RECIPES
Trio of truffles
By
30 minutes
Preparation Time
10 minutes
Cooking Time
12 serves
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INGREDIENTS

White chocolate and cocoa truffles

300 g good quality white chocolate
20 g butter
60 ml (¼ cup) cream
1 tbsp (20 ml) Tia Maria, optional
75 g (¾ cup) Dutch-processed
cocoa powder

Dark and white chocolate truffles

280 g good quality dark chocolate
20 g butter
80 ml (⅓ cup) cream
1 tbsp (20 ml) Cointreau, optional
150 g good quality white chocolate

Milk chocolate and hazelnut truffles

300 g good quality milk chocolate
20 g unsalted butter
60 ml (¼ cup) cream
1 tbsp (20 ml) Frangelico, optional
110 g (¾ cup) hazelnuts

Miele accessories

METHOD

White chocolate and cocoa truffles

  1. Place the chocolate and butter in a saucepan, melt gently on low heat, induction setting 2.
  2. Place the cream in a saucepan and warm on medium heat, induction setting 6.
  3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Tia Maria, if using. Place into a container and refrigerate for 2 hours, or until set.
  4. Place cocoa on a large plate.
  5. Roll teaspoonfuls of the truffle mixture and coat with the cocoa.

Dark and white chocolate truffles

  1. Place the dark chocolate and butter in a saucepan, melt gently on low heat, induction setting 2.
  2. Place the cream in a saucepan and warm on medium heat, induction setting 6.
  3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Cointreau, if using. Place into a container and refrigerate for 2 hours, or until set.
  4. Roll teaspoonfuls of the truffle mixture and return to the fridge to become firm.
  5. Place white chocolate in a saucepan and melt gently on low heat, induction setting 2. Using a skewer or a toothpick, dip the truffles into the melted white chocolate. Place on a tray to set.

Milk chocolate and hazelnut truffles

  1. Place the chocolate and butter in a saucepan, melt gently on low heat, induction setting 2.
  2. Place the cream in a saucepan and warm on medium heat, induction setting 6.
  3. Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Frangelico, if using. Place into a container and refrigerate for 2 hours, or until set.
  4. Place the hazelnuts onto a universal tray, toast in the oven on Fan Plus at 160°C for 15 minutes, or until light brown. Cool and finely chop. Place the hazelnuts onto a large plate.
  5. Roll teaspoonfuls of the truffle mixture and coat with the hazelnuts.

Hints and tips

  • Try using a melon baller or teaspoon measure to portion your truffle mix.
  • Choose a sustainable chocolate, made from traceable cocoa beans.
  • Truffles can be stored for up to 2 weeks in the fridge, if they last that long!
  • Truffles are the perfect accompaniment to your favourite coffee, made with a touch of a button, using the Miele coffee machine personalised program.

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1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

    Person
    Free

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