Step-by-step recipe for making truffle sweets with photos

20 pieces

30 minutes

300 kcal

5/5 (1)

There are few people who don't love good chocolates like truffles. And if you want to pamper your family and friends with such exquisite sweets, you don’t have to buy them in the store, especially since this delicacy is not cheap. You can prepare truffles yourself, you just need to stock up on the necessary products and arm yourself with the right recipe. There are quite a lot of such recipes, I offer several at once, you just have to choose according to your taste.

Chocolate truffle recipe

Kitchen utensils: whisk, saucepan.

Ingredients

• Cognac can be replaced with brandy, Calvados, liqueur or some other extract.
• Chocolate must be tasty, preferably with a cocoa content of 60-75%.

Preparing chocolate truffles

1. Break 200 g of chocolate or cut into small pieces.

2. Let 180 g of cream heat up. Bring to a boil, but do not let it boil.

3. Pour hot cream over the chocolate and let it sit for 2-3 minutes.

4. Then stir thoroughly with a whisk until the mass becomes homogeneous.

5. Cut the butter (30 g) into small pieces and place in the chocolate-cream mixture. Mix thoroughly.

6. Then, if desired, add alcohol or any extract (vanilla, almond or any other) - 2-3 teaspoons. Mix well again.

7. Cover the mass - this is the ganache buttercream - with contact film. Place in the refrigerator and let it harden well.

8. Forming candies. This can be done with two teaspoons or simply with your hands, after wearing gloves. This must be done quickly enough so that the chocolate does not melt.

9. The sweets need to be rolled in cocoa (you will need 40 grams).

Video recipe for making chocolate truffles

Video tutorial on making truffle candy recipe at home.

Truffles and truffles, plus two recipes

And in general - “who, if not me?!” (c) will write about them, I have nothing to lose. )

While sorting through the photographs and freeing the poppy’s “brain” (again, nothing, nothing, nothing fits), I discovered a folder about truffle products for the post promised six months ago. I felt ashamed, especially here personally, and I didn’t do it personally. This, if you remember, is a continuation of the series of posts from Alba - both about truffle hunting and about using what you get. Here - one and Here - two, for those who haven’t read. And I clamped down on the post “number three and the main one”. I'm correcting myself. I won’t repeat myself again about the “basic”, a lot has been written there, I’ll immediately start talking about the use of all sorts of different products made from fresh truffles. And about the fresh ones a little later, I want to shoot it during truffle week at the “school”, I think that it will be much more interesting for you too.

So, about canned food, which can most often be found in stores (decent ones, sorry, but you asked me yourself)!

* I’ll make a reservation right away: when you buy canned truffle products, be prepared for the fact that you won’t feel much difference between white and black, unlike fresh ones. On the contrary, I prefer much cheaper black ones in this form, since their more “marginal” taste (when fresh) begins to benefit significantly in this case. Products made from them are brighter and more intense, while delicate and more refined whites are somehow completely lost after “processing”.

* Right – white, left – black.

*Canned truffles are usually sold peeled, ripe and whole. There are three gradations of quality - surchoix (hard, black, the same size and color), extra (hard, more or less black and slightly varying in size) and premier choix (more or less hard, relatively light, of different sizes, possibly with cuts with surfaces.They are also sold in the form of pieces (from 5 mm), sections and fragments, but with foreign inclusions (read sand) - from 2 to 5% by weight, and other defects.

* Remember - truffle oil in most cases does not contain any truffles at all, but is artificially flavored with synthetic substances! Sylvester, for example, hates it and never uses it. He, of course, can “hate” him as much as he wants, but we’re not a restaurant with “principles,” right? I use a variety of truffle oils at home with great pleasure. Some large manufacturers make partially or completely natural oil using substandard residues, so you must definitely look at the composition.

