John Myers
Small Truffle Chocolates
The perfect small truffle chocolates recipe with a picture and simple step-by-step instructions.
- 150 ml Cream
- 100 g Chocolate 80% cocoa
- 200 g Couverture whole milk
- 3 tbsp Cognac
- 0,5 tsp Cinnamon
- Vanilla powdered sugar
- Cocoa powder
- Add the cognac and cinnamon to the cream and heat everything over a water bath.
- Chop the chocolate and melt it in the warm cream while stirring (please make sure that it is not too hot, otherwise the chocolate will clump).
- Then pour it into a bowl and let it cool for a few hours in the refrigerator until a solid mass is formed.
- Now to the tricky part (for which I always wear gloves to avoid getting sticky fingers): Cut out small cams with a teaspoon and roll them into balls in the palms of the hands.
- Roll the small ‘rough diamonds’ in either dark cocoa powder or powdered sugar and place in small praline molds.
- Chill again and eat or give away.
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