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Chocolate Mignardises https://www.metro.ca/userfiles/image/recipes/mignardises-chocolat-5461.jpg PT30M PT10M PT24H40M
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.
50
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
Chocolate Mignardises

Chocolate Mignardises

Rate this recipe
4 Votes
50
truffles
0:30
Preparation
0:10
COOKING
24:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • 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
Imprimer ma sélection

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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