* Important! Making truffle oil at home is not difficult, although it does not retain the aroma of truffles for a long time, but this is dangerous from the point of view of botulism (alarmists, yeah) - the airless environment and moisture of the truffle are ideal for the development of these bacteria.

* Other very popular products that you have probably seen in stores are truffle pastes, sauces, vinegar, etc. They may contain not only truffles and some other ingredients - such as porcini mushrooms, olives and other things, but also artificial flavors, so you need to look at the composition - what is there, and whether there is a truffle at all. A good natural vinegar, wine, apple or some other vinegar infused with truffle trimmings is a good and safe way to preserve their aroma at home for sauces, pastas and other dishes.

* Sometimes white wine and other drinks are flavored with truffles (for example, you can infuse 600 ml of cognac or brandy with 60 g of truffle trimmings for 2.5 months at room temperature; after filtering, such cognac is served in Bordeaux glasses, or used in cocktails).

Well, here it is right there with pictures. Then I bought for you almost everything that I found truffles in our Adyar, even chocolates with them.

This is what truffle inclusions look like, for example, in “rooster” - a jelly with truffle. Remember, I showed how it’s done here, using the example of foie gras that Sylvester and I cooked?

And a variety of “semi-finished products”.

This wonderful pasta (top left) of porcini mushrooms and truffles is incredibly tasty to use for pasta, as a sauce. I will give the recipe below - it’s elementary, but the result.

Here are truffle oils, here, of course, there are segments of truffles inside, as we already understand - pure coquetry.

Here are the leftovers from my own homemade truffle oil. A well-cleaned truffle is simply cut into very good quality, preferably as neutral olive oil as possible and placed in a dark place.

This is what I really love – Tom cheese marinated in truffle oil. With wine and toast. you can guess for yourself.

And this (from left to right) is honey with white truffle, truffle salt, pickled black and truffle juice. Honey tastes very strange, but interesting. And truffle juice, I’ve often been asked here, is an ideal additive for all sorts of different sauces. For example, for meat, or just pour it into the frying pan where the meat was fried and let it evaporate a little - great.

This is my favorite – truffle salt. In general, in this “line” it stands somewhat apart - the most natural and amazing smell. If you use it, for example, to add salt to foie gras on toast. And very, very, very much with steak.

Truffles from baby formula “Malyutka” – recipe with photo

Cooking time: 20 minutes. Number of servings: 40. Kitchen utensils: saucepan.

Ingredients

Making truffles from milk mixture

1. Pour a glass of sugar into the pan.

2. Add a tablespoon of cocoa.

3. Pour in 100 ml of milk.

4. Add 200 g of butter.

5. Place the pan on the fire and, stirring continuously, melt the mixture until smooth.

6. Let the mixture cool slightly and, gradually stirring, add 350 g of the “Malyutka” mixture.

7. Pour cocoa (about 3 tablespoons) onto the table surface.

8. We form balls, roll them in cocoa and put them in the refrigerator.

Video recipe for making truffles from baby formula

The video shows the process of preparing truffles from the Malyutka milk formula.

Homemade express truffles

This truffle recipe can be used when you have very little time, but you really want to pamper your family or guests with something delicious. Even children can be entrusted with making homemade truffles.

Ingredients (for 8-10 truffles):

175 g powdered sugar, 120 g softened butter, 1-2 tbsp. cocoa powder, 1 tbsp. rum or whiskey (optional).

Ingredients for decorating truffles:

cocoa powder, grated chocolate, coconut flakes, a few roasted almonds or hazelnuts, melted dark chocolate, powdered bread crumbs.

How to make homemade express truffles:

1. Beat the butter with a mixer. Add powdered sugar and continue beating until light and fluffy. Add cocoa powder and alcohol. Stir until smooth.
2. Place toppings for truffles (cocoa powder, grated chocolate, coconut flakes) on a plate or board. Quickly roll the truffle mixture into small balls and roll each one in one of the sprinkles.
3. Place the candies on a plate and garnish with nuts, melted chocolate or powdered sugar.
4. Place the truffles in the refrigerator for 1 hour and only then serve the homemade sweets. Bon appetit!
5. It is advisable to store truffles in the refrigerator.

