Chocolate Wattleseed Truffles Recipe
Elevate your festive offering with this easy Chocolate Wattleseed Truffle recipe – a delicious treat that blends native Australian wattleseed with premium dark chocolate. Designed for foodservice professionals, this recipe is the perfect addition to your festive catering or dessert menu.
With a smooth ganache centre, crisp chocolate shell, and cocoa dusting, these truffles deliver a rich, chocolatey experience in every bite. The recipe yields 600–700g of truffles, ideal for batch production and packaging into elegant gift boxes.
Hero Ingredient: NESTLÉ Continental Bitter Dark Couverture Chocolate
The star of this recipe is NESTLÉ Continental Bitter Dark Couverture Chocolate. With 59% cocoa content, this premium couverture chocolate has a deep cocoa flavour, smooth melt, and excellent tempering properties. Used in both the ganache and the enrobing process, this chocolate ensures a professional finish and a satisfying snap.
Its consistent performance makes it ideal for chefs and chocolatiers looking to produce high-quality chocolate recipes with minimal waste and maximum flavour impact.
Master Chocolate Tempering and Enrobing
This recipe is a practical guide to two essential chocolate techniques:
- Tempering: Learn to melt and cool couverture chocolate to the precise temperature (32°C) for enrobing. Proper tempering ensures a glossy finish, crisp texture, and stable shelf life. See our Celebration Chocolate Bars recipe for the complete guide to tempering chocolate.
- Enrobing: Dip each ganache ball into tempered chocolate, allowing it to set with a smooth, professional coating. Finish with a dusting of cocoa for added depth and visual appeal.
These techniques are foundational for any foodservice professional working with chocolate and are easily scalable for larger batches.
Perfect for Christmas and Seasonal Gifting
These Chocolate Wattleseed Truffles are ideal for festive gifting. Their rich flavour and elegant presentation make them a standout addition to festive café displays and dessert platters. Package in gold foil, clear boxes, or custom-branded containers to create a premium seasonal product.
Native Flavours Meet Premium Chocolate
The ganache is infused with roasted wattleseed – a native Australian ingredient known for its nutty, coffee-like flavour. Combined with cream and melted NESTLÉ Continental Bitter Dark Couverture Chocolate, it creates a smooth, aromatic centre that pairs beautifully with the crisp chocolate shell.
Wattleseed also pairs well with white chocolate, offering a lighter variation for diverse customer preferences.
Professional Tips for Foodservice Success
- Customise with alternative coatings or inclusions
- Use precise temperatures for tempering to ensure quality
- Package and label for that extra festive touch
- Store in airtight containers in a cool, dry place
- 150ml cream
- 10g roasted wattleseed | roughly ground
- 300g NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate | melted
- 500g NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate | tempered
- 20g NESTLÉ Baking Cocoa
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1Place the cream and wattleseed in a small pot and bring to the boil. Add the NESTLÉ Continental Bitter Kibble Dark Couverture Chocolate and stir until free of lumps. Stand aside and cool.
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2Roll into 5-10g balls and refrigerate.
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3Dip into tempered chocolate and set.
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4Roll in cocoa and store airtight, serve.
- If piping into a chocolate shell use 30g glucose in the cream to soften.
- Handle chocolate with cotton gloves to keep the shine.
- Wattleseed is also delicious in white chocolate.
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