Janie’s Super Simple Chocolate Truffles

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.

ACTIVE TIME 10 MINUTES

TOTAL TIME 12 ½ HOURS

MAKES 24-30 TRUFFLES

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Ingredients

  • 150 g 60-70% dark chocolate, chips (callets), or bars broken in little 1 cm pieces, preferably organic
  • 60 g full fat (whole) milk, preferably organic and/or raw (unpasteurised) – see 1st tip
  • 90 g unsalted butter, 1 cm diced, preferably organic

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Janie’s Tips

  1. I never use ultra-heat treated (UHT) milk in this chocolate truffles recipe as I have learned that the best nutrition and flavour is from using unpasteuried milk which still has all its natural enzymes. Availability varies from country to country. If I can’t get that, my second best choice is pasteurised milk that is not homogenised.
  2. Defrost frozen truffles at room temperature 10-30 minutes before serving.
  3. To learn more about buying good quality chocolate, watch this video.
  4. These chocolate truffles are gluten free (GF) – please read labels to ensure all your ingredients are gluten free if gluten free is required.
  5. For dairy free (DF), use a non-dairy milk of your choice and use cocoa butter instead of butter. Please read labels to ensure all your ingredients are dairy free if dairy free is required.
  6. This recipe is vegetarian.
  7. For vegan chocolate truffles, use a non-dairy milk of your choice and use cocoa butter instead of butter.
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