CakeChristmas
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Irregular round truffles rolled in cocoa each carry two tiny white chocolate eyes; the body remains a real matte ganache, without arms or accessories.
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Manga & Chibi / Fruit & confectionery

Chibi Soot-Sprite Truffles

A recipe by CakeChristmas / Updated on 30 October 2026.

Irregular round truffles rolled in cocoa each carry two tiny white chocolate eyes; the body remains a real matte ganache, without arms or accessories.

Twenty-four truffles of about 18 g / ganache emulsion, cooling and rolling

12Indicative portions
35 minPreparation
5 minBaking
3 h 20Rest & Cooling
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Irregular round truffles rolled in cocoa each carry two tiny white chocolate eyes; the body remains a real matte ganache, without arms or accessories. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Chop the chocolate in a bowl. Simmer the cream and pour it three times over the chocolate, mixing in the center to obtain a smooth ganache.
  2. When the ganache is lukewarm, add the butter in small pieces. Pour into shallow dish, cover and refrigerate for 3 hours.
  3. Take 24 servings of about 18 g with two small spoons. Quickly roll in cool hands without looking for a perfect sphere.
  4. Pour the cocoa into a plate and roll the truffles. Tap to remove the excess.
  5. Melt the chocolates separately. On each cold truffle, place two very small white dots of 3 mm and then a hint of dark chocolate in the center, without looking for a perfect symmetry. Keep the excess chocolate for another use. Refrigerate 20 minutes and go out 10 minutes before serving; no ears or limbs.

Preserve and Serve

5 days in the refrigerator in a closed box.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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