Milk Chocolate Truffles Recipe

This milk chocolate truffle recipe uses a set milk chocolate ganache to create smooth, homemade chocolate truffles that are perfect for gifting, entertaining or enjoying as an indulgent treat.

Made with our award-winning 55% Milk Chocolate (named the top-rated chocolate buttons by The Telegraph, no less!), these truffles have a wonderfully smooth, melt-in-the-mouth texture. With a higher cocoa percentage than most milk chocolates, expect rich chocolate flavour alongside notes of malt, butterscotch and ripe banana.

Finish with a dusting of our 100% Natural Cocoa Powder, or, if you're up to the challenge, coat them in tempered chocolate for a beautiful contrast in texture.

Prep time 6h

Total time 6h

Servings 30 servings

Difficulty Medium

55% Milk Chocolate Buttons (Giant) - 200g Tin

£11.00

Ingredients

250g 55% Milk Chocolate
110g double cream
25g milk
30g 100% Natural Cocoa Powder

Equipment

Stick blender

Method

1

Bring the cream to a simmer, taking care not to let it boil.
2

Place the chocolate in a tall jug or bowl and pour over the hot cream. Leave to stand for 10 seconds.
3

Stir in small circles from the centre until the chocolate has melted, taking care not to incorporate air bubbles.
4

Finish with a stick blender to strengthen the emulsion. Ensure the blender is fully submerged to avoid aeration.
5

Transfer to a storage container and chill for at least 6 hours, preferably overnight. Cover the surface with cling film, ensuring it is in direct contact with the ganache to prevent a skin from forming.
6

Once set, scoop portions of ganache to your desired truffle size. A melon baller works perfectly, but a teaspoon will do the job. Lightly dampen your hands with cold water and quickly roll each portion into a ball. Immediately dust with the cocoa powder or icing sugar. Store the finished truffles in the fridge until ready to serve.