top of page

Christmas Spiced Chocolate Truffles

Updated: Dec 22, 2020


When you can't think of anything to gift friends and family, handmade chocolate treats will never go wrong.






Smooth and Silky Truffles


 

RECIPE


Makes 30 (+-) x Chocolate Truffles depending on the size of your truffles


Chocolate Ganache


200 g Thickened cream 35% Fat

40 g Honey

350g Milk Coverture Chocolate 32.6%

1/2 tsp Vanilla Bean Paste

1 tsp Cinnamon Powder

1/2 tsp Ground Clove

1/4 tsp Grated Nutmeg


For Coating


Qs. Organic Cocoa Powder



Method


1. For the Ganache, combine the heavy cream with the glucose, spices and Vanilla bean paste in a small saucepan and bring to a mere boil over high heat to around 80°C - 85°C.

2. Pour the hot cream onto the Milk Coverture Chocolate or any Coverture chocolate with similar Cacao Content and allow to sit for one minute.

Stir the mix until well combined with a spatula then transfer into a deep jug and emulsify with the help of a hand blender until the ganache is smooth and there are no lumps of chocolate present.


3. Transfer the ganache into a clean bowl then cover the with cling film touching the surface of the ganache. Leave to crystalize overnight or until it reaches a scoop able consistency. Ensure that your kitchen is not too warm and is around 14 to 20°C with around 50% relative humidity. If your kitchen is too warm and humid, it is best to leave the ganache covered and placed in the fridge for several hours without leaving them at the warm environment.


4. The next day, once the ganache has crystalized, place the wrapped ganache in the fridge to firm up slightly. Once the ganache is firm enough, divide the ganache into individual portion and roll them between your palms to form into balls fitting a mini chocolate paper liners. Once all the ganache has been rolled, place them in the fridge again to firm up.


5. Remove the truffle from the fridge. If you need to smooth out your truffle, just roll them again between your palms without letting it go too soft. Drop them in to the the Cocoa powder and move your bowl in a circular motion to fully coat the ball as it rolls around the cocoa powder. Place the truffle into individual mini party pan and package.


Note: It is must easier to roll the truffle in the Cocoa Powder slightly hard from the fridge, therefore it is best to roll the truffle straight out from the fridge . Remove a few truffles at a time from the fridge as you go for easier handling. If you are are fast worker, you can skip this step. :)


 

Storage


Truffles are best consumed within 3 days if stored at room temperature. You can freeze the truffles, just ensure that you pack them tightly with parchment papers in between the truffles to avoid them sticking. Before serving, simply thaw the truffles in the fridge the night before then roll them in the dusting and leave at room temperature for 15 to 20 minutes.


Truffles can be kept in the freezer for up to 3 months.

Coffee Shokupan Bread

Baking Blog

bottom of page