Dark chocolate ganache, the ultimate indulgence

Fresh Cream Truffles

Prep Time

30 minutes

Cooking Time

5 minutes and 3-4 hours chilling

Serves

about 45 truffles

Ingredients

270g Sambirano 55% dark chocolate Chef's Drop
70g raw cane sugar
250g fresh double cream
50g 100% Medellin Cocoa powder for dusting
80g your choice of chocolate for dipping (optional)

 

Method

  1. Heat the cream and sugar in a small saucepan over a low heat until the sugar melts. Stir constantly so it does not boil. Tip in the chocolate drops and stir until melted. If you are using chocolate bars, chop them into small pieces first.
  2. Remove the pan from the heat and transfer the mixture into a bowl. Lightly cover with clingfilm and put in the fridge until cold and firm, approximately 3 hours. Don’t freeze. There are many ways of finishing and decorating truffles

Hand
Rolled and dusted -
this is the quickest and easiest.



  1. Line the baking tray with baking paper.
  2. To shape the truffles use a teaspoon to scoop out balls of the mixture and quickly roll between your hands to shape the balls. They don’t need to be perfect! Work fast so the mixture doesn’t heat up. Put the balls on the tray, back in the fridge for 15 minutes or until they are firm again.
  3. Remove from the fridge. Put the powder in a little bowl and drop in a few truffles at a time. Move them around then remove with skewer or fork and shake off excess powder.

Two colour cylinders

  1. Put the truffle mixture in a piping bag and pipe 20cm long, 1cm diameter sausages onto a tray covered in baking paper. Put in the fridge to chill until firm.
  2. Melt a small quantity of contrasting colour chocolate in a bain marie.
  3. Remove truffle mixture from fridge and with a sharp knife dipped in hot water and dried, cut the sausage into 4cm lengths. Dip the tip of the truffles into the chocolate.

Piped shapes

  1. Put the truffle mixture into a piping bag and pipe little macaroon shapes through a serrated nozzle. Chill

Dipped squares

  1. Tip the mixture into a 20cm square non stick baking tray, smooth the top and chill until firm.
    Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry. Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 square pieces.
  2. Melt 80g of the chocolate in a bain marie. Fully dip the truffle squares in it. You can use cocktail sticks to do this. Leave to set in a cool place on non stick surface

Ingredients

270g Sambirano 55% dark chocolate Chef's Drop
70g raw cane sugar
250g fresh double cream
50g 100% Medellin Cocoa powder for dusting
80g your choice of chocolate for dipping (optional)

 

Method

  1. Heat the cream and sugar in a small saucepan over a low heat until the sugar melts. Stir constantly so it does not boil. Tip in the chocolate drops and stir until melted. If you are using chocolate bars, chop them into small pieces first.
  2. Remove the pan from the heat and transfer the mixture into a bowl. Lightly cover with clingfilm and put in the fridge until cold and firm, approximately 3 hours. Don’t freeze. There are many ways of finishing and decorating truffles

Hand
Rolled and dusted -
this is the quickest and easiest.



  1. Line the baking tray with baking paper.
  2. To shape the truffles use a teaspoon to scoop out balls of the mixture and quickly roll between your hands to shape the balls. They don’t need to be perfect! Work fast so the mixture doesn’t heat up. Put the balls on the tray, back in the fridge for 15 minutes or until they are firm again.
  3. Remove from the fridge. Put the powder in a little bowl and drop in a few truffles at a time. Move them around then remove with skewer or fork and shake off excess powder.

Two colour cylinders

  1. Put the truffle mixture in a piping bag and pipe 20cm long, 1cm diameter sausages onto a tray covered in baking paper. Put in the fridge to chill until firm.
  2. Melt a small quantity of contrasting colour chocolate in a bain marie.
  3. Remove truffle mixture from fridge and with a sharp knife dipped in hot water and dried, cut the sausage into 4cm lengths. Dip the tip of the truffles into the chocolate.

Piped shapes

  1. Put the truffle mixture into a piping bag and pipe little macaroon shapes through a serrated nozzle. Chill

Dipped squares

  1. Tip the mixture into a 20cm square non stick baking tray, smooth the top and chill until firm.
    Fill a jug with freshly boiled water. Heat a sharp knife by dipping it into the water, then wipe dry. Use the knife to cut the firm truffle mix into 8 rows widthways and lengthways to make 64 square pieces.
  2. Melt 80g of the chocolate in a bain marie. Fully dip the truffle squares in it. You can use cocktail sticks to do this. Leave to set in a cool place on non stick surface

Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​