Watch a video on how to make homemade express truffles:

Classic chocolate truffle recipe

Cooking time: 20 minutes. Number of servings: 80. Kitchen appliances and utensils: saucepan, microwave.

Ingredients

• Invert syrup helps to make the consistency of the ganache uniform and also increases the shelf life of the candies. This syrup can be replaced with glucose or honey, or even omitted altogether.
• The butter should not be cold.

Cooking classic truffles

1. Place 250 g of cream on the fire, add 60 g of invert sugar syrup and, stirring constantly, let it boil. After this, wait for the cream to cool to a temperature of 70ºC.

2. Break the chocolate into pieces and place in the microwave. Turn on for half a minute, take out, stir. Put it in the oven again for half a minute, stir again. Do this until the chocolate melts.
   You cannot heat chocolate above 50ºC, it will burn.
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3. Slowly pour the cream into the chocolate, stirring constantly.

4. Stir the mixture until smooth.

5. Add 70 g of butter and mix thoroughly again.

6. We pack the container with ganache in film and put it in the refrigerator until it hardens.

7. Then we make identical balls from the chocolate mass with our hands (it is better to wear gloves).

8. Truffles can be decorated in different ways: you can roll the candies in cocoa and put them in the refrigerator, or you can cover them with tempered chocolate and then roll them in cocoa - then they will be stored longer and even at room temperature.

Video recipe for making classic chocolate truffles

In the video you can see in detail the process of preparing chocolate truffles according to the classic recipe.

Homemade Nutella truffles in white chocolate

Nutella truffles look very elegant: dark filling and white top. Guests and friends may not believe that you made these chocolates with your own hands.

Ingredients (for 15-20 truffles):

200 g dark chocolate, 60 ml heavy cream (35%), 1 tbsp. softened butter, 1/3 cup Nutella spread.

Ingredients for decorating truffles:

200 g white chocolate, 1 tbsp. vegetable oil, confectionery chocolate sprinkles and grated dark chocolate.

How to make homemade Nutella truffles in white chocolate

1. In a water bath, mix cream, dark chocolate, butter and Nutella until smooth. Remove the container from the heat, let cool, cover with a lid or cling film and refrigerate for 2 hours.
2. Take the cooled plastic truffle mass (ganache) with a teaspoon and form small balls. To prevent the ganache from sticking to the spoon and hands, you can sprinkle them with cocoa powder. Place the finished truffle balls in the freezer for 5-10 minutes.
3. At this time, melt white chocolate and vegetable oil in a water bath or in the microwave.
4. Dip each truffle into the melted white chocolate until completely coated. For convenience, you can chop the truffle onto a toothpick and immerse it in the chocolate mixture. Place the finished truffles on a plate or board covered with wax paper.
5. While the white chocolate is still warm, sprinkle the candies with chocolate sprinkles or grated chocolate. Drizzle the remaining white chocolate on top in a thin stream to form an intricate pattern.
6. Refrigerate the truffles for 30 minutes or overnight. Store candy in the refrigerator as well. Bon appetit!

Truffles - recipe for sweets with milk powder

Cooking time: 30 minutes. Number of servings: 30. Kitchen utensils: saucepan.

Ingredients

Cooking truffles with milk powder

1. Add 260 g of sugar to 100 g of water. Place the pan on low heat. Stirring continuously, wait for the sugar to dissolve. After this, you need to boil the mixture for 2-3 minutes.

2. Add 5 tablespoons of cocoa to the syrup and stir.

3. Add 100 g of butter to the mixture. Stir until smooth.

4. Then add 400 g of milk powder. Mix.

5. Grind 100 g of nuts and add them to the mixture. Mix again. Place the mixture in the refrigerator until it hardens.

6. With wet hands, make cone-shaped candies and roll them in cocoa, which you will need about 4 tablespoons.

Video recipe for making truffles from powdered milk

Video recipe for making truffles using milk powder.

