Assorted Chocolate Christmas Truffles

Chef Edmond Roukoz
Prep Time

24 hours

Cook Time

20 minutes

Category

Desserts

These Assorted Christmas Chocolate Truffles bring together three distinct flavours in one festive collection: a honey milk chocolate truffle, a caramelised gold chocolate truffle rolled in crunchy chocolate pearls, and a classic milk chocolate truffle dusted in rich cocoa powder. Made with Callebaut and Cacao Barry chocolate, they are a refined, make-ahead treat for Christmas gift boxes, hampers and festive dessert tables.

Created by Chef Edmond Roukoz, this professional confectionery recipe builds each truffle on a silky ganache made with Even Fresh UHT Whipping Cream 35%, butter and specialty chocolate. The ganache is emulsified with an immersion blender, piped, rested for 24 hours, then hand-shaped into balls and finished with a chocolate coating and a signature topping.
Assorted Chocolate Christmas Truffles eating

Ingredients

    Honey Chocolate Truffles

    • 160 g Even Fresh UHT Whipping Cream 35% Fat
    • 30 g honey
    • 200 g Callebaut HONEY Specialty Chocolate 33.2%
    • 30 g Cacao Barry Dark Chocolate 65%, Inaya™
    • 30 g butter

    Gold Chocolate Truffle

    • 160 g Even Fresh UHT Whipping Cream 35% Fat
    • 30 g honey
    • 280 g Callebaut GOLD Specialty Chocolate 30.4%
    • 30 gr butter
    • Callebaut Crispy Cereals Coated with Chocolate MINI CRISPEARLS™

    Milk Chocolate Truffle With A Twist

    • 150 g Even Fresh UHT Whipping Cream 35% Fat
    • 190 g Cacao Barry Milk Chocolate 35%, Papouasie
    • 30 gr butter
    • 25 g Soc Chef Liquid Glucose Syrup
    • 30 g Callebaut 100% Pure Cocoa Powder 22-24%, Extra Brute

    Directions

      Honey Chocolate Truffles

      1. Heat the Even Fresh UHT Whipping Cream 35% Fat and the honey till 85⁰C
      2. Pour it on the Cacao Barry Dark Chocolate 65%, Inaya™ chocolate
      3. Once Cooled down to 38⁰C, add the butter and emulsify with an immersion blender
      4. Rest and pipe it on 25⁰C
      5. Rest for 24 hours shape a boll
      6. Cover with Callebaut HONEY Specialty Chocolate 33.2%

      Gold Chocolate Truffle

      1. Heat the Even Fresh UHT Whipping Cream 35% Fat and the honey till 85⁰C
      2. Add on the chocolate
      3. Once Cooled down to 38⁰C, add the butter and emulsify with an immersion blender
      4. Rest and pipe it on 25⁰C
      5. rest for 24 hours shape a ball
      6. cover with Callebaut GOLD Specialty Chocolate 30.4%
      7. Evenly coat it with Callebaut Crispy Cereals Coated with Chocolate MINI CRISPEARLS™

      Milk Chocolate Truffle With A Twist

      1. Heat the Even Fresh UHT Whipping Cream 35% Fat and the honey till 85⁰C
      2. Add on the chocolate
      3. Once Cooled down to 38⁰C, add the butter and emulsify with an immersion blender
      4. Rest and pipe it on 25⁰C
      5. rest for 24 hours shape a ball
      6. cover with Cacao Barry Milk Chocolate 35%, Papouasie
      7. Evenly coat it with Callebaut 100% Pure Cocoa Powder 22-24%, Extra Brute