Chocolate Truffles
Prep time
Cook time
Total time
Yield: 40 pieces of 2cm
  • 170gr praline cooking chocolate
  • 200gr dark cooking chocolate
  • 75gr milk cooking chocolate
  • 141gr unsalted butter
  • ⅛ tsp sea salt
  • 2 egg yolks
  • ½ cup boiling water
  • 28 gr unsweet cocoa
  1. In a rectangular glass pan (18cm x 26cm) we cover the button and sided with aluminum foil
  2. Melt the chocolates with the butter in our microwave and stair to have an even mixture
  3. And leave aside
  4. Bite the egg yolks and we start pouring small amounts of the boiling water and starring continuously to prevent the yolks become an omelet.
  5. Pour the egg mixture to the chocolate using a fine mesh strainer and bite the texture altogether until we get an even and shiny mixture.
  6. Pour the mixture to the pan evenly and beat it one time to get rid of any bubbles.
  7. Refrigerate for at least 2 hours (I kept it in the fridge all night long)
  8. Place the frozen mixture on a cutting board upside down.
  9. Peel off the aluminum foil very carefully
  10. Place the cocoa in a bowl
  11. Cut with a long bladed sharp knife the truffles to small rectangular pieces of approximately 2cm.
  12. Cover each piece of truffle with cocoa and place it in a well- sealed box for storing.
  13. Store them in the fridge
You may replace the praline cooking chocolate with dark or milk cooking chocolate
For round truffles we can us a garnishing spoon to achieve the shape
The initial recipe can be found here
Recipe by Craft Cook Love at