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Fit the Creaming Beater or K-Beater.
Add finely chopped chocolate into the Appliance bowl.
Add cream into a medium saucepan.
Place over a medium high heat until steaming/just before boiling.
Carefully pour the hot cream into the Appliance bowl over the broken up chocolate.
Select Min speed for 3-5 minutes until combined.
Transfer the ganache into a flat shallow dish so that the mixture evenly and quickly sets.
Cover with plastic wrap.
Place in the fridge to set for 1 hour.
Retrieve the ganache from the fridge and remove plastic wrap.
Roll each truffle into 20 g balls.
Roll the truffles in cocoa powder or your choice of topping.
Refrigerate for 30 minutes to set.
Serve
You can also dip the truffles in melted or tempered chocolate, or try adding add your own flavouring like vanilla, orange or ginger – or make them extra special by adding a few teaspoons of alcohol such as rum, whiskey or brandy.
For successful truffles use high quality chocolate, do not use chocolate chips as the mixture will not thicken. Chop the chocolate into very small pieces, the finer the chocolate chunks, the quicker they’ll melt into the warm cream.
Store truffles in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to 2 weeks.
Fit the Creaming Beater or K-Beater.
Add finely chopped chocolate into the Appliance bowl.
Add cream into a medium saucepan.
Place over a medium high heat until steaming/just before boiling.
Carefully pour the hot cream into the Appliance bowl over the broken up chocolate.
Select Min speed for 3-5 minutes until combined.
Transfer the ganache into a flat shallow dish so that the mixture evenly and quickly sets.
Cover with plastic wrap.
Place in the fridge to set for 1 hour.
Retrieve the ganache from the fridge and remove plastic wrap.
Roll each truffle into 20 g balls.
Roll the truffles in cocoa powder or your choice of topping.
Refrigerate for 30 minutes to set.
Serve