Nos
Nouveautés
Choco Crème truffles
Festive & chocolatey bites for your holiday parties!
Ingredients
For the truffles
- 425 g Chocolats Favoris Original Milk Fondue (1 large can, or 2 small cans)
- ¼ cup (60 ml) heavy cream (35% m.f.)
- ¼ cup (60 ml) Chocolats Favoris Choco Crème beverage (see note) *
- 2 tbsp (30 ml) butter
To finish
- 425 g Chocolats Favoris Original Dark Fondue (1 large can, or 2 small cans)
Cake sprinkles (optional)
or - ¼ cup (60 ml) Cocoa Powder
Created with our famous Original Milk chocolate, this alcoholic beverage is perfectly balanced and contains real cocoa. A creamy texture and a delicious taste. Neither too bitter nor too sweet. No articifial aroma. No artificial coloring.
Know more about Choco Crème
Instructions
- Makes about 30 Truffles
- For the truffles: Melt the Chocolats Favoris Original Milk Fondue according to the packaging instructions. While the fondue is melting, in a saucepan, whisk together the heavy cream, Chocolats Favoris Choco Crème liquor, and butter. Warm until the butter is melted and the mixture is hot. Remove from the heat (do not boil.)
- Once the fondue is melted, carefully open the can and pour the melted milk chocolate fondue into the hot cream mixture. Whisk to fully combine. Transfer the truffle mixture to a container and refrigerate until firm, at least 3 hours.
- To finish the truffles: Take the truffle mixture out of the refrigerator. Line a baking sheet with parchment or wax paper. Using a 1-in (2.5-cm) cookie scoop or melon baller, portion out the truffle mixture and drop onto the baking sheet. If the mixture is too firm to work with, leave it a few minutes more at room temperature to soften.
- Once all the mixture is portioned out, roll each ball between the palms of your hands to smooth them out. Refrigerate for 20 minutes.
- While the truffles are cooling, melt the Chocolats Favoris Original Dark Fondue according to the packaging instructions.
- Once the fondue is melted, open the can. Set the baking sheet with the truffles close to the fondue container. Place a truffle on a fork, then lower the fork into the melted fondue to coat. Let the excess fondue drip off, then put the truffle back onto the baking sheet to set. If using, decorate the truffles with sprinkles while the chocolate is still wet. Once all the truffles are finished, return the baking sheet to the refrigerator to fully set.
- Alternatively, you can sift the Chocolats Favoris Cocoa Powder in a small bowl. Roll the truffles in the cocoa powder to coat.
- Refrigerate the truffles in an airtight container until ready to serve, or for up to 5 days in advance. You can also freeze the truffles for up to 1 month.
- NOTE: If you don’t want to add liquor to the truffles, substitute an equal amount of heavy cream, bringing the total amount required to ½ cup (125 ml).
