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Truffles

Author
Cookinero 7 Apr 2025
5500
Truffles

Legend has it that one day a French chef's apprentice was trying to make custard in his mentor's kitchen. One wrong move resulted in the cream pouring into a bowl of chocolate instead of the eggs. When the mass hardened, the boy rolled it into round balls and sprinkled cocoa over them to hide the unevenness. This accident led to the creation of the most delicate truffles, which may soon appear on your table.

How to cook Truffles

Step 1

Truffles

In a saucepan, combine water, butter, sugar, cocoa and place on low heat. Cook until sugar is completely dissolved, stirring occasionally, then remove the saucepan from the heat.

Step 2

Truffles

Add dry milk into the chocolate mixture in small portions, stirring constantly.

Step 3

Truffles

Sprinkle the work surface where you will make the truffles with dry milk. Separate a small portion from the chocolate mass, roll it into a ball and roll it in dry milk. Lightly moisten the candy with water and roll it in walnuts. Make the remaining truffles in the same way.

Step 4

Truffles

Place the candies in the refrigerator for several hours.

Truffles - FAQ About Ingredients, Baking Time and Storage

Yes! You can use coconut milk powder or almond flour as a dairy-free alternative. For a richer taste, try heavy cream powder, but adjust consistency as needed.
Store refrigerated in an airtight container for up to 2 weeks. For longer storage, freeze them (without walnut coating) for up to 3 months.
Absolutely! Use vegan butter, coconut milk powder, and maple syrup instead of sugar. Skip the walnuts or use toasted coconut flakes for coating.
If the mixture is too dry, add 1/2 tsp water or melted butter. If too sticky, chill for 15 minutes first. Work quickly with cool hands.
Yes! Try crushed biscuits, cocoa powder, shredded coconut, or even sprinkles. For low-carb versions, use crushed almonds or sugar-free chocolate shavings.
Dip them in melted chocolate after walnut coating, or drizzle with white chocolate. Add edible glitter or gold leaf for special occasions.
Chill for 30 minutes to firm up. If still too soft, mix in 1-2 tbsp extra dry milk or cocoa powder until moldable.
Yes, but melt ingredients in a larger pot for even heating. Work in batches when rolling to prevent the mixture from warming up too much.

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