Description
Delicious red chocolate truffles filled with a rich ganache, perfect for celebrations.
Ingredients
Scale
- 300g high-quality white chocolate, finely chopped
- 1 Red fat-soluble cocoa butter coloring (or pre-colored red cocoa butter)
- 1 tsp neutral oil (optional, for extra shine)
- 200g dark chocolate (60–70% cocoa), finely chopped
- 150ml heavy cream
- 30g unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
- 100g white chocolate (for base ring and pom-pom ball)
- Small silicone dome molds (for hats)
- Small half-sphere mold (for pom-pom)
- Ring mold or piping tip (for base)
Instructions
- PREPARE THE RED CHOCOLATE SHELL: Melt the white chocolate in a double boiler or microwave in 20-second intervals, stirring between each burst, until smooth and fully melted. Stir in the red cocoa butter coloring until the mixture is evenly colored with a rich red hue. Add neutral oil if using for added shine. Pour the red chocolate into dome molds, tilting and tapping gently to coat evenly and remove any air bubbles. Invert the mold to let excess chocolate drip out, then scrape the surface clean and chill the molds for 15–20 minutes until fully set.
- MAKE THE GANACHE FILLING: Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from the heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir slowly until smooth and glossy. Add the softened butter, vanilla extract, and a pinch of salt, stirring until everything is well incorporated. Let the ganache cool at room temperature until it thickens slightly, then transfer to a piping bag.
- FILL AND SEAL THE TRUFFLES: Pipe the cooled ganache into the red chocolate shells, filling almost to the top while leaving a small gap. Cover the opening with a thin layer of the remaining red chocolate to seal the base. Gently smooth the surface and chill for 30–40 minutes until the truffles are fully set and firm to the touch.
- MAKE THE DECORATIONS: Melt the white chocolate and pour into small ring molds to create the hat trim. Pour the remaining white chocolate into small half-sphere molds to form the pom-poms. Tap the molds gently to release air bubbles and chill until both decorations are fully set and solid.
- ASSEMBLE THE HATS: Carefully unmold the red truffle domes and white chocolate decorations. Attach a white chocolate ring around the bottom edge of each red dome using a small amount of melted white chocolate as glue. Place a white pom-pom on top of each truffle, securing it with a dab of melted chocolate. Let the assembled truffles set completely before serving or packaging.
Notes
- These truffles can be stored in an airtight container in the refrigerator for up to a week.
- Feel free to customize the colors and decorations for different occasions!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling, Melting
- Cuisine: French
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg