Kinder Schokolade truffles in the Thermomix® need no double boiler. We chop the chilled chocolate straight into the cocoa cream base and let the Thermomix® use the residual heat from the mixing phase. The result is a smooth mixture with no separate melting step.
One 250 g bar makes around 25 truffles. The texture depends on the chocolate going into the mixing bowl properly chilled and not warming up during chopping.
Quick Kinder Chocolate Truffles, Thermomix®
Ingredients 0 / 4 ✓
- 70 g roasted hazelnuts
- 250 g Kinder Schokolade chilled
- 60 g sweetened cocoa powder
- 40 g double cream
Instructions 0 / 5
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1
Place the hazelnuts in the mixing bowl and chop roughly for 5 sec / speed 6, then set aside for coating.
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2
Place the chocolate in the mixing bowl, chop for 6 sec / speed 5 and set aside.
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3
Place the cocoa powder and double cream in the mixing bowl and combine for 1 min / speed 3.
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4
Add the chocolate and mix for 30 sec / speed 2.
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5
Roll the mixture into approximately 25 balls and coat them in the chopped hazelnuts. Store the truffles in an airtight container in the fridge.
Tip: You can chop a few extra hazelnuts and mix some of them directly into the chocolate mixture.
Video
Nutrition per serving
Why chilled chocolate is chopped directly
The Kinder Schokolade must go in the fridge before chopping. Cold chocolate breaks into sharp-edged pieces instead of smearing. 6 seconds at speed 5 is enough to chop the bar into fine splinters.
Those splinters then go into the already-combined cocoa cream mixture. 30 seconds at speed 2 melts the chocolate using the residual heat from the mixing phase. No separate heating is needed, because the cream and cocoa mixture already becomes slightly warm during mixing at speed 3. The chocolate splinters melt evenly without overheating.
Sweetened cocoa powder as the binding base
Sweetened cocoa powder binds the mixture better than unsweetened baking cocoa. The sugar in the powder helps the truffle mixture firm up during chilling and makes it easier to roll into balls. Baking cocoa alone would give too soft a consistency.
The 40 g of double cream acts as an emulsifier between the cocoa powder and the chocolate. Without cream, the mixture would stay grainy because the dry cocoa powder would not have enough fat to combine with the melted chocolate. The 1 minute at speed 3 blends the cocoa and cream into a smooth paste before the chocolate is added.
Hazelnut coating after shaping
The roasted hazelnuts are chopped roughly at speed 6 first and set aside. Roughly chopped means pieces of around 3 to 4 mm here. Too fine and the nuts no longer stick visibly to the truffle; too coarse and the balls cannot be rolled evenly.
Rolling works best once the truffle mixture has cooled to hand temperature. Straight after mixing the mixture is too soft and the nuts sink in. After waiting 10 minutes, the mixture is easier to shape and the hazelnuts stay on the surface.
You can also mix some of the chopped nuts directly into the chocolate mixture before shaping the balls. That gives you nuts on the inside and outside. The quantity stays the same, you just distribute them differently.
Chilling determines shelf life
The truffles must be stored in the fridge because the cream in the mixture keeps for only a few days at room temperature. Stored in an airtight container in the fridge, they stay fresh for around 5 to 7 days. The hazelnut coating also protects the chocolate filling from drying out.
Freezing is not an option. The cream separates on thawing and the mixture turns grainy. If you want to keep the truffles for longer, reduce the cream to 30 g and add 10 g of coconut oil. That makes the mixture more stable but changes the flavour slightly towards coconut.
As a gift, the truffles work well if you transport them in a chilled box. At summer temperatures above 20°C they become too soft within 2 hours. For longer transport times it is better to use other recipes that do not contain cream.
Goes well with: Hot chocolate and coffee.
Related recipes that are similarly quick: Chocolate cornflake clusters need only chocolate and cornflakes, nougat bites need no chilling, rum balls keep for considerably longer.
