Chocolate Mignardises

Chocolate Mignardises
  • 50 truffles
  • 0:30 Preparation
  • 0:10 Cooking
  • 24:40 Total Time

Ingredients

Add all
  • chocolate and caramel truffles:

  • 1 cup
    (250 mL)

    powdered sugar

  • 1/4 cup
    (60 mL)

    unsalted butter, in pieces

  • 1 cup
    (250 mL)

    whipping cream (35%)

  • 2 cups
    (500 mL)

    dark chocolate (55% cocoa), in small pieces

  • 1/2 cup
    (125 mL)

    cocoa powder

  • 1/2 cup
    (125 mL)

    melted and cooled dark chocolate

  • coffe and white chocolate truffles

  • 1 cup
    (250 mL)

    whipping cream (35%)

  • 1/4 cup
    (60 mL)

    strong coffee or espresso

  • 3 cups
    (750 mL)

    dark chocolate (55% cocoa), in small pieces

  • 1/4 cup
    (60 mL)

    unsalted butter, in pieces

  • 1/2 cup
    (125 mL)

    melted and cooled white chocolate

Preparation

Chocolate and caramel truffles:

In a saucepan, cook sugar over low heat for about 5 minutes, until golden caramel.

Stir occasionally with a wooden spoon (do not use a metal spoon, to keep sugar from crystallizing).

Remove from heat and add butter, stirring with wooden spoon. Stir in cream and beat until caramel is smooth. Stir in chocolate until melted.

Pour chocolate/caramel mixture into a shallow dish and refrigerate for 24 hours until firm.

With a melon baller, shape chocolate/caramel mixture into balls.

Roll balls in cocoa then dip in dark chocolate with a fork. Cool on parchment paper.

Coffee and white chocolate truffles:

In a saucepan, bring cream and coffee to a boil.

Remove from heat and slowly stir in dark chocolate with a wooden spoon until chocolate melts and mixture is smooth.

Add butter and stir until melted and smooth.

Pour chocolate mixture into a shallow dish and refrigerate for 24 hours until firm.

With a melon baller, shape chocolate mixture into balls then dip in white chocolate with a fork.

Cool on parchment paper.

Source: Féd. producteurs de lait du Québec