Chocolates Truffles

Chocolates Truffles

These tempered chocolate truffle are perfect for an after dinner treat. The truffle have a hard chocolate outer casing with a soft truffle center.


  • 300g good quality dark chocolate
  • 150ml double cream
  • 25g butter 
  • Edible gold paint 


  1. Chop the chocolate finely, Split between three glass bowl with 150g, 100g and 50g ratio.
  2. Melt the 100g of the chocolate in a bowl over simmering water until 55C
  3. Then remove from the heat and add the remaining 50g chocolate and stir until all completely melted.
  4. Allow the mixture to drop to 28C then place back on the heat until it reaches 31C.
  5. Now remove from the heat and the chocolate is ready to use.
  6. Pour the chocolate in to the moulds, so it coats the inside and allow to set. You may need to pour another layer in once it has set. 
  7. Meanwhile, in a saucepan, heat the cream and butter until it starts to simmer and then pour over the 150g of chocolate. Allow to sit for a few minute before mixing together.
  8. Pour the truffle mixture into the chocolate shells and cover with the remaining chocolate. Place back in the fridge to set for 30 minutes.
  9. Remove from the moulds and spray with the gold paint by flicking it with a paint brush.
  10. Serve & enjoy!

This Post Has 2 Comments

  1. Nice and testy chocolate . I like to have it .

    1. Thank you!!

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