Baker-Pastry Chef
Chocolatier

Truffles

Recipe calculated for 65 pieces
1 completion stage

Download recipe

Corman products used for this recipe

Dairy butter 82% fat - Block

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

Truffles

Chocolate ganache truffles

More recipes to find your inspiration