Chocolate Truffles (includes steps and different varieties ideas)

Truffles are delicious and can expensive! We're experimenting how to make a beautiful and yet delicious truffles. To be eaten or to be use for our bakes.

Apologize for the ugly starting photo below. Will be working out a nicely finish version soon.

Plain Chocolate Truffle
140g Dark Chocolate Droplets
Pinch of Seasalt
3 tablespoons of Heavy Cream / Thicken Cream

Double boil method is the best to work with.
1. Bring a 1/4 pot of water to a simmer.
2. Place a Alluminium bowl over and melt Dark Chocolate Droplets.
3. Whisk in the Seasalt for approx 15secs.
4. Remove and add in the Heavy Cream / Thicken Cream and Whisk till well combine.
5. Pour it into a airtight container and let it chill until firm (approx 30mins to 1 hour).
6. Prepare a layered of plastic airtight container.
7. Divide and shape the firm Truffles. Place them on the plastic with some gaps in between.
8. Cover up and refrigerate it until firm(approx 30mins to 1 hour) and it is ready to use or be eaten.


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Below is twist and our creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Alcohol Chocolate Truffle
140g Dark Chocolate Droplets
Pinch of Seasalt
1.5 tablespoon of Alcohol (Cointreau/ Courvoisier/ Chivas/ Champagne/ Jack Daniel's/ Kahlua/ etc..)
1.5 tablespoon of Heavy Cream / Thicken Cream

Double boil method is the best to work with.
1. Bring a 1/4 pot of water to a simmer.
2. Place a Alluminium bowl over and melt Dark Chocolate Droplets.
3. Whisk in the Seasalt and let it melt for approx 30secs.
4. Whisk in the Alcohol until well combine
5. Lastly, add in the Heavy Cream / Thicken Cream and Whisk till well combine.
6. Pour it into a airtight container and let it chill until firm (approx 30mins to 1 hour).
7. Prepare a layered of plastic airtight container.
8. Divide and shape the firm Truffles. Place them on the plastic with some gaps in between.
9. Cover up and refrigerate it until firm(approx 30mins to 1 hour) and it is ready to use or be eaten.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~