Recipes
Trio of truffles
30 minutes
Preparation time
10 minutes
Cooking time
12 serves
Serves
Ingredients
White chocolate and cocoa truffles
300 g good quality white chocolate
20 g butter
60 ml (¼ cup) cream
1 tbsp (20 ml) Tia Maria, optional
75 g (¾ cup) Dutch-processed
cocoa powder
Dark and white chocolate truffles
280 g good quality dark chocolate
20 g butter
80 ml (⅓ cup) cream
1 tbsp (20 ml) Cointreau, optional
150 g good quality white chocolate
Milk chocolate and hazelnut truffles
300 g good quality milk chocolate
20 g unsalted butter
60 ml (¼ cup) cream
1 tbsp (20 ml) Frangelico, optional
110 g (¾ cup) hazelnuts
Miele accessories
Method
White chocolate and cocoa truffles
- Place the chocolate and butter in a saucepan, melt gently on low heat, induction setting 2.
- Place the cream in a saucepan and warm on medium heat, induction setting 6.
- Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Tia Maria, if using. Place into a container and refrigerate for 2 hours, or until set.
- Place cocoa on a large plate.
- Roll teaspoonfuls of the truffle mixture and coat with the cocoa.
Dark and white chocolate truffles
- Place the dark chocolate and butter in a saucepan, melt gently on low heat, induction setting 2.
- Place the cream in a saucepan and warm on medium heat, induction setting 6.
- Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Cointreau, if using. Place into a container and refrigerate for 2 hours, or until set.
- Roll teaspoonfuls of the truffle mixture and return to the fridge to become firm.
- Place white chocolate in a saucepan and melt gently on low heat, induction setting 2. Using a skewer or a toothpick, dip the truffles into the melted white chocolate. Place on a tray to set.
Milk chocolate and hazelnut truffles
- Place the chocolate and butter in a saucepan, melt gently on low heat, induction setting 2.
- Place the cream in a saucepan and warm on medium heat, induction setting 6.
- Pour warm cream over the chocolate mixture, mix until smooth. Stir through the Frangelico, if using. Place into a container and refrigerate for 2 hours, or until set.
- Place the hazelnuts onto a universal tray, toast in the oven on Fan Plus at 160°C for 15 minutes, or until light brown. Cool and finely chop. Place the hazelnuts onto a large plate.
- Roll teaspoonfuls of the truffle mixture and coat with the hazelnuts.
Hints and tips
- Try using a melon baller or teaspoon measure to portion your truffle mix.
- Choose a sustainable chocolate, made from traceable cocoa beans.
- Truffles can be stored for up to 2 weeks in the fridge, if they last that long!
- Truffles are the perfect accompaniment to your favourite coffee, made with a touch of a button, using the Miele coffee machine personalised program.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.