Chocolate truffles
Dark chocolate and honey ganache rolled in unsweetened cocoa.
Active time30 min
Cooking5 min
Total13 hResting : 12 h
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Ingredients
- 20 g unsalted butter
- 110 ml whipping cream with 30% fat
- 100 g unsweetened cocoa powder
- 150 g 70% dark cooking chocolate
- 20 g honey
Preparation
Chop the chocolate into a tall heatproof container. Bring the cream and honey just to the boil. Pour over the chocolate and whisk until melted. Mix in the diced butter, then smooth with an immersion blender, keeping its head submerged.
20 g unsalted butter110 ml whipping cream with 30% fat150 g 70% dark cooking chocolate20 g honey- knife
- chopping board
- tall heatproof container
- saucepan
- whisk
- immersion blender
Pour the ganache into a small shallow dish. Let it cool, cover and refrigerate for 12 hours, until firm enough to shape.
- small dish
- lid
Spread the cocoa on a plate. Scoop small portions of ganache with a spoon. Quickly roll them between your palms, then in the cocoa. Shake off the excess powder and keep chilled until serving.
100 g unsweetened cocoa powder- plate
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration