CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small chocolate truffles powdered with cocoa in stocky cups with rounded tip, height less than their width. Thin white chocolate cuffs at the base and tiny white pompom at the top, faceless.
Suggestion for presentation

Cute & Kawaii / Fruit & confectionery

Miniature Hat Chocolate Truffles

A recipe by CakeChristmas / Updated on 30 October 2026.

The truffles are shaped into stocky cups and receive a thin white base and a small white chocolate stitch.

24 truffles in rounded cups 3.8 to 4 cm wide / Emulsion of ganache, cooling and rolling

12Indicative portions
40 minPreparation
5 minBaking
4 hRest & Cooling
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The truffles are shaped into stocky cups and receive a thin white base and a small white chocolate stitch.

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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 fresh hands, give them a round base of 3.8 to 4 cm and a rounded top to a maximum of 2.5 cm high, slightly tilted but remaining above the base. Shape a bulging hill, without fine points.
  4. Roll lightly in cocoa and remove the excess. Melt the white chocolate and let it cool. Dip only 3 mm from the bottom edge to form a lapel, then place on paper. Add a small 4 mm white dot to the top of each cap.
  5. Refrigerate for 20 minutes to freeze the decor and then store in the refrigerator. Exit 10 minutes before service.

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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