Skip to content
German Pastry Chef, home

Back to the recipe

My Schoko-Bons Truffles with a Creamy Ganache Filling

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

Ingredients

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.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/schoko-bons-truffles/