Heavenly Schokoladenküsse – German Chocolate Truffles

Allergens

Dairy, Nuts

Ingredients

• 100g dark chocolate
• 100g milk chocolate
• 200ml heavy cream
• 25g unsalted butter
• 20g cocoa powder
• 20g ground almonds
• Pinch of salt

Instructions

1. In a double boiler, gently melt the dark and milk chocolates together.
2. In a separate saucepan, heat the heavy cream and butter until just simmering.
3. Add the warm cream mixture to the melted chocolate, stirring until smooth.
4. Stir in the cocoa powder, ground almonds, and salt until well combined.
5. Cover and refrigerate for at least 2 hours or overnight.
6. Once chilled, use a melon baller or similar tool to scoop out portions of ganache and roll them into smooth balls with your hands.
7. Place the chocolate truffles back in the fridge for another 30 minutes to firm up.
8. Melt the remaining dark chocolate in a double boiler, then dip each truffle into the chocolate to fully coat it.
9. Allow excess chocolate to drip off before placing the truffle on parchment paper.
10. Sprinkle the freshly coated truffles with cocoa powder or chopped almonds for added texture and presentation.

Chef’s Insight

These chocolate truffles are perfect for any special occasion, from holiday gatherings to romantic evenings.

Notes

These truffles can be made ahead of time and stored in the freezer for added convenience.