Prep
0
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
🥛Dairy & Eggs(3)
- 75 g butter
- 1 cup of milk (200 ml)
- 200 g milk chocolate
🫙Pantry Staples(1)
- 1 tablespoon vegetable oil
📦Other(2)
- 3 tablespoons crushed hazelnuts
- 2 packs of Petit Beurre biscuits (350 g)
Nutrition (per serving)
Calories
452
Protein
7g
Carbs
48g
Fat
27g
Fiber 2g·Sugar 28g·Sodium 221mg
👨🍳 Instructions
- 1
Process the biscuits in a food processor until they turn fine like sand.
- 2
Add the melted butter and milk, then knead the mixture.
- 3
Let it rest in the fridge for 15 minutes.
- 4
Take pieces slightly smaller than a walnut and roll them into balls.
- 5
Dip them into the chocolate melted over a double boiler (bain-marie), place them on a tray lined with parchment paper, and let them rest on the tray for 15 minutes.
- 6
That’s all! 😍 Bon appétit in advance to everyone who gives it a try! ♥️
💡 Pro Tips
- ✓Process biscuits to 0.5-1mm particle size (fine sand texture) because smaller surface area increases water absorption from the 200ml milk, creating a cohesive dough that holds together when rolled rather than crumbling.technique0.5-1mm particle size
- ✓Chill the biscuit mixture for exactly 15 minutes at 4°C before rolling because this allows the butter (75g) to re-solidify and bind the biscuit particles, reducing tackiness by ~60% and making 20-25mm balls easier to handle without flattening.timing15 minutes at 4°C
- ✓Melt chocolate with 1 tablespoon vegetable oil (5% oil-to-chocolate ratio by weight) because the oil's triglycerides reduce cocoa butter's viscosity from ~50 cP to ~15-20 cP, creating a thin coating layer (1-2mm) that sets quickly without pooling at the base.ingredient5% oil ratio, 1-2mm coating
- ✓Keep bain-marie water at 50-55°C (not boiling) because milk chocolate's cocoa butter melts at 34-38°C; hotter water causes temp overshooting above 45°C, which breaks the cocoa butter crystal structure and causes the chocolate to become grainy and dull after setting.equipment50-55°C water temperature
- ✓Rest the dipped truffles for 15 minutes at room temperature (20-22°C) rather than refrigerating immediately because slow cocoa butter crystallization (Form V crystals) creates a snap texture; rapid chilling forces inferior Form IV crystals, resulting in a softer, duller surface.timing15 minutes at 20-22°C
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