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Chocolate Ganache Truffles

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Delicious semi bitter chocolate truffles with a touch of whipped cream and covered with cocoa.
Learn more about Daniela De Tagle


30 portions
  • 1 cup whipping cream, for the base
  • 350 grams milk chocolate, for the base
  • 250 grams bitter chocolate, for the cover
  • 1/4 cups cocoa powder
  • 1/4 cups walnut, chopped
  • 1/4 cups coconut
  • 1/4 cups chocolate sprinkles


In a small pot heat the whipping cream until it begins to bubble, remove from heat and allow to cool for 5 minutes.
Melt 300 grams of chocolate in a bain-marie. Remove from heat and add the remaining 50 grams. Then add the cream and mix well.
Prepare a baking sheet with waxed paper.
Place 2 tablespoons of the truffle base in your hands and form a ball. Place on the baking sheet, repeat with all the remaining base. Refrigerate for at least 3 hours.
Melt the chocolate for the bain-marie cover. Place a spoonful of the chocolate in your hand and pass a truffle for it, covering the truffle with chocolate. Place back in the tray, repeat with all the truffles.
Allow the chocolate to cool and pass through the cocoa powder. Repeat with all the truffles.


Serve the truffles on individual pieces of paper or on a large white plate and decorate with golden ribbons.


Use good quality chocolate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (8)
Akame Arisu
05/01/2020 00:29:27
marini monroy buxadè
09/12/2018 16:35:30
¿Por que hacen que se Beà delicioso?😰
Andrés Cortés Torres
02/12/2018 12:32:08
Es más fácil de lo que parece y me encanta.
Andy Rivero
25/11/2018 07:07:51
Es excelente
Diana Alvarado Rojas
12/01/2018 22:13:53
Hace un año se las di a mi novio como regalo de san Valentín y solo pudo comer dos porque todos en su casa les encantaron. 👌🏼👌🏼👌🏼 Esta receta me salvó!!
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