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Chocolate truffles

Chocolate Truffles

A fun homemade candy—chocolate truffles! These chocolate truffles are perfect company for tea at home. A natural, homemade treat made with love will win anyone over. The recipe is admittedly hit-or-miss: some people end up with neat truffles, some don't. The reason isn't clear—if you know, share your experience making candies like these, because they're so good!

MariaS

Recipe author

Composition / ingredients

Servings:

Milk powder

200

Cocoa powder

2.5

Butter

Walnuts

100

Water

100

Sugar

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 14 g

Fats 31 % 26 g

Carbohydrates 52 % 43 g

422 kcal

GI: 44 / 0 / 56

Cooking method

Step 1:

Prep the ingredients for the chocolate truffles: milk powder, good-quality cocoa powder, granulated sugar, butter (natural, high-quality), a little water, and walnuts.
Step 2:

Pour clean water into a pot, add the granulated sugar, bring to a boil, and cook, stirring, for about 5 minutes.
Step 3:

Add the butter and cocoa powder to the hot syrup. Since the cocoa really shapes the flavor of the finished candies, don't skimp—buy high-quality cocoa.
Step 4:

Add the finely chopped walnuts.
Step 5:

Then gradually add the milk powder, watching the consistency carefully—as soon as the mixture is thick enough that it doesn't stick to your hands, stop adding milk. Opinions differ from here: some say to shape the mixture while it's warm, others swear it belongs in the fridge or even the freezer, where it firms up and shapes well.
Step 6:

Roll the shaped candies in something tasty: chopped nuts, cocoa powder, shredded coconut, crushed wafers, or powdered sugar.

Making these chocolate truffles, I went through a lot more milk powder than 200 g. After thorough chilling the chocolate mixture shaped up nicely, but wouldn't hold its shape at all. The pretty balls slumped into equally pretty little disks within minutes, and I really wanted round candies. Maybe it was the milk powder (I used full-fat, since fat-free also exists), or maybe I didn't cook the syrup down enough—hard to say. So: the candies are tasty, but the shape is unpredictable.