Truffles With Chocolate Nuts

Name: Truffles With Chocolate Nuts
Total time: 60 min
Cuisine: Turkse recepten
Ingredients: 125 g mascarpone; 200 g white chocolate; 125 g chocolate nuts; 50 g tea biscuits; 250 g chocolate

Najat

Photo by Najat

If you’re looking for an easy yet impressive treat, these chocolate truffles are perfect! Made with mascarpone, white chocolate, crunchy chocolate-covered nuts, and tea biscuits, they offer a melt-in-your-mouth experience with a deliciously sweet crunch. The process is simple: mix everything together, roll into bite-sized balls, and freeze until firm. Then comes the fun part—dipping them in your favorite melted chocolate and decorating them with extra goodies. It’s a sweet treat that’s as fun to make as it is to eat! Plus, you can get creative with toppings. Perfect for a snack, dessert, or even gifting!

60 minutes

28 Portions

Medium

Ingredients

Portions

TRUFFLE MIXTURE

125 g mascarpone

200 g white chocolate

125 g chocolate nuts

50 g tea biscuits

COATING

250 g chocolate

Tips

Use your favorite chocolate-covered nuts for extra flavor.

If you want a shiny and crisp chocolate coating, temper the chocolate to prevent it from turning gray and to achieve a smooth finish.

Make sure the truffles are well-frozen before dipping them in the chocolate for an even coating.

Work quickly when dipping the truffles, as melted chocolate can harden fast and may result in a less smooth finish if it sets too early.

Get creative with the garnish—try shredded coconut, chopped nuts, or edible flower petals for a variety of flavors and textures.

Use a piping bag to add chocolate stripes on the truffles for a more refined look.

Avoid moisture in the melted chocolate (when using a double boiler), as this can lead to a grainy texture.

Instructions

Melt the white chocolate (200 g) using a double boiler. Let it cool.

In a large bowl, mix the mascarpone with the melted white chocolate. Add the crumbled tea biscuits and chopped chocolate-covered nuts. Stir until combined.

Take small amounts of the truffle mixture and shape into balls (15 g each).

Place the truffle balls on a sheet of baking paper and freeze them for 30-45 minutes, or until they are cold and firm enough.

Melt the chocolate (250 g) using a double boiler. Use your favorite type of chocolate for coating.

Dip the truffle balls into the melted chocolate.

Place the coated truffles on baking paper and drizzle with lines of chocolate. Garnish with chopped chocolate-covered nuts. Let the truffles rest until the chocolate hardens.