Milk Chocolate Truffles Recipe


From the pages of Cake Central Magazine's Valentine Blackout issue, this decadent truffle recipe is the perfect gift for your loved ones.

For more Valentine's recipes and cakes, download this issue today.


Milk Chocolate Truffles Recipe by Rose Sen

Is there a better Valentine's Day gift than chocolate? I love chocolate truffles, with their creamy, melt-in-your-mouth ganache center and organic round shape. The secret to making delicious truffles is in the chocolate itselfI prefer high-quality chocolate, also known as Couverture in Europe, which contains at least 31 percent cocoa butter. Tempering is also essential to forming the shiny shell of the truffle. Tempering is the process of preparing chocolate by systematically heating and cooling it. This produces a chocolate exterior that sets up quickly, does not streak, and has a distinct delicate bite to it. Other key components of working with chocolate include the following: never let water touch the chocolate, always use clean and dry equipment, and don't let the chocolate burn when melting. Truffles can also be decorated in a variety of ways, such as rolling in cocoa, shredded coconut, or chopped toasted nuts. In this tutorial, you will see one of my favorite ways to finish a truffle with an abstract texture.


  • Food processor
  • Sauce pan
  • 9 x 13 inch baking pan
  • Plastic cling wrap
  • Rubber spatula
  • Piping bag
  • Large round piping tip
  • Parchment paper
  • Digital thermometer
  • Latex or vinyl disposable gloves
  • Dipping fork


  • 32 ounces Lindt milk chocolateî
  • 2/3 cup whipping cream
  • 1/4 cup liquid glucose

Quantity: 50 truffles
Estimated time: 2 to 3 hours




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