History of the truffle

Elegant in shape and exquisite in taste, truffle is a classic dish of French cuisine. There are several versions of the birth of this confectionery delight.

We know of two versions:

• Dufur version

The Dufur family of confectioners has long been known in Europe. Louis traded chocolate in the French town of Chambray. One day before Christmas 1895, the confectioner wanted to please his customers with something new. Mixing cocoa with cream and vanilla, he formed candies, dipped each one in chocolate and sprinkled with cocoa powder. Seven years later, Antoine, a descendant of Louis, moved to England and began selling truffles in the Prestat Chocolate Shop. So these sweets paved the way to the hearts of European chocolate lovers.

• Escoffier's version

Auguste Escoffier was the owner of a large culinary company in France. In 1920, one of the pastry chef's apprentices, while making cream for cakes, accidentally added cream to the wrong bowl. The cream and chocolate hardened, the apprentice was scolded, but he tried to save the situation. Having molded balls from the chocolate-cream mixture, the student rolled them in cocoa to hide the unevenness. Maestro Escoffier appreciated the idea, and as a result of experiments with texture, truffles acquired their usual appearance.

Chocolatiers add nuts, alcohol, spices and fruits to the mixture, but the candy always consists of ganache in a shell

You will need:

• chocolate – 500 g;
• heavy cream – 250 g;
• butter – 1 tbsp.

Useful tips

In order for the candies to look aesthetically pleasing, after cooking, you can place several of them on a sieve and shake to remove excess cocoa. We must not forget that truffles must be stored in the refrigerator. If someone wants to experiment, then you can add finely chopped wafers or nuts to the cocoa, put a nut inside the candy - in general, it’s a matter of your imagination.

If you like these recipes, you can try making other versions of sweets that are no less tasty, for example, sour cream or milk jelly, chocolate or curd soufflé, or the famous Bird's Milk soufflé. The “Raffaello” recipe is also incredibly popular among children and adults.

A request to culinary experts - please write what recipes for making truffles do you use? Maybe you have secrets that I don't know about? In this case, be sure to share your experience, and also try and rate our recipes.

Truffle cake recipe

First you need to prepare the cream, but you need to take into account that it is made in advance, because it needs to sit. To prepare it, you need to pour cream into a saucepan and bring it to a boil. After this, add chopped chocolate to the mixture and mix thoroughly until it is completely dissolved. This procedure can be done in two ways: using a microwave oven or in a water bath. Then put the resulting mixture in the refrigerator for a couple of hours to cool.

Next you need to move on to preparing the sponge cakes. To do this, you need to separate the whites from the yolks, then beat the whites together with cream of tartar or lemon. Add sugar there and continue whisking until a thick foam is obtained. Grind the yolks with the rest of the sugar until the consistency of a snow-white mixture. Dissolve cocoa in hot water and add it to the mixture with the yolks.

After this, you need to sift the flour with starch and mix with the yolk mixture, adding the whipped whites. Be sure to make sure that the finished mixture is free of lumps.

To bake the cakes, you need to preheat the oven to 160 degrees C. Then put the dough on parchment and put it in the oven. To give it an even and round shape, pour the dough into the mold so that the cakes are perfectly even. After this, remove from the oven, cool the shortcake slightly without removing it from the mold. Then take out the cake, wrap it in parchment paper and put it in the refrigerator for about 6 hours (overnight is possible). The height of the sponge cake depends on the size of the cake pan. The next day, cut the cold shortbread horizontally into three layers. You need to cover it with a towel and set the workpiece aside to rest.

Now you need to prepare the syrup. You need to boil water, add sugar there. After this, turn off the heat and cool the syrup, then add the liqueur. Mix the mixture well. The syrup is ready.

