Bakery
Classic Chocolate Truffle (1:1 Ratio)
A 1:1 cream-to-chocolate truffle softened with butter — the inner-layer filling for cakes. Pipeable, scoopable, smooth.
Prep
5 min
Cook
5 min
Serves
6
Per serving
300kcal
Protein
3g
Carbs
17g
Fat
25g
Fibre
2g
Ingredients
- 200 gFresh cream
- 200 gDark chocolate, chopped
- 2 tbspButter
Method
- 1
Heat cream until just steaming.
- 2
Pour over chopped chocolate. Wait 1 minute then stir from the centre out until smooth.
- 3
Stir in the butter to soften and gloss the truffle.
- 4
Cool at room temperature for 30 minutes, then chill for 30 minutes for spreading consistency. (In cold weather use slightly less chocolate; in summer use slightly more.)