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2014-12-31 13.23.162015-02-14 19.39.31

20 truffles


300 g chopped milk chocolate

100 g double/heavy cream

50 g butter

1-2 tsp liquorice powder

Truffle Coating:

50 g raspberry powder

300-500 g (tempered) milk chocolate for coating

Bring the cream just to boil. Pour the cream over chopped milk chocolate and add liquorice powder. 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. Leave until set in a cool area.

I recommend to temper the milk chocolate for coating. See my guide how to do it here.

Place raspberry powder in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms. Finally roll your truffles in the raspberry powder so that they’re completely covered.