Recipe: Callebaut Chocolate Truffles


  • 430ml Riverina Fresh Thickened Cream
  • 600g Dark Callebaut Chocolate, grated or finely chopped
  • Dutch Cocoa, for dusting


  1. Place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling.
  2. Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes.
  3. Stir the ganache gently until just combined.
  4. Refrigerate the ganache for 3 hours or until completely set.
  5. Roll heaped teaspoons of the ganache into balls and place on a tray and dust with cocoa to coat.
  6. Store truffles in the refrigerator and remove 5 minutes before serving.

Makes 45