• Baker-Pastry Chef
  • Chocolatier


  • Recipe calculated for 65 pieces
  • 1 completion stage
Corman products used for this recipe


Chocolate ganache truffles

  • Bring the cream, butter and honey to the boil and let cool.
  • At 80°C, pour over the chocolates, mix and let crystallize.
  • Pipe out truffles using a 12-mm plain tip then let crystallize again.
  • Shape the truffles, coat in dark chocolate, let crystallize, then roll in the cocoa powder.
400 g Cream 35% fat 50 g Dairy Butter 82% fat – Block 80 g honey 400 g dark chocolate 63% 100 g Milk chocolate 33% 1000 g dark chocolate 500 g cacao powder
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