Chocolate truffles – 55000 Recipes. Passion for food

Chocolate truffles

Special recipe for Valentine’s Day by Carito Lourenço for desserts Central de, some chocolate truffles for success


  • 400 g. Coating
  • 280 g Cream
  • 30 ml Cointreau


  1. First we will heat the cream in a saucepan to the boiling point and when it is ready, little by little it is poured on the filling. We can help ourselves with a tongue for cakes, so that the chocolate melts and emulsifies Ganache. You can also switch the turmix without turning on air to smooth and turn on the Cointreau.
  2. Roll out the mixture on a tray 40 × 40 cm and let it crystallize.
  3. Cover the surface with guitar paper (acetate type) and refrigerate.
  4. Once it reaches 5 degrees, we will cut into squares approximately 1.5 × 1.5 cm.
  5. We will finish by melting the coating at 45 ° in a water bath and bathing the squares obtained from Ganache in it.
  6. We finish our recipe by removing the truffles and passing them quickly through the cocoa powder to finish covering them, achieving the desired texture and appearance.

Now is your time.
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