🍫✨ Chocolate Mousse Filled Truffles

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🧾 INGREDIENTS (Makes 15–18 truffles)

Chocolate Mousse Filling

• 150 g dark chocolate (50–70% cocoa)
• 200 ml heavy cream (divided: 100 ml + 100 ml)
• 20 g granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

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Chocolate Coating

• 250 g dark or milk chocolate
• 1 tbsp coconut oil (optional, for smoother coating)

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Decoration (Optional)

• 80 g white chocolate
• Freeze-dried strawberry powder or red velvet crumbs

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🔥 INSTRUCTIONS

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Step 1: Make the Ganache

1. Finely chop the dark chocolate and place it in a bowl.
2. Heat 100 ml heavy cream until just steaming (do not boil).
3. Pour the hot cream over the chocolate.
4. Let sit for 1–2 minutes, then stir until smooth and glossy.

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Step 2: Cool the Mixture

• Allow the ganache to cool to room temperature.
• It should thicken slightly but remain smooth.

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Step 3: Whip the Cream

• In a separate bowl, whip the remaining 100 ml heavy cream with sugar and vanilla.
• Beat until soft peaks form.

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Step 4: Combine into Mousse

• Gently fold the whipped cream into the cooled ganache in 2–3 batches.
• Use a spatula and fold carefully to maintain airiness.

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Step 5: Chill

• Cover and refrigerate for 2–3 hours until firm enough to scoop.

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Step 6: Shape the Truffles

• Scoop about 20 g of mousse per piece.
• Roll into smooth balls.
• Place on a tray and freeze for 20–30 minutes to firm up.

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Step 7: Melt the Chocolate

• Melt the coating chocolate using a double boiler or microwave.
• Stir until smooth.
• Add coconut oil if desired for a shinier finish.

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Step 8: Coat the Truffles

• Dip each chilled mousse ball into the melted chocolate.
• Use a fork to lift and allow excess chocolate to drip off.
• Place on parchment paper.

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Step 9: Set and Decorate

• Let the coating set at room temperature or refrigerate briefly.
• Drizzle melted white chocolate on top.
• Sprinkle with berry powder or crumbs.

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💡 TIPS FOR BEST RESULTS

• Do not overheat the cream when making ganache.
• Fold gently to keep the mousse light and airy.
• Chill the filling properly before shaping.
• Work quickly when coating to prevent melting.

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⚠️ COMMON ISSUES

• Runny mousse → Not chilled long enough
• Grainy chocolate → Cream was too hot
• Thick coating → Chocolate too cool
• Misshaped truffles → Not frozen before dipping

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🔥 TEXTURE & FLAVOR

• Outer shell: firm with a slight snap
• Inner filling: smooth, creamy, and melt-in-your-mouth
• Taste: rich chocolate with a balanced sweetness

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📊 STORAGE

• Refrigerate: up to 3–4 days
• Freeze: up to 2 weeks
• Best served slightly chilled

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✨ VARIATIONS

• Matcha mousse truffles
• Strawberry mousse truffles
• Coffee (tiramisu-style) truffles
• Salted caramel-filled center