These aren’t your typical round, hand-rolled chocolate truffles. Instead, these are perfectly moulded chocolate truffle buttons – a little bit firmer to mould into mini chocolate buttons, but the same irresistibly creamy and melt-in-your-mouth truffle-like mouthfeel. All you need is some good-quality chocolate and cream, then sweeten it with a touch of honey, and make it creamier with a small touch of butter.
Why You’d Love This Mini Moulded Chocolate Truffle Buttons Recipe
This chocolate truffles recipe uses just a handful of ingredients to create a firm yet creamy centre that sets beautifully in a mould. They are soft and fudge-like, and they melt into a lusciously creamy texture in your mouth. They are a fantastic little bite-sized treat and are especially perfect for gifting. We especially like to make these as our little Ramadan tradition using these Ramadan chocolate moulds.
How to Make Chocolate Buttons at Home
Ingredients You Need
- Dark Chocolate
- Double Cream
- Butter
- Honey
- Cocoa Powder (optional) – for dusting
Recipe Notes & Tips
- You’re going to need chocolate moulds for this recipe. Browse through Ramadan & Eid-themed chocolate moulds here
- Do not overheat the cream. We’re keeping it at a low heat until we get a gentle simmer (small bubbles around the edges). Aggressive boiling and overheating the cream would cause the fats to separate from the liquid, resulting in a curdled and clamped texture.
- Chop the chocolate into small pieces so that it melts more easily and evenly.
- After pouring the hot cream over the chocolate, allow it to sit for 1–2 minutes before mixing. This helps it melt smoothly into a silky ganache.
- These chocolate truffles take about 2 hours to set properly in the fridge. They should pop out of your mould neatly.
- If you want to speed up the chilling process, you can place your chocolates in a freezer. The chocolates should set in about 20 minutes. Remove the chocolate truffles from the freezer and move them to the fridge as soon as they’re set. Not only does extended freezing cause the chocolate truffles go too hard, but it can also cause condensation when brought back to room temperature and affect the texture.
- These mini button chocolate truffles can be stored in an airtight container in the fridge for up to 1 week. After 3 days, you may need to take them out at room temperature for 10-15 minutes to soften up a little before serving.
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Mini Chocolate Buttons
These mini chocolate truffles are delightfully delicious with a creamy melt-in-your-mouth texture, and make the most adorable food gift
Equipment
- 1 Chocolate Mould
Ingredients
- 100 ml Double Cream
- 200 g Dark Chocolate chopped
- ½ tbsp Honey
- ½ tbsp Butter
- Cocoa Powder (optional) for dusting
Instructions
- Heat the double cream in a pot over low heat and bring to a gentle simmer (small bubbles around the edges). Do not allow it to get into a vigorous boil.100 ml Double Cream
- Place chopped dark chocolate in a large mixing bowl. Pour the warmed cream into the chocolates. Let it sit for a minute and stir until the chocolate has fully melted. Alternatively, you can do this using the water bath method to melt the chocolate.200 g Dark Chocolate
- Once the chocolates are fully melted, mix in honey and butter until fully incorporated.½ tbsp Honey, ½ tbsp Butter
- Spoon the chocolate mixture into your moulds.
- Chill in the fridge for about 2 hours until set. The chocolate truffles should pop out from the mould neatly when ready.
- If you like, dust some cocoa powder over the chocolate truffles.Cocoa Powder (optional)
Alternative Freezer Method
- If you are short on time, you can let the chocolate truffles set in the freezer for about 20-30 minutes. Do not leave them in the freezer for an extended time, as that would affect the final texture.
Notes
- Chop the chocolate into small pieces so that it melts more easily and evenly.
- Do not overheat the cream. Aggressive boiling would cause the fats to separate from the liquid, resulting in a curdled and clamped texture. Aim for a gentle simmer and watch out for small bubbles around the edges.
- After pouring the hot cream over the chocolate, allow it to sit for 1–2 minutes before mixing. This helps it melt smoothly into a silky ganache.
- These chocolate truffles take about 2 hours to set properly in the fridge. They should pop out of your mould neatly.
- If you want to speed up the chilling process, you can place your chocolates in a freezer. The chocolates should set in about 20 minutes. Remove the chocolate truffles from the freezer and move them to the fridge as soon as they’re set. Not only does extended freezing cause the chocolate truffles go too hard, but it can also cause condensation when brought back to room temperature and affect the texture.
- These mini button chocolate truffles can be stored in an airtight container in the fridge for up to 1 week. After 3 days, you may need to take them out at room temperature for 10-15 minutes to soften up a little before serving.
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