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Pastries and Cookies, Chocolates and Pralines

My Schoko-Bons Truffles with a Creamy Ganache Filling

by Lisa

Trained pastry chef

Homemade Schoko-Bons truffles coated in milk chocolate and decorated with chopped hazelnuts

5.0 (2)out of 5, 2 ratings

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Prep
10 min
Bake
8 hr
Total
8 hr 10 min
Makes
60 pieces

The first thing you learn in a pastry shop is that a good chocolate truffle is all about its filling, not the pretty chocolate coat on the outside. That's exactly why I turn classic Kinder Schoko-Bons into a proper truffle with real ganache. The candies are roughly chopped and release all of their caramelly milk chocolate and hazelnut flavor into the cream. The result tastes like Schoko-Bons, only creamier, more elegant and a little more festive.

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My trick for these Schoko-Bons truffles: I add a spoonful of glucose syrup to the ganache. It keeps the filling smooth and makes sure the truffles stay stable for weeks without the texture breaking. Just one thing matters: the cream has to be really hot when it goes over the Schoko-Bons and the milk couverture chocolate, otherwise the pieces won't melt cleanly and the ganache turns lumpy. Here is my recipe for Schoko-Bons truffles with a creamy ganache filling:

Ingredients

Makes 60 pieces

Filling

  • ¾ cup plus 1 tbsp200 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 tspglucose syrupA clear, thick syrup that keeps sugar from crystallizing. In the US use light corn syrup; in the UK, liquid glucose.
  • 10 ½ oz300 gKinder Schoko-BonsSmall milk chocolate candies with a milk and hazelnut filling. In the US, Kinder Schoko-Bons are sold online; otherwise use small milk chocolate hazelnut candies. In the UK, Kinder Schoko-Bons.
  • 4 ¼ oz120 gcouverture chocolatemilk chocolate, chopped. Couverture is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.

You'll also need

  • 63chocolate truffle shellsReady-made hollow chocolate shells that are filled with ganache and closed to make truffles. In the US and the UK, chocolate truffle shells are sold online.
  • 14 oz400 gcouverture chocolatemilk chocolate
  • hazelnutschopped

Method

Filling

  1. Roughly chop the Schoko-Bons. Bring the cream to a boil and pour it into a bowl with the glucose syrup, Schoko-Bons and couverture chocolate. Let it stand for three minutes, then stir thoroughly.

  2. Let the filling cool for a few minutes, then pipe it into the truffle shells with a piping bag and leave them to stand overnight.

Finishing

  1. Temper the milk couverture chocolate and pipe lids onto the truffle shells with a piping bag.

  2. As soon as the lids have set, pop the truffles out of the blister tray.

  3. Put a little couverture chocolate in the palms of your hands and roll the truffles in it, then place them on parchment paper and let them set.

  4. Once all the truffles have set, coat them in your hands a second time and let them set again.

  5. If you like, decorate them with a little white couverture chocolate and/or chopped nuts.

Questions and answers

Which chocolate works best for Schoko-Bons truffles?
I use milk couverture chocolate, because its flavor goes best with the Schoko-Bons. If you prefer them less sweet, mix in some dark couverture chocolate (dark chocolate with extra cocoa butter for coating and glazing; in the US use bittersweet or semisweet baking chocolate bars, not chocolate chips; in the UK, dark couverture chocolate or a good dark cooking chocolate bar). It's important to use real couverture and not chocolate cake coating (a ready-made compound chocolate coating that sets glossy without tempering; in the US, chocolate candy melts or compound coating, or chocolate melted with a little coconut oil; in the UK, chocolate cake covering, or chocolate melted with a little coconut oil). Only then will the shell set cleanly and shine beautifully.
Do I really need glucose syrup for the ganache?
Yes, I really recommend it. The glucose syrup keeps the ganache smooth, stops it from crystallizing and keeps the truffles stable for weeks. A small bottle from a baking supply store lasts for years and isn't expensive. Without glucose, the filling turns crumbly and dry more quickly.
What can I do if I can't get ready-made truffle shells?
If you can't find truffle shells, you can roll the ganache into small balls, chill them briefly and then dip them in tempered couverture chocolate. It's more handwork, but the result tastes just as good. They look more rustic, which I personally find quite lovely too.
How do I fill the truffle shells without them bursting?
Squeeze the piping bag very gently, because the nut pieces from the Schoko-Bons like to block the tip. If you then press too hard, the ganache shoots out the back or the shell breaks. Better to be patient and use a tip with a larger opening.
How long do homemade Schoko-Bons truffles keep?
With glucose in the ganache, the truffles easily keep for three to four weeks if stored cool and dry. I pack them into an airtight container with parchment paper between the layers and keep them in a cool place, but not in the fridge. There they would draw moisture and the coating would turn soft and sticky.
Do I really have to temper the couverture for coating?
If you want the truffles to shine nicely and snap cleanly, yes. Tempering brings the couverture into the right crystal structure. If you'd rather skip it, you can use chocolate cake coating, which sets reliably but doesn't shine as elegantly. It hardly makes a difference in taste, but it does in looks.