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Chocolate truffle

Samar Maatouk


Chocolate truffle


250 g dark chocolate (62% cocoa), cut into small pieces

1/2 cup of whipped cream

1 teaspoon of vanilla

1 tablespoon of almond powder

Cocoa for dipping truffles


How to prepare

Put the cream in a pot on low heat until boiling begins, then remove from heat and set aside for an hour.

Drain the cream, then place it again for 10 minutes while stirring.

Pour the cream over the chocolate, add the vanilla and almond powder and stir well.

After it cools, put the mixture in the fridge for two hours.

Make circles and put them in the refrigerator overnight.

Make a small circle by hand, then place it on baking paper in a tray and put it in the refrigerator again for at least 5 hours.

Dip the truffles in cocoa and serve at room temperature.