A chocolate truffle is basically chocolate confectionery made with a chocolate ganache centre enrobed with a layer of rich cocoa powder. Our recipe for luscious milk chocolate truffles will envelop your senses in creamy luxury. Now you can make pastry chef quality milk chocolate truffles for yourself!
Milk Chocolate Truffles
The portion below yields approximately 25 pieces.
- 150g dark chocolate Callebaut 811NV 53.8%
- 225g milk chocolate Callebaut 823NV 33.6%
- 187.5g Anchor extra whip whipping cream
- Callebaut Cocoa powder for covering
- Icing sugar for covering
In a bowl, prepare the milk chocolate.
- In a separate pot, warm the cream to 80°C.
- Once warmed, pour 1/3 of the cream into the bowl of milk chocolate and stir until the chocolate has melted and the mixture is combined
- Continuously stir the mixture until it has cooled to a temperature of 50°C.
- Simultaneously cool the cream to 50°C and pour another 1/3 of the cream to the chocolate mixture.
- Cool the cream to 35°C – 36°C, and pour the last 1/3 of the cream to the chocolate mixture and stir the chocolate mixture until homogenous.
- Cool the chocolate mixture until it reaches a half-crystallised, pipe-able texture.
- Onto a piece of soft plastic, pipe the desired amount of chocolate in a tear drop shape and let them set in an air conditioned room overnight.
(*Tips: The humidity levels of a refrigerator will affect the crystallisation process thus affecting the texture of the chocolate. Hence setting in a refrigerator is not advisable)
- Roll the set piped chocolate (chocolate ganache) into tiny balls and let them set for another half a day in the air conditioned room.
- Prepare a bowl of cocoa powder and icing sugar mixture.
- Using the double boiler method, in a separate pot, melt the dark chocolate. You can do this by putting the chocolate in a heatproof bowl. Make sure your chocolate is in small pieces. Place your bowl over a pot of lightly simmering water and allow the chocolate to melt, stirring occasionally.
- Dip the chocolate ganache balls into the melted dark chocolate and immediately drop them into the cocoa powder and icing sugar mixture.
- Sift out the truffles, and enjoy!
The recipe should yield about 25 pieces of delicious milk chocolate truffles. If that is not enough, you can always double the quantities.
Some Tips to make the perfect truffles:
- Once you’ve piped the chocolates into their molds, let it set in an air conditioned room as opposed to the refridgerator. The humidity levels of a refrigerator will affect the crystallisation process thus affecting the texture of the chocolate. Hence setting in a refrigerator is not advisable.
- Store in an airtight container so that the chocolate does not absorb the smells and flavours from other items possibly in your fridge.
- Bring to room temperature before consuming.
“Everywhere in the world there are tensions – economic, political, religious. So we need chocolate” – Alain Decasse, a French-born chef who operates the three Michelin star restaurant Alain Ducasse at The Dorchester.
Hands-on Learning at the Academy
If you’re looking for hands-on learning experience in baking and pastry, that is something The Academy of Pastry Arts Malaysia offers.
Many of you may not be aware but tucked away in the suburbs of Petaling Jaya in a deceptively ordinary building lie some of Malaysia’s (and the World’s) best pastry chefs and 600 kilograms of dark chocolate.
Housing 15 professionally equipped kitchens and 16 highly skilled and carefully selected chefs, The Academy of Pastry Arts Malaysia is a premier professional institution. It offers the unique opportunity to anyone wanting to learn the art of pastries and baking.
It was founded in 2010 by Chef Niklesh Sharma, a former Executive Pastry Chef of Renaissance Hotel Kuala Lumpur. From its inception, the Academy has believed that the pursuit of excellence in both pastry arts and culinary arts is life long journey. The faculty features multiple award-winning Chefs, and is a learning utopia for both new students, and experienced professionals alike.