No bargain is complete without cream, so you need to prepare it. To do this, you need to mix 30 g of protein and milk, strain the mixture. Then you need to pour sugar there and bring to a boil and boil a little. During this time, the cream should thicken greatly, after which it should be poured into a bowl and cooled. Beat the butter and vanilla into a strong foam, gradually add cold syrup in small portions. When about half of the syrup remains in the bowl, add cocoa to the mixture and stir for a while. At the end of the procedure you need to pour in cognac.

Now let's prepare truffle candies. To do this, pour hot cream over chocolate and stir the mixture until it reaches the consistency of sour cream. After this, put the mixture in the refrigerator for two hours. After time has passed, remove and form into balls. You can place them on parchment paper and put them in the freezer for one hour. After the time is up, take out the candies, pour chocolate over them or sprinkle with cocoa. The sweets are ready.

Now you need to assemble the cake. This is the most enjoyable moment of cooking. First, thoroughly moisten each cake with the prepared syrup. Here you need to thoroughly wet the cake layers, the top of the cake, as well as its sides, then sprinkle with chocolate chips, or you can just use cocoa. Now you can put your truffles on top.

After assembly, the cake must be decorated. Here your imagination can flow like a river and you can come up with anything you want. For example, you can make a heart or other figure out of white chocolate, or you can write some words. If the pastry chef is a creative person, then you can create chocolate teeth and decorate the edges of the cake with them. It can be decorated with traditional whipped cream, coconut shavings and so on, it all depends on the degree of your imagination.

Let the cake sit for at least 6 hours in the refrigerator.

With white chocolate mousse

Let's prepare a cake with white chocolate mousse according to the “two-story” principle: the first tier will make up the classic cake layer created according to the previous recipe, and now we will analyze the algorithm for preparing the second in detail.

Let's make it from the following ingredients:

• 1 white chocolate bar (all will go);
• 3 tbsp. l. salted butter;
• 4 egg yolks;
• 2 tbsp. l. (heaped) sugar;
• 2 cups cream (at least 30% fat);
• 2 tbsp. l. packaged baking powder.

But let's get back to the cake:

1. Place crushed chocolate, butter and baking powder in a microwave-safe bowl. Heat until everything melts.
2. Beat the yolks firmly with sugar.
3. Add the hot chocolate mixture and two heaped tablespoons of cream to them. Mix.
4. Whip the rest of the cream and pour it into the chocolate composition, by this time it should have cooled down. Mix.
5. The mousse is ready! Pour it over the truffle base and cool for a couple of hours.

How to make caramel truffles at home

Caramel truffles have a rather dense chocolate shell on the outside, but on the inside the delicacy is very soft and viscous. A homemade candy recipe calls for the use of milk chocolate, but if you are a supporter of dark varieties, you can add classic dark chocolate instead of milk chocolate.

Preparation:

1. Pour sugar into a saucepan with water, mix the ingredients and cook the mixture over low heat until it acquires a light amber tint.
2. Remove the cream from the heat, add the butter and thoroughly mix the ingredients until smooth.
3. Combine the finished mixture with caramel, and then add finely chopped chocolate. Place the mixed mass in the refrigerator for 2 hours, after which we make small balls from it. Wrap the formed candies in cling film and cool for one hour.

Recipes

How to make delicious chocolate truffles at home? There are many options, and the most interesting ones are discussed below.

Classic

To make amazing homemade truffles that resemble store-bought ones, you will need the following ingredients:

• 500 g chocolate;
• about 150 ml of cream (at least 32-33% fat content);
• half a pack (about 100 g) of high-quality butter;
• 20-30 ml of rum or any liqueur;
• cocoa powder for decoration.

