Torn between dark, milk and white chocolate? Have all three!
These triple chocolate truffles are rich, luxurious, and perfect for when you just can't choose. A ball of dark chocolate truffle, surrounded by milk chocolate ganache, protected in a thick shell of white chocolate, they're the ultimate crowd pleaser.
Step 1: Ingredients & Equipment
- 100 g dark chocolate
- 100 g milk chocolate
- 200 g white chocolate
- 200 ml double cream
- a little cocoa powder for dusting
- a microwave or double boiler arrangement
- a fridge
Step 2: Making Ganache
The starting point of this truffle is a ball of dark chocolate ganache. Ganache is a simple combination of chocolate and cream, the basis of most truffles, which gives them their smooth silky texture.
To make the ganache, first melt the dark chocolate. This can be done in a double boiler, or the cheats way (which I use) in the microwave. Melt in short bursts of 30 seconds, stirring in between to make sure the chocolate doesn't burn.
Once the chocolate has melted, pour in the double cream. Stir the mixture throughly, until it turns thick and glossy.
Cover the bowl, and leave it in the fridge for a few hours to firm up.
Step 3: Layer 1, a Dark Chocolate Centre
Once the ganache has set, you can make the dark chocolate centres of the truffles.
Scoop small spoonfuls of the ganache out of the bowl, and roll them into balls. Place them on a tray lined with something nonstick (foil, baking parchment etc.). Dust your hands with cocoa powder frequently to stop things getting too sticky.
When all the mixture has been used, put the truffles back into the fridge to keep them firm while you make the milk chocolate ganache for the next layer.
Step 4: Layer 2, the Milk Chocolate Middle
Make the milk chocolate ganache in exactly the same way as the dark chocolate (melt the chocolate and stir in the cream), but don't put it away to set. Instead, use it immediately to coat the dark chocolate centres in a layer of milk chocolate.
You can do this by putting the ganache in a deep bowl and dipping the truffles in, though when I try this I lose things to the chocolatey depths. An easier but messier method is to half dip them, put them wet side down on the tray, and then spoon more ganache over the top. Put them back in the fridge for this layer to set.
Neatness isn't important right now, since once the truffles are set they can be re rolled into neat balls. Once again use cocoa powder to keep yourself relatively mess free.
Step 5: Layer 3, a White Chocolate Coating
Now it's time for the finishing coat, a layer of melted white chocolate.
Simply melt the white chocolate, and coat the truffles with it in the same way that the milk chocolate layer was formed. Two coats of chocolate are best to properly cover the dark centre and provide a real dramatic impact when you bite into the sweet.
Leave the chocolate to set, in the fridge if you are in a hurry, and trim off any drips and excess around the base with a small knife.
Step 6: Embellishment
To finish off the truffles, and give a bit of a professional finish to the home made treats, decorate them with a dusting of cocoa powder or some drizzles of melted chocolate. If you're feeling particularly glam you can even sprinkle on some edible glitter, though I managed to resist it this time (just!).
Now gaze on your creations, show them off to your friends, and get ready to gorge on tasty triple chocolate truffles!
Step 7: Notes
- Double cream is known as heavy cream in the US.
- The better quality chocolate you use, the better the truffles will taste. My choice in chocolate depends entirely on my budget, how much I like the person I'm making the treats for, and what is available (supplies can be annoyingly limited when you get crazy baking urges at one in the morning).
- For a professional glossy finish on the trufflesthe final coat of chocolate should be tempered, but I don't mind the rustic home made look, and white chocolate doesn't get the nasty white bloom that the darker colours do. If you do want to temper the chocolate there are plenty of tutorials around, but be aware that dark, milk & white chocolate have different tempering temperatures.