Purveyors Kitchen Truffles

April 26, 2016

A little melted chocolate turns this humble jar of chocolate sauce into a mess of truffles fancier than anything you can buy wrapped or boxed.

  • Prep: 1 hr
  • Cook: 15 mins
  • Yields: 25 servings


1 jar Purveyors Kitchen Milk Chocolate Sauce

3/4 cup melted bittersweet chocolate, plus extra for dipping

Cocoa powder, chopped nuts or other fixings to top truffles


Cocoa powder, powdered sugar, chopped nuts and other favorite truffle fodder


1Place Milk Chocolate Sauce and chocolate in a microwave safe bowl and heat on 1 minute intervals until melted. Once pourable, make a decision on the avenue you’d like to take.

2For Rochers: Carefully pour truffle liquid into your favorite mold. On one half of these chocolates, place a hazelnut or macadamia. Freeze. Once solid, unmold the chocolates and combine them into rounds. Freeze again. Carefully spoon melted chocolate onto truffles. Sprinkle with chopped nuts and freeze once more. Store in freezer for up to 1 week.

3For Easier Truffles: Pour truffle liquid into a shallow dish and freeze until solid. Spoon 1/2 tablespoon size balls and roll them until you have something resembling, well, a truffle. Place on an aluminum sheet and freeze once more. Roll in chopped nuts, dried fruit or cocoa powder. Store in freezer up to 1 week.

If things start to get runny, don't fret. Put your workload in the freezer for half an hour and keep at it.



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