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Janie’s super simple chocolate truffles are very easy to make, and it’s hard to believe they can be considered a fairly healthy treat! They are made with just three ingredients, milk, butter and chocolate, and are truly delicious. Because they are real food (no artificial ingredients), you will likely find that they are more satisfying too.
If you’ve cooked with any of my recipes, you probably already know that I love helping people cook and eat real food with real ingredients. Over the last few years I’ve also been incorporating proper food preparation methods into my recipes. Some might say these methods are old fashioned, but I find they are wise traditions that add depth of flavour and enhance the nutrition of what we eat.
Here’s my recipe for these simple little chocolate beauties, with an easy technique that gives them a gorgeous finish – many thanks to master chocolatier Beverley Dunkley for sharing this skill with me. Beverley is also featured in my book I Love Chocolate I Love Thermomix.
This recipe is suitable for Thermomix TM6, TM5, TM31.
Method
- Melt and stir chocolate, milk and 60 g of the butter together in your Thermomix 3 min/50°C/speed 3 until the chocolate is about 75% melted.
- Scrape down chocolate from sides of TM bowl with a spatula, then stir well without heat 3 min/speed 3 until all the chocolate is completely melted and smooth.
- Add remaining 30 g diced butter and stir well 30 sec/speed 3 until completely melted, smooth and starting to thicken. Transfer to a small bowl and leave in a cool place or at room temperature (16-25°C) overnight until it sets firm.
- Put on disposable gloves and roll a heaped teaspoon of set chocolate truffle mixture into a round ball between your palms then arrange on a plate, not touching each other. Repeat until all truffles are rolled – the gloves give an interesting surface effect as shown in the step photos. Leave rolled truffles to set for two hours in a cool place, then chill in fridge. After one hour in fridge, cover plate of truffles and chill for up to 2 weeks, or transfer to a suitable container and freeze up to 2 months – see 2nd tip. Enjoy!
