Chocolate Truffles


  • For the Dark Chocolate:
  • Dark chocolate 250 gm
  • Double cream 1 cup
  • Butter 1 tbsp
  • For White chocolate:
  • White chocolate 250 gm
  • Double cream ½ cup
  • Salt a pinch
  • Coating:
  • Frozen dried strawberries and mangoes (crushed)
  • Finely chopped pistachio
  • For Salted Hazelnut Paraline:
  • Nuts ½ cup
  • Caster sugar 9 tbsp

 Cooking Directions

  1. For the Dark Chocolate: Melt dark chocolate in a bowl.
  2. Scald double cream in a pan add butter and stir to mix.
  3. Let cool in fridge for about 5-10 minutes to firm.
  4. For the White Chocolate: In a heat proof bowl melt chocolate.
  5. In another bowl scald cream add a pinch of salt.
  6. Refrigerate for 5-10 minutes.
  7. Coating: Make sure temperature of your working area is not too hot to tackle the chocolate.
  8. When chocolate gets firm enough make smooth small balls of white and dark chocolates.
  9. Keep on a tray with parchment paper, refrigerate again.
  10. Now take 4 bowls put crushed frozen dried strawberries in a bowl and dried mangoes in second bowl.
  11. Finely chopped pistachio in one bowl and salted hazel nut paraline.
  12. Now take out chocolate balls from fridge and roll in to strawberry coating.
  13. Take another balls and coat desired coating coat roll into all 4 types for coating to white and dark chocolate truffles.
  14. Now put all coated truffles into a pretty rectangle or any shape of box lined with pretty buttercups.
  15. Place your yummy truffles on buttercups and cover the box.
  16. Your edible Christmas gift is ready to give!
  17. For Salted Hazelnut Paraline:
  18. Grease a tray and spread nuts now put sugar on pan and let melt keep shaking the pan and no need to stir spoon. When sugar melts pour on nuts. Now put into food processor and process till ground well.
  19. Add a pinch of salt before processing if like to add.


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