Dessert & Bakery,  My Kitchen

Chocolate Truffle

Chocolate Truffle

Chocolate Truffle


  • Premium baking chips, 60% coco and semi-sweet, 160g
  • Heavy whipping cream 80g
  • Corn Syrup 8g
  • Unsweetened coco powder


  1. Bring heavy cream and corn syrup to a near boil, pull in the chocolate chip
  2. Stir till chocolate chip melts to a thick shiny paste, if chips not completed melted, set container in hot water and continue to stir till chocolate completely melts
  3. Refrigerate for 2 hours
  4. Scoop out chocolate and roll slightly to round shape. Place chocolate in coco powder to coat.
  5. Store truffle in refrigerator for up to 2 weeks.



  • 巧克力 :可可含量60~65%的巧克力 160g
  • 淡奶油 83g
  • 水饴(corn syrup)8g
  • (装饰用)可可粉适宜
  1. 将淡奶油和水饴放在奶锅里面煮沸腾了取下来,画圈式的倒在装有巧克力的盆子里面。
  2. 轻轻搅拌,如果巧克力没有完全融化,稍微隔热水搅拌一下,直到全部融化为止。
  3. 进冰箱冷藏2小时
  4. 巧克力变为固体的时候连烤纸一起从模子里面取出来,用热过的刀子切成自己喜欢的大小,如果想做松露形状也可以搓成圆形,但是生巧克力的基础样子就是扁方形哈。 在盆子里面倒适量可可粉,然后用手把巧克力周围滚上一层可可粉。


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