Preparation:

1. First you need to break the chocolate into pieces and melt it using a water bath or microwave. Next, pour the cream into the chocolate mixture, warm everything up again, and then add softened (not melted!) butter and beat the whole mixture with a blender so that it is more airy.
2. Then leave the bowl of ganache in a cool place so that the cream hardens a little and becomes thick, but not completely hardened.
3. Form into balls or cones, roll them in cocoa powder and place in the refrigerator to set completely.

Nut

Truffles with nuts will be no less tasty. To prepare you need:

• two bars (200 g) of dark chocolate;
• a third of a glass of heavy cream;
• 50-70 g butter;
• 100-150 g of nuts (almonds, walnuts, hazelnuts or cashews);
• 40-50 ml of rum or cognac;
• two or three tablespoons of cocoa powder.

Process description:

1. Pour the cream into a saucepan and place it on low heat.
2. When the cream boils, add the chocolate, previously broken into pieces, into it. Stir constantly until the chocolate is completely dissolved.
3. Remove the pan from the heat, put the butter in it (it is advisable to take it out of the refrigerator in advance, so it will melt faster). Beat the entire mixture with a blender or mixer.
4. Now get to the nuts. If you use raw ones, then either dry them a little in the oven, or fry them without oil in a frying pan. Next, grind them. You can use a coffee grinder and grind the nuts to a powdery state. And if you want to feel their taste, then use a blender or knife and do not strive for small pieces.
5. Add the nuts to the creamy chocolate mixture, place it in a cool place to partially harden, then form the candies and roll them in cocoa.
6. Place the dessert in the refrigerator; in a couple of hours it will be ready to serve.

Cocoa truffles

If you don’t have chocolate at home, but have cocoa, you can use only that. The list of ingredients will be like this:

• 160-170 g cocoa powder (but without sugar);
• 160-170 g of sugar (you can use both sand and powder);
• 150 g butter;
• two egg yolks;
• half a glass of heavy cream;
• one or two packets of vanillin.

Instructions:

1. First soften the butter until it becomes pliable and elastic. Mash it with a spoon or fork.
2. Add sugar or powder, as well as yolks, into the butter mixture. Mix everything again.
3. Next, gradually add cocoa and vanilla (leave a little for sprinkling).
4. Beat the mixture with a blender: this will make it homogeneous and airy.
5. Let the mixture harden a little, then form into balls and roll them in cocoa.
6. Let the dessert harden in the refrigerator so that it can be served to your family or guests.

Teahouses

This recipe is very unusual, as it involves adding tea to the filling, which will add a tart taste and a pleasant aroma.

List of required ingredients:

• 150 ml heavy cream;
• 250-270 g dark chocolate;
• 50-70 g butter;
• a teaspoon of quality loose leaf tea;
• some cocoa powder for decoration.

Preparation:

1. Bring the cream to a boil and pour it over the tea leaves. Leave the mixture for five to ten minutes, then strain (throw away the tea leaves).
2. Next, heat up a kind of creamy tea, immerse the broken chocolate in it and melt it completely.
3. Remove the container from the heat, add butter.
4. Beat the mixture with a mixer until it becomes airy. Cool it a little and form the dessert.
5. Roll the resulting sweets in cocoa powder, put them in the refrigerator for one and a half to two hours and serve.

How to make truffle candy?

Preparation of truffles on an industrial scale using professional equipment consists of the following production stages:

• Preparation of mass for future sweets;
• Heating and whipping the chocolate mass;
• Forming candies using special silicone molds;
• Cooling and dusting truffles with cocoa powder;
• Packaging and packing of ready-made sweets.

According to the standard recipe, sweet truffles contain a large amount of dark dark chocolate, which is beneficial for human health. However, each modern manufacturer has its own recipe for truffle sweets, so it often turns out that they don’t even contain chocolate.

