From the kitchen
Camel Milk Chocolate Truffles
Rich dark chocolate ganache truffles made with warmed camel milk instead of heavy cream.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 10 oz dark chocolate, about 60 to 70 percent cocoa, finely chopped
- 1/2 cup pasteurized camel milk
- 2 tbsp butter, softened
- 1/4 cup unsweetened cocoa, for coating
Method
- Put finely chopped chocolate in a heatproof bowl. Heat milk in a small saucepan until steaming without boiling.
- Pour milk over chocolate, cover and rest 2 minutes. Stir from the center outward until smooth.
- Stir in softened butter. If unmelted pieces remain, set the bowl briefly over barely simmering water and stir; keep water out of the chocolate.
- Cover and refrigerate 3 to 4 hours until scoopable.
- Scoop small level-tablespoon portions, roll quickly with cool clean hands and coat lightly in cocoa.
- Refrigerate on a lined tray until firm, then transfer to a covered container.
Cook with confidence
Before you start
Before you start
The milk has been reduced to produce a scoopable ganache with dark chocolate. Use chocolate labeled about 60 to 70 percent cocoa, not an unspecified sweet coating.
Serving and keeping
Refrigerate airtight for up to 5 days. Keep at room temperature no longer than 2 hours.
Butter Last
Whisk 2 tablespoons butter only after the chocolate-milk center is smooth.
Troubleshoot
- Grainy: chocolate overheated or water contamination.
- Too soft: chocolate percentage low or chill short.
- Too hard: very high cacao chocolate; let warm before scooping.
- Oily: emulsion broke.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.