Chocolate and hazelnut truffles

Created by

Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

level 1

Chocolate truffles are a decadent treat at any time of year. Especially this hazelnut version truly irresistible. And they’re incredibly easy to make.

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Recipe components

Callebaut® ingredients

Chocolate and hazelnut truffles

Ingredients	Preparation
150cl water 300g sugar 400g glucose	Mix and bring to the boil.
225g unsweetened concentrated milk	Add. Cool the mixture down to +/- 25°C.
900g butter 600g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Chocolate - Dark Recipe N° 811 54.5% - callets - 10kg 600g FNN-S1235	Melt. Mix it all with Creme dell'Artigiano.
Put equal quantities of the two masses into a beater drum. Trim the ganache with a piping bag on a plastic sheet and then keep in the fridge.