Milk Chocolate Truffles

Idea gallery #940
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Milk Chocolate Truffles
Ingredients and Supplies
  • 2 1/2 cups finely chopped chocolate
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
Melt milk chocolate. Cool to at least 98°. Whip cream until it holds a soft peak. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat.

Chocolate Disks: Lay chablon stencil sheet on chocolate transfer sheet, chocolate texture sheet or parchment paper. Pour approximately 1/2 pound melted candy coating or melted and tempered real chocolate over the chablon, filling the first row on two sides. Smooth with a confectionery blade or other straight edge, spreading at an angle. Slide transfer sheet, texture sheet or parchment paper with chablon onto a cookie sheet and place in refrigerator for 5 minutes. Invert and remove transfer or texture sheet. With gloved finger press gently to remove chocolate pieces.

Truffles: Follow directions for desired truffle recipe. After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag fitted with a #21 tip. Pipe truffle mixture on top of one disk. Place a second disk on top of the piped truffle mixture.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

Merckens Cocoa Lite Milk Chocolate Flavored Candy Coating
Merckens Cocoa Lite Milk Choco...
70-2100
Unit: 1 lb. bag
Merckens Cocoa Lite Milk Chocolate Flavored Candy Coating
Merckens Cocoa Lite Milk Choco...
70-2100
Unit: 1 lb. bag
Chocolate Transfer Sheet-Gold String
Chocolate Transfer Sheet-Gold ...
LK-42677E
Unit: 1 sheet (12" x 16")
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Full Sheet Parchment Paper Lin...
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Unit: 50/pkg.