Makes about 20 truffles


100g Milk Chocolate

125g Bittersweet Chocolate

120g Whipping Cream

100g Butter at room temperature

Truffle Coating

300g Bittersweet tempered Chocolate

200g Confectioner’s Sugar

Put the cream in a saucepan and bring it just to the boil. Take it off the heat and add gently to the finely chopped mixed bittersweet and milk chocolate.

Mix continuously to form an emulsion.

Beat the butter until creamy and mix it into ganache until fully incorporated.

Cover the ganache with plastic wrap and leave until set in a cool area.

To make truffles use a small ice cream scoop ( or a teaspoon ) and scoop out equal sized balls of ganache and place them on a baking sheet. You can also pipe the ganache onto baking sheet

Temper the bittersweet chocolate. See my guide how to do it here.

Place confectioners’ sugar in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms.

Finally roll your truffles in the confectioners’ sugar so that they’re completely covered.

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