Name: Assorted Dark Chocolate Truffles
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 125 gram dark chocolate; 75 ml whipping cream; 25 gram unsalted butter; 1 pinch(es) salt; 1 tsp vanilla extract; 20 gram cocoa powder; 25 gram chopped almonds; 25 gram chocolate sprinkles; 5 gram flaky salt

THE ORIGIN OF THE CHOCOLATE TRUFFLE

Chocolate truffle originated from France and have been known as a delectable treat that is celebrated as a fancy dessert.

Chocolate truffles got its name from it resembling the appearance of an actual truffle.

Although it originated from France, it has since made its way to other parts of the world and making its own variety in each place. From adding nuts, cocoa powder, butter, liquor and so forth. Traditionally, chocolate truffles are made out of chocolate ganache with flavourings and toppings added.

ASSORTED DARK CHOCOLATE TRUFFLES

In my personal experience with chocolate truffles, they always come in different shapes and sizes. My favourite type of chocolate truffle is more close to the French truffle which are rounded and covered with cocoa powder or nut powder.

For my version of the chocolate truffle, I’ve decided to make it with cocoa powder, crushed almonds and chocolate sprinkles. I’ve also added vanilla extract to add an extra kick of flavour.

As for the base of the chocolate truffle itself, I’ve added butter so that it will be more silky and luscious.

You’ll be amazed at how simple and easy it is to make these assorted dark chocolate truffles! They’re super decadent, silky and smooth, you’ll be super addicted to them!

Some tips that might be useful:

You can use other toppings like berries, caramel, etc.

Make sure that the ganache is cooled for at least 2 hours before shaping.

ingredients

for the chocolate truffles
- 125 gramdark chocolate
- 75 mlwhipping cream
- 25 gramunsalted butter
- 1 pinch(es)salt
- 1 tspvanilla extract
for the toppings
- 20 gramcocoa powder(as needed)
- 25 gramchopped almonds(as needed)
- 25 gramchocolate sprinkles(as needed)
- 5 gramflaky salt(as needed, fro sprinkles)

instructions

Make the ganache

Add whipping cream to a saucepan and turn the heat on medium until boiling.
Add unsalted butter and salt and mix until homogeneous.
Add the cream-butter mixture to the dark chocolate and let it sit for 2-3 minutes before stirring until homogenous.
Add vanilla extract and stir well. This is now called a ganache.
Wrap the bowl of ganache with plastic wrap and let it set in the fridge for at least 2 hours.
Grab 3 bowls and individually add each topping: cocoa powder, chocolate sprinkles, and crushed almonds.
Take a tablespoon and take the chocolate out and shape it into a ball with the spoon or your hand.
Add each individual truffle ball to its individual bowl and make sure the topping cover all sides of the truffle. Add a bit of flaky salt to the top of the cocoa powder truffle if you’d like for extra flavour.
Now you can serve them on a plate and enjoy!