Valrhona Chocolate Truffles

Here’s something I made a while ago and is as easy as the Valrhona Chocolate Tarts. These are the 6 steps to making Valrhona Chocolate Truffles, but first you will need:

200g Valrhona Equatoriale Chocolate medallions (55% cocoa)
100ml whipping cream
2 – 3 tbsp Valrhona Cocoa Powder (for dredging)

Step 1
Heat whipping cream in a small saucepan until it just boils.

Step 2
Pour the heated whipping cream over chocolate in a bowl. (The heat from the cream will melt the chocolate)

Step 3
Using a small whisk, gradually and gently whisk chocolate and cream together in concentric circles until you achieve a smooth consistency.

Step 4
Place chocolate mixture in the fridge for about 15 minutes, this should allow the mixture to firm up a little. Transfer the chocolate mixture into a piping bag with a regular piping tip (about ½ inch).

Step 5
Pipe chocolate out in little blobs onto a baking sheet lined with baking paper and return to the fridge for another 15 minutes (we cannot afford for the chocolate to melt! Especially in my humid country – if you are in a temperate place, as long as the chocolate blobs look like they are still holding their own you’re good without popping them in the fridge before Step 6)(This is one lazy way out, the real truffle way involves rolling it in your hands which gets your hands a little chocolatey, the other lazy way out is to scoop the chocolate out of the bowl with a teaspoon and head on to Step 6)

Step 6
Dredge each truffle in a bowl of cocoa powder until full coated. Refrigerate for 15 minutes before serving!

Your friends and loved ones will definitely love you for this!

Eating Instructions: Pop one in and let it melt (your heart). No chewing please 🙂


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