Milk Chocolate Truffle Recipe
Milk Chocolate Truffles
There is nothing more indulgent than a classic milk chocolate truffle with a touch of sparkle. At times all you need is a few ingredients with depth of flavor, that creates a silky smooth delectable experience.
Milk Chocolate Ganache Truffles Recipe
Makes 21 truffles
These delicious milk chocolate ganache truffles are a wonderful introduction to chocolate making. With a smooth, creamy milk chocolate ganache centre, surrounded by a crisp chocolate shell, they make a lovely homemade chocolate treat or a thoughtful gift.
The recipe also includes Miss Witt's simple method for tempering chocolate, helping you achieve a lovely shine and satisfying snap on your finished truffles.
Ingredients
For the chocolate ganache
21 chocolate truffle shells (these can be bought online)
100g milk chocolate
50ml double cream
For coating
100g milk chocolate
Method
1. Make the chocolate ganache
Finely chop the 100g milk chocolate and place it into a heatproof bowl.
Melt the chocolate gently in the microwave, heating it for 10 seconds at a time and stirring well between each burst until completely melted.
Alternatively, place a small amount of water into a saucepan and bring it to the boil. Turn off the heat and place the chocolate in a glass bowl over the saucepan. Stir gently until melted, making sure the bowl does not touch the water.
2. Add the cream
Allow the melted chocolate to cool slightly.
Pour the double cream over the chocolate and gently swirl and stir until you have a smooth, glossy ganache.
If necessary, allow the ganache to cool slightly before piping.
3. Fill the truffle shells
Filling handmade chocolate shells with a delicious chocolate ganache
Transfer the ganache into a piping bag.
Pipe the ganache into each of the 21 chocolate truffle shells, taking care not to overfill them.
4. Seal the truffles
Use a small spoon to cover the opening of each truffle shell with a little melted milk chocolate.
Allow the chocolate to set.
5. Coat the truffles
Once the truffles have set, roll them in tempered milk chocolate and place them onto a lined tray.
Leave the chocolate to set completely before serving.
How to Temper Milk Chocolate
Tempered Milk Chocolate
Tempering chocolate helps give your finished truffles a beautiful shine, a good snap and a lovely finish.
Microwave method
Melt approximately two-thirds of your chocolate in the microwave.
Heat the chocolate for 30 seconds at a time, removing it from the microwave and stirring thoroughly between each burst.
Once the chocolate has melted, remove it from the microwave and stir in the remaining one-third of the chocolate.
The unmelted chocolate will help bring the temperature of the melted chocolate down.
Working temperature of chocolate, my top tip the the lip test !
The working temperature for milk chocolate is approximately 29–30°C.
If you have a chocolate thermometer, use this to check the temperature.
Miss Witt's traditional quick check is to place a tiny amount of chocolate from the spoon onto your lip. If it feels cool, rather than warm, it should be around the right working temperature.
For the most accurate result, however, a chocolate thermometer is recommended.
Don't Have Chocolate Truffle Shells?
Don't worry! You can make simple chocolate ganache truffles without ready-made shells.
Sprinkle cocoa powder over a lined tray. Once your ganache has cooled and thickened, use a spoon to scoop out small portions and roll them into rough truffle shapes. Place them onto the cocoa powder and allow them to set.
Rolled truffles , by hand .
For the best flavor, I recommend using -quality milk chocolate.
M&S Single Origin chocolate range
Firetree chocolate, available online and from Tesco
Luker Chocolate, available online
The chocolate you choose will make a real difference to the flavor of your finished truffles, so this is a great recipe to experiment with different chocolates and discover your favorite.