COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Notwendige Cookies
Diese Cookies sind notwendig, damit die Basisfunktionen von oetker.de genutzt werden können.
Notwendige und Performance-Cookies
Die Performance-Cookies helfen darüber hinaus die Nutzung von oetker.de zu analysieren, damit wir die Qualität laufend messen und verbessern können.
Notwendige, Performance- und Marketing- & Dritt-Cookies
Diese Marketing- & Dritt Cookies helfen uns zudem, auf anderen Plattformen personalisierte Inhalte von oetker.de anzuzeigen.

Chocolate Truffles

Great after dinner treats, that look impressive and are easy to make

12 pieces

Easy 40 Minutes

Ingredients

Ingredients

For the recipe Chocolate Truffles

For the truffles:

150 g Dr. Oetker Fine Cooks' Milk Chocolate
25 g Unsalted Butter
50 ml Double Cream
2 ½ ml Dr. Oetker Madagascan Vanilla Extract (1/2 Tsp)

For the coating:

75 g Desiccated Coconut (5 Tbsp)
30 g Dr. Oetker Chocolatey Strands approx.
30 g Pistachios approx.

Preparation

Preparation

1

Break the Chocolate into a heatproof bowl and add the butter. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool.

2

Stir in the cream and vanilla extract and mix well. Leave to cool completely, then cover and chill for at least 2 hours until firm enough to shape.

3

Using a teaspoon, take a portion of the truffle mixture and shape between 2 spoons to form a round approx. 2.5cm (1inch) in diameter – if the mixture is too firm to work with, let it stand at room temperature for about 20 minutes to soften slightly. Put the truffle on a plate lined with baking parchment. Use up the rest of the mixture to make 12 truffles. Chill for at least 1 hour to firm up.

4

To decorate, sprinkle the coating on a plate. Working on one truffle at a time, roll it gently between your fingers to melt the outside a little, then roll in the coating. Put back on the lined plate and continue to coat the other truffles. Chill for at least 30 minutes before serving.

Note: These delicious truffles can also be prepared using Dr. Oetker Fine Cooks' White, Dark or Extra Dark Chocolate. Choose your favourite chocolate and coating to make these truffles. Try adding 5ml (1 tsp) Dr. Oetker Sicilian Lemon Extract to the White Chocolate mixture instead of the Madagascan Vanilla Extract

Nutritional Information For the recipe Chocolate Truffles

Per serving Per 100g/ ml
Energy 678kJ
164kcal
2244kJ
542kcal
Fat 13g 43g
Carhohydrate 9.4g 31g
Protein 1.7g 5.8g