The classic truffle and the coconut truffle

  • Preparation Time60 mins
  • Serves6
  • DifficultyMedium

For the classic truffle

1L double cream
250 grams sugar
910g 70 percent dark chocolate, finely chopped
110g butter

For the coconut truffle

770ml double cream
250 grams sugar
910g white chocolate, finely chopped
110g butter
4 tbsp toasted coconut
Melted chocolate, for dipping
Cocoa powder, for rolling
Toasted coconut, for rolling
For the classic truffle:

1) Boil cream and sugar. In a separate bowl add finely chopped chocolate. Once cream has been brought up to the boil, pour it slowly over the chocolate whilst whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.

The coconut truffle:

1) Same procedure as above, but add toasted coconut to the mixture.

2) For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of greaseproof paper in small dollops and chilled slightly can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

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