CakeChristmas
CakeChristmas
Three flattened truffles in large low pallets, half brown cocoa top and half raspberry pink powder, simple separation, powdery black edge, an open pallet reveals dense ganache.
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Pop & Colored / Fruit & confectionery

Two-Textured Disc Truffles

A recipe by CakeChristmas / Updated on 30 October 2026.

The ganache forms large flattened buds; two powdery coatings, cocoa and pink raspberry, share each top in a straight line.

24 pallets from 3.5 to 4 cm / Ganache emulsion, cooling and rolling

12Indicative portions
40 minPreparation
5 minBaking
3 h 45Rest & Cooling
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The ganache forms large flattened buds; two powdery coatings, cocoa and pink raspberry, share each top in a straight line.

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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. Weigh twenty-four servings of about 18 g. Roll and then flatten between papers in disks from 3.5 to 4 cm and 1 to 1.5 cm thick. Refrigerate 30 minutes.
  4. Mix raspberry powder and icing sugar on a plate. Roll the edge and underside of the pallets into the cocoa. Hide one half of the top with clean paper, powder the other half with cocoa.
  5. Invert the mask and powder the half free of pink mixture. Do not look for a perfect geometric separation; pat gently and cool again for 15 minutes.
  6. Store in the refrigerator and leave for 10 minutes before serving.

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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