Quick Chocolate Cream Truffles
10 servings
160 minutes
Quick chocolate-cream truffles are an exquisite treat inspired by classic French candies. Their history dates back to the late 19th century when confectioners began experimenting with chocolate ganaches. These delicate truffles have a velvety texture and a rich dark chocolate flavor complemented by the creaminess of butter and heavy cream. They are perfect for special occasions as well as an elegant dessert with coffee or wine. Due to their quick preparation, these truffles have become popular among home bakers. They can be rolled in cocoa, coconut flakes, or nuts, giving each piece its unique touch. Melting in the mouth, they leave a gentle aftertaste, turning each tasting into a small celebration.
1
Chop the chocolate finely, place it in a blender, and grind it to a crumbly state.
- Dark chocolate: 225 g
2
Heat the cream in a saucepan and pour it immediately over the chocolate. Whisk until the mixture resembles thick mayonnaise.
- Double cream 40% fat: 250 ml
- Dark chocolate: 225 g
3
Add softened butter and beat again.
- Butter: 55 g
4
Transfer the mixture to a bowl and refrigerate for 15 minutes until it reaches a consistency similar to butter and cannot be shaped into truffles — do not freeze too hard.
5
Transfer the mass to a piping bag and squeeze small mounds onto baking paper or film.
6
Chill for 2 hours in the refrigerator, then roll in cocoa, coconut flakes, or crushed nuts.
- Cocoa powder: to taste
