Chocolate truffles

Made with Cooking Range Caraïbe 66% dark chocolate

For approx 50 truffles

1 step

Recipe Step by Step



200g Heavy cream 36%
40g Acacia honey
225g GUANAJA 70%
or 235g CARAÏBE 66%
50g Butter

Heat the cream and honey.
Slowly combine the mixture with the chopped chocolate.
Use a spatula to stir the center of the mixture in a circular motion to obtain a shiny, elastic texture. Maintain this texture throughout the mixing process.
As soon as the ganache is at approx. 95-105°F (35-40°C), add the cubed butter. Mix using an immersion blender to make a perfect emulsion.
Pour a thin layer of this ganache into a shallow dish and cover its surface with plastic wrap to help it set.
Leave to set for at least 2 hours, until it has the perfect texture for piping.

Assembly and finishing

As soon as the ganache has the right texture, use a piping bag and a 12mm smooth round nozzle to pipe out truffles onto a tray lined with baking paper.

Leave to set at 60-65 (16-18°C) for at least 2 hours.
Coat the truffles with dark chocolate tempered at 85-90°F (30‑31°C) and immediately roll in COCOA POWDER.

Once it has set on the truffles, sift in a sieve to get rid of any excess.