best way to enjoy them is slowly, with a cup of strong coffee or fragrant tea.
1
Slightly cool the mixture and roll small balls from it (1 teaspoon of mixture per ball). It should yield about 30 pieces.
2
Place the chocolate balls on a tray and send them to the freezer for 30-40 minutes.
3
Meanwhile, pour cocoa powder onto another tray, trying to spread it evenly across the surface.
- Cocoa powder: 0.5 glass
4
Melt the remaining 50 grams of chocolate in a water bath. Once the chocolate is liquid, remove from heat but keep it in the pot with hot water.
- Dark chocolate: 170 g
5
Take the chocolate balls out of the fridge. Dip each one once in melted chocolate and immediately toss in cocoa powder.
- Dark chocolate: 170 g
- Cocoa powder: 0.5 glass
6
Carefully but thoroughly coat each ball in cocoa and leave on a tray to let the chocolate glaze set completely at room temperature.
- Cocoa powder: 0.5 glass
7
Serve immediately once the chocolate hardens.
8
Break dark chocolate (120 grams, no more than 60% cocoa) into pieces and melt in a water bath. Remove from heat, add condensed milk, almond butter, and mix thoroughly until a homogeneous mass is obtained.
- Dark chocolate: 170 g
- Dulce de leche (boiled condensed milk): 2 tablespoons
- Almond oil: 2 tablespoons
