Simple Not-Too-Sweet Chocolate Truffles

Simple Not-Too-Sweet Chocolate Truffles

These smooth and delicious truffles are made from dark chocolate, so they aren't overly sweet.

Ingredients: one 18 x 13 cm tray

Dark chocolate (3 bars)
180 g
Heavy cream (35% cream or low-fat)
90 g
Unsalted butter
20 g
Mizuame syrup or honey
1-2 teaspoons
2 teaspoons (to taste)
Cocoa powder
as needed


1. Pour the heavy cream into a saucepan and stop the heat once it had been brought to a boil. Chop up the chocolate bars and melt them into the warm cream. If they don't melt, feel free to put the mixture on a bain-marie.
2. Add the butter to the mixture and once it has cooled, pour in the brandy. Pour the entire mixture into a tray and leave it to chill and set in the refrigerator.
3. Chop the truffles up into whatever size you like.
4. Sprinkle some cocoa powder over the truffles with a tea strainer to finish.
5. The truffles will soften quite quickly, so if you're having a hard time cutting them, cut them whilst chilling them in the freezer.
6. It is OK to use a low-fat cream for this recipe, but if you want fuller, denser flavour, please use a cream with animal fats.
7. Please adjust the amount of mizuame in accordance with the sweetness of the chocolate that you are using. I used Meiji's Black Chocolate.
8. When you are using a low-fat cream, please slightly increase the amount of cream used. If you don't, the truffles may come out a bit too hard.
9. Addendum: I recently changed the amount of chocolate from 60 g to 55 g. Also please reduce the amount of heavy cream very slightly (85 ml).
10. This recipe will yield slightly thin truffles, if you want to make them thicker then please use a slightly smaller sized tray.

Story Behind this Recipe

This is a chocolate truffle recipe that I've been making for years.
If you're using milk chocolate please reduce the amount of cream slightly. Check out the matcha version of this truffle at Recipe ID: 2083870.