Chocolate truffles

Chocolate truffles

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A delight, these black and white truffles offer a heart all chocolate under a dress of coconut or dark chocolate. A recipe from chef Antony Courteille.


  • 200 ml of liquid cream
  • 200 g dark chocolate
  • 50 g of butter
  • 20 g of sugar
  • 100 g of dark chocolate
  • 100 g of white chocolate
  • 100 g cocoa powder
  • 100 g grated coconut


Crush roughly 200 g of chocolate. Then put them in a salad bowl with the butter in pieces.

Boil the liquid cream and sugar in a saucepan. Then pour this hot mixture over the chocolate.

Mix with a whisk or spatula until chocolate and butter are completely melted and mixed with the cream.

Allow the mixture to cool, then place in the refrigerator for 2-3 hours.

Take spoonfuls of the mixture and roll them into balls between the hands. Put them on a baking paper and place them in the refrigerator for one hour.

Melt the 100 g dark chocolate in a bain-marie. Dip 1 ball out of 2 in the melted chocolate.Put them in the cocoa and roll.

Melt the white chocolate in a bain-marie and coat the rest of the balls.

Roll these truffles in the grated coconut and reserve in the fridge until you eat them.

See the slideshow of the recipe