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Alsatian chocolate truffles recipe

Alsatian chocolate truffles recipe

  • Recipes
  • Dish type
  • Sweets
  • Chocolate sweets
  • Truffles

These aren't your typical truffles! They're hard on the outside and soft and moist on the inside. Makes 5 dozen, so great to give as food gifts!

35 people made this

IngredientsServes: 30

  • 2 eggs
  • 125g caster sugar
  • 110g unsweetened cooking chocolate
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 5 tablespoons plain flour
  • 400g ground almonds
  • 5 tablespoons icing sugar for decoration

MethodPrep:30min ›Cook:5min ›Extra time:1hr chilling › Ready in:1hr35min

  1. Beat eggs and sugar until light and fluffy. Grate chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour.
  2. Shape chilled dough into small balls (about 1cm in diameter). Roll each in icing sugar.
  3. Place balls on greased baking tray and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 240 C / Gas 9 for 3-5 minutes. Cool on tray for 10 minutes.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (15)

These didn't turn out AT ALL like described, and with 400g ground almonds in you could taste nothing else. Are the quantities in this recipe right?-11 Dec 2013


This recipe is awesome! For my French class, the final was to make a recipe and then do other work showing how to make it, etc. I chose this recipe and my class loved it. I didn't use almonds, however. Instead, I used crushed cinnamon graham crackers. Believe me, it is a great alternative to use rather than the traditional almonds.-15 Dec 2002

by Katie

I made these for my French class, and they were a big success. I would recommend using a food processor for the almonds and the chocolate. It's a huge time saver and it's really easy. I just used a small one that attached to my blender, so you don't need a big fancy one. Also, when you bake them, don't use a convection overn. I did, and my cookies didn't turn out as crunchy as I had hoped.This is a great recipe, I'm definately making these again!-20 Feb 2006

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