Milk & Dark Truffles Recipe
Make Milk & Dark Truffles Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate
Flavoring & Finishes
Method
Prepare Chocolate & Ganache
- 1
Chop chocolate
Place the chopped bittersweet and milk chocolate together in a medium heatproof bowl. Make sure pieces are small and uniform so they melt evenly.
- 2
Heat cream
In a small saucepan, combine the heavy cream, corn syrup, and a pinch of fine sea salt. Heat over medium until it just begins to simmer and small bubbles form at the edge (do not boil). Remove from heat immediately.
- 3
Add cream to chocolate
Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed for 1 minute to soften the chocolate, then gently stir with a rubber spatula or whisk from the center outward in small concentric circles until the mixture is smooth and glossy and the chocolate is fully melted.
- 4
Finish ganache
Add the butter and vanilla extract to the melted chocolate and stir until the butter is completely incorporated and the ganache is smooth. Taste and add an additional pinch of salt if needed. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Chill at room temperature until thickened enough to scoop, about 1–1.5 hours, or refrigerate for 30–45 minutes (check every 10–15 minutes).
Shaping
- 5
Prepare work surface
Line a baking sheet with parchment paper or silicone mat. Place shallow bowls with cocoa powder, chopped toasted hazelnuts, and confectioners' sugar near your work area. If using a dipping chocolate, keep it melted and warm in a small bowl or double boiler.
- 6
Scoop ganache
Using a small cookie scoop (about 1 teaspoon to 1/2 tablespoon depending on desired size) or two spoons, scoop or scrape a portion of chilled ganache. If ganache is too firm, let it sit at room temperature for 5–10 minutes; if too soft, return to fridge briefly. Work quickly to avoid melting.
- 7
Roll into balls
Lightly oil or dust your hands with cocoa powder to prevent sticking. Roll each portion between your palms into a smooth ball about 1 inch (2.5 cm) diameter. Place formed truffles on prepared baking sheet, spacing them about 1/2 inch apart.
Coating & Finishing
- 8
Cocoa-dusted truffles
Using a small sieve or by dipping, roll truffles in unsweetened cocoa powder until evenly coated. Tap off excess and return to baking sheet.
- 9
Nut-coated truffles (optional)
Press each truffle gently into the chopped toasted hazelnuts so nuts adhere to the surface. Place back on the sheet to set.
- 10
Tempered or dipped truffles (optional)
If dipping in melted/tempered chocolate: using two forks or a dipping tool, submerge the chilled truffle into the melted chocolate, lift and tap off excess, then set on parchment. For a glossy finish, ensure the dipping chocolate is properly tempered or melted to 88–90°F (31–32°C) for dark chocolate.
- 11
Dusting
For a sweeter finish, dust select truffles lightly with confectioners' sugar using a fine sieve. Do this just before serving to avoid sugar dissolving on humid surfaces.
- 12
Set and store
Allow truffles to set at cool room temperature until coatings are firm, about 15–30 minutes (longer if dipped). Store finished truffles in an airtight container in a single layer, separated by parchment if stacking. Keep in the refrigerator for up to 2 weeks or at cool room temperature (below 68°F/20°C) for up to 4–5 days. Bring to room temperature for 20–30 minutes before serving for best texture and flavor.