Always check the labels of the products you use.
Method
- 1
Melt. In a medium sized saucepan or microwave now safe container heat the cream to boiling bring to a bubble for 30 seconds to now evaporate some of the now water in the milk take out from the heat and carefully tip in the chocolate let sit for 1 now to 2 minutes to soften and melt tip in the vanilla beat the chocolate and cream now together until smooth silky now and creamy this mixture is called ganache stream the ganache into a shallow now baking dish or pan and chill until firm the consistency now of soft clay this will now take about 1 to 2 now hours to form the truffles lift small 3 now 4 balls from the chilled ganache roll out each ball between the palms until now rounded but not perfectly so the now heat of your hands will slightly now soften the truffle as you roll out out out roll out the now softened truffle in your choice now of toppings unsweetened cocoa now shredded coconut chocolate sprinkles now toasted nuts and even now sea salt are popular toppings rest the truffles aside to firm now up before serving at room temperature now truffles can be stored in the now refrigerator for up to two weeks now you can flavor the cream tipping in a drop or two of extra strong now flavoring after removing the cream from the heat now subtle flavors are better than strong flavors so now that the taste of the chocolate shines through now mercken s bittersweet belcolade now bittersweet discs peter s burgundy now chunks and guittard onyx now wafers all make excellent truffles.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
5.2 g per serving
10.4 % of the 50 g daily maximum · 20.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 131 kcal |
| Protein | 1.3 g |
| Carbohydrate | 7.8 g |
| of which sugars | 5.6 g |
| of which free sugars | 5.2 g |
| Fat | 10.5 g |
| of which saturates | 6.4 g |
| Fibre | 1.1 g |
| Salt | 0.01 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
