Make the best chocolate truffles with milk cream

Chocolate truffles with milk cream

This delicious dessert of French origin can be the best company for a nice afternoon with a cup of tea.

Although there is no agreement on who its creator was, some say it was the pastry chef Dufour, others the chocolatier Escoffier, and others the Siravdin pastry shop, the fact is that it was in France where this sweet dessert similar to the bonbon is said to have originated, but made with a mixture of dark chocolate melted with butter, icing sugar, egg yolk and sometimes milk cream, to give it a better flavor, like the one in this recipe that we share so you can enjoy its flavor:

Chocolate truffles with milk cream


  • ½ liter or its equivalent of milk cream
  • 100 grams of dark chocolate
  • 4 tablespoons sugar
  • 1 glass of cognac
  • chocolate sprinkles


Put the milk cream with the sugar and the chocolate cut into pieces over low heat in a bain-marie, until the chocolate dissolves; then add the cognac, stir well.

Store a minimum of two hours in the fridge.

When the dough is very cold, work with a mixer to make it fluffy.

To shape the truffles, put the dough in a pastry bag with a smooth nozzle and an opening of 1 cm in diameter.

In a fountain where the granulated chocolate has been poured until it completely covers the bottom, the truffles are formed on the same granulated chocolate, so that it adheres to the truffles until they are coated.

Put each truffle in a small paper mold and keep them in the window until serving time.

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