• Difficulty medium / high
  • Preparation 3 hours
  • Tipology dessert
  • Portions 4


  • For the truffle :
  • • 40 g of bitter cocoa powder
  • • 40 g of dark chocolate
  • • 300 ml of heavy cream for sweets
  • • 40 g of sugar
  • For the decoration :
  • • 4 hazelnuts
  • • 220 g of sugar
  • • 50 g of bitter cocoa powder
  • • 23 kt edible Gold Chef powder


Photo and recipe have the only purpose of presenting the product(*).

Dissolve the cocoa in a saucepan, gradually adding the milk and stirring with a whisk. Add the sugar and keep stirring until the sugar melts.
Break up the chocolate and melt it in a bain-marie. Let cool.
Combine the cocoa mixture, stir and let it cool completely.
Whip the cream with an electric beater and add the powdered sugar.
Add the cream to the chocolate and cocoa mixture and mix gently. Refrigerate for 2 hours.
Pour the mixture into the moulds and solidify in the freezer for 2 hours.

In the meantime put a non-stick pan on the burner with 4 hazelnuts, a glass of water and a spoon of sugar. When the sugar starts to condense, remove the pan from the heat and mix well. Return to low heat until the sugar sticks well to the dried hazelnuts. Cool on a sheet of baking paper.

Prepare the chocolate icing by putting 100 ml of water and sifted cocoa in a small pot. Mix well with a small whisk, add 200 g of sugar and put on the fire until it starts to simmer. Let it cool by stirring often. It will be ready in about two hours.

15 minutes before serving the dessert, take the truffles out of the freezer and place them on the plate. Cover them with icing and decorate them with caramelised hazelnut and a dusting of edible Gold Chef.