Faqs
Dairy Milk Truffles
Dairy Milk truffles Melt a Dairy Milk bar with a little bit of cream. Chill till firm and roll into small balls and coat with cocoa powder or melted chocolate. Serve cold.
Yes, truffles are made by melting chocolate and cream and then chilling them to set so there are no eggs at all, so they are easy and safe for most people to eat.
Truffles are an oven-free treat by nature. Heat the chocolate with cream and chill until firm enough to scoop. Roll into balls, coat with and refrigerate until ready to serve.
The classic version has a centre of melted Dairy Milk and cream, coated in either cocoa powder, sprinkles or extra melted chocolate for texture.
Stored in an airtight container in the fridge, they will keep fresh for about a week to two. They also freeze well for longer storage and not much noticeable change in flavor or texture.
Overheating the chocolate when you melt it can cause it to dry out and the mixture will be grainy rather than smooth. If the center cools too much before you roll it, it will be hard to shape truffles evenly.
Truffles should be soft and creamy on the inside with a slightly firmer coat, unlike firmer fudge, which gives a richer, more melt-in-the-mouth bite than a dense, sliceable square.
Instead of cocoa powder, roll some in crushed nuts or coconut for different coatings. Another idea for a nice surprise center is to add a little piece of dried fruit or nut in the center.
The plain original bar melts best for the center, giving an even, creamy flavor throughout. The nut or fruit varieties are best if they are finely chopped and folded in, not melted completely.
Yes, the same melted chocolate used here bakes up well into cakes and brownies too, although it’s worth trimming the added sugar slightly as the chocolate itself carries plenty of sweetness.