I always wondered what was inside those truffles. Not the ganache ones, I already had a recipe for those. But the ones with the creamy, white filling. And now I know!
They are wonderfully creamy, luxurious and smooth. And not difficult to make, only the dipping-in-chocolate step is a bit tricky. I successfully tempered the chocolate, I’m very proud of that because it was the first time trying, but when I dipped the truffles, they melted a bit while the chocolate already got hard, which made them a bit rough-looking. So after a while I gave up and dusted the rest with some cocoa, a perfectly fine solution. Both versions were very delicious.
They are nicest when you eat them immediately, but you can store them in the fridge for one day. I haven’t tried, but expect they can be frozen quite well.
Chocolate Cream Truffles (depending on size – about 32)
200 ml cream
100 g sugar
1 tsp vanilla extract
150 g butter, room temperature
about 300 g chocolate
Mix cream, sugar and vanilla extract in a small pan and place on low heat, to dissolve the sugar. Do not let the mixture boil! Set aside to cool to room temperature.
Use an electrical mixer to cream the butter. Slowly pour the cream-mixture onto the butter, while mixing. If it looks curdled, just keep mixing, it will come together.
Scoop into a piping bag. Pipe small mounts on trays lined with baking paper. Place in the fridge for at least an hour to harden.
Melt the chocolate (temper if you want). Drop the truffles in and fish out with a spatula/fork, or stick a cocktail stick in the truffles and swirl them through the chocolate. Place back on the tray, dust with cocoa and leave to harden.