Sparling Nutty Truffles

Chocolate Truffle
Roasted Almonds* 300g
Roasted Pistachios* 300g
Roasted Hazelnuts* 300g
Sugar 200g
Butter 82% 500g
Fondant Sugar 100g
Belcolade Blanc Selection 28%* 750g
Belcolade Lait Selection Cacao Trace* 750g
Belcolade Dark Noir Selection 55%* 750g
Chocolanté White Shavings* A.N.
Chocolanté Dark Chocolate Shavings* A.N.

*Instructions below are the same for all variations/combinations


Nutty Filling Method
  • Caramelize the sugar and add the roasted nuts. Leave to cool down and mix to obtain a nut paste. 
  • Soften and aerate the butter and add the fondant sugar. 
  • Mix to have a homogeneous mass and add the nut paste and the tempered chocolate. 
  • Pipe the filling in a truffle shape and leave to set.

  • Enrobe with tempered chocolate and roll them in one of the sparkling chocolate shavings. 
  • Once dipped, roll truffles in Chocolante shavings.

About this Recipe:

Complexity level:  


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