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I have already proposed a lot of recipes for “homemade” chocolates: tempered chocolate, praline snails, nut chocolates, caramel crispy chocolate plates, deer, lime praline chocolates, praline rochers, gianduja chocolates… So I had to offer you a simple truffle recipe. Because for the time being, it is really simpler than the rest. It is simply a ganache that is rolled in cocoa powder. You can put the chocolate of your choice in it. The better it is, the better the truffles will be!
Recipe for chocolate truffles classic (for a hundred small truffles):
-400g of dark chocolate
-60g of milk chocolate
-350g of full cream
-30g of soft butter
-unsweetened cocoa powder
Heat the cream over low heat.
Put the chocolate in a bowl. Here I made a mixture of milk and dark chocolate.
Pour in the cream when it simmers. Drizzle gently over chocolate.
Stir starting in the center and working your way out.
Add butter and mix well.
Pour all the ganache into a 20X20X2 frame. The frame is placed on a baking mat which is itself placed on a plate that will go in the cooler.
Place cling film directly in contact with the ganache.
Let cool one night in the fridge. The next day, the plastic film can be pulled off and the frame can be decolored by running a knife blade dipped in hot water inside the frame.
Cut slices in the ganache and then cubes.
Roll the ganache cubes between your hands to make small balls.
Then put the balls in a bowl of unsweetened cocoa powder.
Collect the truffles once they are well coated with cocoa. Handle them gently and place them in a small airtight box. They should be kept in a cool place to maintain their texture.
