Recipes
Classic dark chocolate 72% truffles
Truffles are the most elegant pralines you can make at home, and their secret is surprisingly simple: good chocolate and a thick, glossy ganache. Our Dark 72% chocolate callets melt evenly and give the truffles a deep, intense cocoa flavour with a long, slightly bitter finish.
Thanks to the high cocoa-mass content and the absence of palm oil, the ganache sets beautifully and is easy to shape, while the finished truffles melt in the mouth. It’s a recipe that works as a gift, a companion to coffee or a sweet festive touch.
Ingredients
- 250 g Dark 72% chocolate callets
- 150 ml double cream (30–36%)
- 30 g butter (diced, softened)
- 1 tbsp honey or glucose syrup (for smoothness and shine)
- a pinch of salt
- optional: 1 tbsp rum, cognac or orange liqueur
- for coating: 4–5 tbsp unsweetened cocoa
Method
- Tip the Dark 72% callets into a heatproof bowl together with a pinch of salt.
- Heat the cream with the honey in a small pan until almost boiling (the first bubbles appear at the edges), but do not let it boil.
- Pour the hot cream over the callets and leave for 2 minutes without stirring, so the chocolate melts.
- Stir gently from the centre in circular motions until you have a smooth, glossy ganache.
- Add the butter cube by cube, and finally the alcohol if using. Stir until fully combined.
- Cover the bowl with cling film touching the surface of the ganache and chill in the fridge for 2–3 hours, until the mixture is firm and shapeable.
- Scoop out portions of ganache with a teaspoon and quickly roll them into balls in your hands (chill your hands in cold water first if needed).
- Roll each truffle in cocoa and place on baking paper. Keep in the fridge until serving.
Tip
Take the truffles out of the fridge 10–15 minutes before serving — at room temperature the ganache becomes noticeably more velvety and the cocoa aroma opens up more. Instead of cocoa, you can roll some of the truffles in finely chopped nuts or melted 72% chocolate for a crisp shell.
