Truffles with dry milk
10 servings
45 minutes
Truffles with dry milk are a refined delicacy of European cuisine, born as an alternative to traditional chocolate truffles. They have a delicate, velvety texture and a rich chocolate flavor complemented by subtle creamy notes of dry milk. The preparation process is simple but requires patience: cocoa and sugar gradually combine with water to form a rich syrup that then transforms into chocolate mass with the addition of butter and dry milk. After cooling, the mass becomes pliable, allowing for the creation of neat truffle balls. They can be enjoyed plain or rolled in coconut flakes, nuts, or cocoa to add new flavor nuances. These truffles are not only a sweet treat but also a wonderful way to experiment with homemade confectionery, delighting oneself and loved ones.
1
Mix cocoa, sugar, and water and boil over heat until the sugar dissolves.
- Cocoa powder: 2 tablespoons
- Sugar: 3 tablespoons
- Water: 2 tablespoons
2
Add butter and stir until smooth.
- Butter: 100 g
3
Let the cocoa butter liquid cool in the refrigerator.
4
Gradually add dry milk to the cooled liquid, stirring thoroughly, until the liquid absorbs as much as it can. Your goal is a thick chocolate paste. Place this paste in the refrigerator, where it will solidify to a mass from which you can shape truffle balls of any desired size.
- Milk powder: 300 g
5
The molded balls can be eaten as they are or rolled in coconut flakes, crushed nuts, wafers, cocoa, etc.
