Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Snowy chocolate balls rolled in coconut
Decadent chocolate truffles coated in coconut for a wintery snow effect

Snowy chocolate truffles

Author: Flavelo
Recipes Cakes and Desserts
A dessert built on the technique of the classic French truffle. The secret lies in making the 'ganache' (chocolate cream): the emulsion of hot cream and chocolate creates that silky, melting texture which becomes mouldable when chilled, but softens to cream immediately in the mouth.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 10 servings
🔥 Calories 120 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heatproof bowl (metal or glass)
  • Saucepan (for steam)
  • Spatula
  • Rubber gloves (for shaping)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Break the dark chocolate into small pieces and place in a heatproof bowl. Add a pinch of salt.

Tip: Salt highlights the chocolate flavour and counteracts bitterness.
2 ✓

Heat the cream to boiling point (but don't let it boil vigorously), then pour over the chocolate. Let stand for 1-2 minutes, then stir until smooth and you get a glossy cream.

Tip: The hot liquid melts the cocoa butter, and stirring creates the emulsion.
3 ✓

Stir the soft butter into the still lukewarm mass. Work it in completely so no butter lumps remain.

Tip: Butter adds extra creaminess and lowers the setting temperature, making the bite softer.
4 ✓

Place the bowl in the fridge for 1-2 hours until the mass solidifies to a playdough consistency.

Tip: Crystallisation of cocoa butter is a time-consuming process.
5 ✓

Take a teaspoonful and quickly form balls with your palms. If sticky, use rubber gloves or cool your hands.

Tip: Body temperature (36-37°C) is just above the melting point of chocolate, so it melts in your hands.
6 ✓

Roll the balls in coconut, cocoa powder or icing sugar. Return to the fridge until serving.

Tip: The coating not only decorates but prevents the balls from sticking together.

Recipe FAQ

Why did the chocolate seize (become grainy)?
You overheated it, or water got into it. The fat in the chocolate separated from the solids. Try mixing it smooth with a tiny bit of cold cream.
The mass is too soft, I can't shape it.
Put it back in the fridge for another half hour. The butter and cocoa butter need to set again.

Ingredients

  • 200 g Dark chocolate (min. 60%)
  • 100 ml Double cream (min. 30%)
  • 30 g Cocoa powder (for rolling)
  • 50 g Icing sugar (for rolling)
  • 100 g Desiccated coconut (for rolling)
  • 50 g Butter (room temperature)
  • 1 pinch Salt