If you don’t want to buy dessert from a dubious manufacturer, try making truffle candies yourself. To do this, use the standard treat recipe:

1. Crush 230 g of dark dark chocolate into small pieces and pour it into an iron container. Remember that the taste of candy will depend primarily on its quality.
2. In a separate bowl, heat and bring to a boil 120 ml of cream and 120 ml of butter, cut into pieces.
3. Combine the cream and chocolate mixtures, mix them thoroughly until smooth.
4. Add 2 tbsp to the resulting mass. l. liqueur (you can use any type of alcohol).
5. Cover the candy preparation with a tight lid and refrigerate overnight (or for several hours).
6. Choose the product you will sprinkle on the candies: cocoa, ground nuts, coconut flakes, finely grated chocolate, etc. Place the sprinkles in a flat plate. You can use several types of sprinkles at the same time.
7. Take the candy mold out of the refrigerator and form it into many round balls. The size of future sweets depends solely on your preferences.
8. Dip each candy in the prepared sprinkles and place on a baking sheet or tray lined with parchment paper.
9. Cover the candies with a lid and place them back in the refrigerator.
10. The candies will be ready as soon as they harden. Bon appetit!

Advice from an experienced chef! To ensure that the candies have a pronounced creamy taste, use sour cream with a fat content of at least 30% to prepare the delicacy.

The following truffle recipe will come to the rescue when there is no time to prepare, but you want to treat your guests to homemade sweets. Even a child can make these candies. One serving is 8-10 candies.

So, quick truffles:

• Using a mixer, beat 120 g of soft butter.
• Add 180 g of powdered sugar to it and use the mixer again, beat until fluffy foam appears.
• Add 2 tbsp to the resulting mixture. l. cocoa and 1 tbsp. l. any alcoholic drink (except pure vodka). Mix all ingredients thoroughly.
• Make candies from the resulting mass and roll them in any sprinkles you have at home.
• Let the candies cool in the refrigerator for 1 hour and serve!

For lovers of non-standard delicacies, we provide a step-by-step recipe for truffles with dates. The candies are prepared quickly and are optimally suited for people who adhere to healthy eating rules. One serving of truffles, according to this recipe, is about 20 sweets.

So, let's start cooking

:

To make these candies you will need a food processor or blender. Combine 15-17 dates (pitted), 4 tbsp in a food processor bowl. l. cocoa, 1 tbsp. l. water, a pinch of cinnamon, 100 g of coconut and the same amount of almonds. You can use chili pepper instead of cinnamon, and any other nuts you have on hand instead of almonds. They should be peeled, but not fried. When all the ingredients have turned into a homogeneous mass, place it in the refrigerator for a few minutes

Please note that if the mass is too tight, you can add a little liquid to it - water, coffee or juice. The chilled dough easily rolls into balls. Roll it into truffles and sprinkle them with oatmeal, chocolate chips or any other topping. Place the candies in the refrigerator for 15-20 minutes and then serve to your guests!

On a note! Ready-made truffles should only be stored in the refrigerator in airtight packaging, otherwise they will dry out or spoil.

Varieties of truffles

Traditionally, chocolate truffles are shaped like a ball, but many manufacturers prefer to produce roller-shaped candies. While maintaining the main principle - the creamy structure of chocolate - truffles have acquired national characteristics in different countries.

• European: consists of syrup, cocoa, milk powder and fats.
• French: fresh cream and chocolate. The candies are sprinkled with cocoa or crushed nuts.
• Belgian: A nut butter or buttercream filling encased in a dark or milk chocolate shell. Rum, liqueur or cognac are often added to ganache.
• Swiss: hot chocolate is combined with melted butter and cream. The frozen candies are sprinkled with cocoa powder. Swiss and French truffles cannot be stored for long as they are made from fresh cream and do not contain preservatives.
• Californian. Confectioner Alice Medrich was captivated by the taste of French sweets, and in 1973 she decided to recreate them in the American style. Egg-shaped truffles made from a mixture of dark and milk chocolate, coconut oil and glaze.
• Canadian. Harvey's truffle is similar to the American truffle, but with peanut butter and crushed cookies.