Delicious and easy to make, these chcolate truffles are perfect bite sized treats!
Porzioni 30 truffles
- 130 g dark chocolate 70% cocoa
- 120 g milk chocolate
- 150 g whipping cream
- 1 pinch salt
- cocoa powder
Chop the chocolates and transfer into a bowl. Bring the whipping cream to the boil.
Pour the boiling cream into the bowl and mix to combine until the chocolate is melted. Add the salt. Cover with cling film and allow to cool in the fridge for 1 hour.
Remove the chocolate ganache from the fridge. Using two teaspoons divide it into small balls. Place the ganache balls on a tray lined with baking paper and allow to cool in the fridge for 30 minutes.
Roll the ganache balls between your palms to smooth into even spheres. To give your truffles a better shape you can transfer them in the fridge and then roll them again.
Place the cocoa powder in a small bowl, dip the truffles in and turn to coat completely, pressing in the coating if needed. Store the truffles in the fridge, in an airtight container, for up to 1 week.