Attractive and delicious, colorful truffles should be part of special events.

Ingredients Coverage

  • 800 grams of white chocolate
  • Dyes of desired colors

Entering the Truffle

  • 1 kg of chopped milk chocolate
  • 1 can of cream
  • 1 tablespoon corn glucose
  • 1 tablespoon unsalted margarine
  • 1 tablespoon of rum
  • 1 dessert spoon of walnut essence
  • 100 grams of chopped walnuts

Truffle Preparation Mode

  1. In a bain-marie, melt the chocolate together with the cream.
  2. Add the glucose and margarine, mix and remove from the water bath.
  3. Add the rum, essence, nuts and mix again.
  4. Refrigerate for 2 hours.
  5. Remove and make balls with the dough. Reserve.

Preparation Mode Coverage

  1. In a bain-marie, melt the white chocolate.
  2. Separate portions of chocolate and, in each portion, add drops of coloring of the desired color.
  3. Mix each portion well.
  4. Dip the truffles in the prepared toppings.
  5. Place them on baking paper to dry.

Mom Tips

White chocolate can be the fractioned which does not need tempering.

For dark-coated truffles, you can reduce the amount of white chocolate by substituting semi-sweet chocolate.

Use your own dye for chocolate; it cannot be any other.

There are dyes and aromas own to be used with chocolate. They are oil based. They do not harm the chocolate.

You can find it in stores/culinary stores for confectionery/parties.

Other dyes such as water-based; coagulate the chocolate. No Use common powder, liquid or gel dye.

Approximate yield of 40 units.


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