Truffle balls coated in Pocket’s Chocolates and they’re easy to make? I’m in! Confession: it was my first time making truffle balls, and I will be making them again!!!!!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat the cream until steaming, pour over the chopped chocolate and butter, let it sit for a minute, then stir until smooth.
Chill the ganache until very firm, about 1-2 hours. This firmness is what makes the coating stick.
Scoop and roll the ganache into balls. If they soften in your hands, chill them again for 20 minutes.
Roll each truffle in the crushed chocolate-covered almonds and press the crumbs on with your fingers so they adhere.
Chill the truffles for 10–15 minutes to lock everything in.
Ensure the ganache is very firm before rolling into balls to make the coating stick better.
If the truffles soften while rolling, chill them again to maintain their shape.
Press the crushed chocolate-covered almonds firmly onto the truffles to ensure they adhere well.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate, but the truffles may be sweeter and less rich compared to using dark chocolate.
How long can I store these truffles?
You can store the truffles in an airtight container in the refrigerator for up to one week.
Can I freeze the truffles?
Yes, you can freeze the truffles for up to a month. Thaw them in the refrigerator before serving.
What can I use instead of Pocket’s Chocolates for coating?
You can use crushed nuts, cocoa powder, or sprinkles as an alternative coating.
Do I need to temper the chocolate for this recipe?
No, tempering is not required as the chocolate is mixed into a ganache and not used for dipping.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
