Brioche Chocolate Truffles

A plate with chocolate truffles heap, and a gift-wrapped truffles. Blue ribbons.

These are grown-up truffles that aren’t too sweet. If you prefer a sweeter treat, add a spoonful of icing sugar to the chocolate and cream mixture when you are stirring it together.

Print Pin Rate

Prep Time 15

Cook Time 10

chilling time 2

Total Time 2 25

Course Dessert, Snack

Cuisine French

Servings truffle balls

Ingredients

200 g Guylian Intense Dark chocolate finely chopped
½ cup cream
2 cups cubed Brioche Gourmet sliced brioche 4 slices approx*
Pinch of sea salt optional

Instructions

Preheat the oven to 180 C. Place brioche cubes on a baking sheet and bake until golden and crispy, about 10 minutes. Allow to cool before pulsing in a food processor into crumbs.
Place chocolate in a heatproof bowl. Bring the cream to just a simmer over the stove top and pour it over the chocolate. Give it a few moments to melt the chocolate, then stir until smooth.
Fold in 1/2 cup bread crumbs and the sea salt. Cover and place in the fridge for two hours.
Line a tray with baking paper. Scoop teaspoons of mix onto the tray and refrigerate until firm.
Once firm, roll the ganache into balls with your hands and then coat in the remaining brioche crumbs. Store in the fridge.