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Popping candy truffles

Posted on Jan 4, 2018 by in Recipes | 5 comments

Makes 40 to 45 truffles

Popping candy truffles

300 grams of good quality dark chocolate

100 millilitres of thickened cream

2 to 4 tablespoons of popping candy (to taste)

200 grams of good quality milk chocolate

Make the popping candy truffles

  1. Combine the dark chocolate and cream in a large heat-proof bowl.
  2. Place the bowl over a saucepan of water to create a double boiler. Ensure that the water does not touch the bottom of the bowl.
  3. Melt the chocolate and cream together, ensuring these are no lumps. Set aside to cool for approximately 10 minutes.
  4. Add the popping candy to the cooled chocolate and cream mixture. Combine well.
  5. Place the bowl in the fridge for approximately one hour or until set. The mixture should be firm enough to be scooped out in small portions.
  6. Using a teaspoon, take level scoops of ganache from the bowl and form into small balls using your hands. You may wish to use gloves to do this. Place the rolled balls on a tray or plate.
  7. Once all the mixture has been rolled into small even balls, chill in the fridge for a further 10 minutes or until the truffles are set.
  8. While the truffles are setting, melt the milk chocolate in a medium heat-proof bowl.
  9. Remove the truffles from the fridge and, using a fork, dip each of the truffles into the milk chocolate to cover them completely.
  10. Place the covered truffles in the fridge for a further 10 minutes to set the milk chocolate.

 

5 Comments

  1. Wow, these look fantastic. I bet they taste great too, especially after a moment and then the popping candy kicks in 😃

    • Thanks Gary! They were very tasty!

  2. Yum!!! I wish I had some to indulge in right now. Are the truffles covered in milk chocolate after?

    • Thanks Rosemarie! They are indeed – I have fixed up the recipe. Seems a sentence was left off!

  3. Oooh, decadent. Simple and nice. I’m sure it was a great kick to New Years Eve. All the best for 2018!

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