Delicious Chocolate Truffle Recipes You Must Try

Start by melting the *milk chocolate* in a heatproof bowl over simmering water. Stir continuously until it's completely smooth. In another pan, gently warm the *heavy cream* until it’s just about to boil, then remove it from heat.

Next, mix the warm cream with the melted chocolate. Add the *Camembert cheese*, *glucose syrup*, and *almond paste* or crushed nuts, stirring well to combine. Allow the mixture to cool down and then refrigerate for about 1 hour until it firms up.

Once the mixture is set, use a melon baller or your hands to scoop out small portions and roll them into balls. The size is up to you, but about 2.5 cm (1 inch) is ideal. Dip each truffle in the *tempered dark chocolate* and place them on a tray lined with parchment paper. For a decorative touch, drizzle with *Royal icing*.

Begin by melting the *white chocolate* in the same manner as before—over simmering water until smooth. On a separate heat, slightly warm the *cocoa butter* until it melts, then whisk it into the melted chocolate.

Add the *raspberry puree* to the chocolate mixture, stirring well to blend the flavors. If you're using *rose paste*, incorporate it gently at this stage as well. Allow the mix to cool, and then refrigerate for about an hour until it thickens.

Like the Camembert truffles, scoop out small portions and roll them into balls. Dip them in *tempered white chocolate* for a sweet coating. Finally, place them on parchment paper to set before enjoying!