• 200 grams (7.05 ounces) milk chocolate
  • 15 grams (0.53 ounces) glucose syrup
  • 40 grams (1.41 ounces) cream 35%
  • 40 grams (1.41 ounces) walnut praline
  • 20 grams (0.71 ounces) prunes
  • 2 tablespoons cognac


  • Kitchen Scale

    Essential for measuring out 15-gram portions of the ganache accurately, ensuring each truffle is perfectly sized.

  • Mixing Bowl

    A sturdy bowl to mix your ganache ensure it’s durable and easy to clean to handle the sticky praline paste.

  • Microwave

    Handy for gently heating your chocolate and keeping the ganache at the right consistency.

  • Plastic Wrap

    A must for covering the ganache while it sets in the fridge, preventing any unwanted flavors from seeping in.


Step 1

1. Chop the prunes into small pieces and soak them in cognac for a couple of hours.Soaking the prunes allows them to absorb the cognac, enhancing the flavor of your truffles.

Step 2

2. Chop the milk chocolate into small pieces.This ensures even melting when you add the warm cream mixture.

Step 3

3. In a saucepan, combine the whipping cream and glucose syrup. Heat the mixture until it is just about to boil, then pour it over the chopped chocolate. Let it sit for 1 minute.Heating the cream mixture helps melt the chocolate without burning it.

Step 4

4. Stir the chocolate and cream mixture until fully smooth. If the chocolate isn't completely melted, place the mixture in the microwave and heat it at 15-second intervals, stirring between each.Be patient and careful during this step to avoid overheating the chocolate.

Step 5

5. Add the walnut praline paste to the melted chocolate mixture and mix until combined.Ensure the praline is evenly distributed for consistent flavor in every truffle.

Step 6

6. Add the cognac-soaked prunes to the mixture and stir until fully incorporated.Make sure the prunes are evenly distributed for balanced texture and flavor.

Step 7

7. Cover the mixture tightly with plastic wrap and refrigerate for 12 hours.This resting period allows the ganache mixture to set properly.

Step 8

8. Once the ganache has set, divide it into 15-gram (0.50 ounce) pieces using a kitchen scale, then roll each piece into a small ball.Using a scale ensures each truffle is the same size.

Step 9

9. Refrigerate the truffles for another hour.This additional refrigeration helps to firm up the truffles, making them easier to handle.

Step 10

10. If desired, coat your truffles in tempered chocolate glaze or wafer crumbs for an extra layer of flavor and texture.For an added decorative touch, consider using cocoa powder, chopped nuts, or powdered sugar.


These delightful truffles are perfect companions for any celebration 🥳! Spread a few of them around a selection of cheeses and fruit on a *charcuterie board* for an elegant touch.

For a cozy night in, serve these indulgent treats alongside a cup of warm, frothy cappuccino ☕. The combination is simply to die for!

If you're headed to a picnic or casual outing 🍉, pop these truffles in a cute tin and share them with friends. They're guaranteed to be a hit, melting in your mouth while you enjoy the sunshine 🌞.


Craving a **gluten-free** version? Simply switch out the wafer crumbs for some finely chopped nuts or shredded coconut 🥥. These will add a wonderful crunch and keep it safe for gluten-sensitive folks.

For a **vegan** variation, use a high-quality vegan milk chocolate and swap the cream for a rich coconut cream. Replace the cognac with a splash of vanilla extract if you prefer an alcohol-free option. These substitutions keep the taste divine without compromising on ethics 🌱.


  • Why won't my chocolate fully melt?

    If your chocolate isn't melting, try heating it in the microwave at 15-second intervals, stirring after each interval to avoid burning.

  • What's the best way to soak prunes in cognac?

    Chop the prunes into small pieces to help them absorb the cognac better, and let them sit for at least a couple of hours for the best flavor.

  • Can I substitute the praline paste with something else?

    Sure! Nut butters like almond or hazelnut spread can be excellent substitutes, adding a rich nuttiness to your truffles.

  • How do I get consistent sizes for my truffles?

    Using a kitchen scale helps ensure each piece is precisely 15 grams. This results in uniform truffles.

  • Can I use dark chocolate instead of milk chocolate?

    Absolutely! Dark chocolate will give your truffles a richer, more intense flavor profile.

  • How do I achieve a smooth ganache texture?

    Make sure to let your cream and glucose syrup mixture sit on the chopped chocolate for a full minute before stirring for a silkier texture.

Nutrition facts

Prune, walnut & cognac truffles
Recipe Yield:Approximately 20 truffles
Calories:60-80 calories per truffle
Calories (Min - Max):60 - 80
Total Fat:5g
Saturated Fat:3g
Total Carbohydrate:6g
Total Sugars:5g