These ambrosial Custard Cream Truffles can be presented 2 ways. Go for a simple & classic truffle ball rolled in crumbled shortbread biscuit or ramp up the style by molding into pretty candy tins and adding a layer of jammy rhubarb underneath the truffle ganache.
Have you enjoyed my custard cream biscuits yet? They are so much better than store-bought ones.
These are the chocolates that recently brought me my Eureka! moment in my endless quest to master tempering chocolate. So naturally, I whipped my camera out straight away and got busy. Just in case I never managed to temper chocolate successfully ever again.
Well, the good news is that I have well and truly tamed the tempering beast now and I look forward to serving up oodles more chocolate-covered treats to you in the future. But today it’s all about that much loved classic dessert accessory – custard.
When my mind started pondering the idea of custard-flavoured truffles recently, it immediately went off on two distinct tangents:
- Custard cream biscuits
- Rhubarb crumble and custard
Both of these are arguably 2 classics that have stood the test of time stupendously well. In fact, the good old custard cream biscuit ranked 4th in a poll of Britain’s favourite biscuit in 2018.
Rather than pick between them, I decided to come up with 2 variations for a custard flavoured truffle. I’ve always been one for sitting on the fence when important decisions are looming.
First up is a super simple Custard Cream Truffle. Quite simply: balls of custard flavoured white chocolate ganache rolled in crushed shortbread biscuits. They are easy to make, fun and oh some hard to stop eating.
For the more adventurous chocolatier, I have also created a Rhubarb Crumble & Custard Chocolate. The same custard flavoured ganache sits on top of some jammy rhubarb inside of a crisp white chocolate shell. A little crushed shortbread biscuit completes the bite-sized crumble package. These are particularly welcome to serve with coffee on those occasions when the main meal has knocked the full-blown dessert option clean off the plate.
I used a fluted chocolate mold for these chocolates – the shape of the shell is ideal for a layered goodie such as this.
The rhubarb crumble chocolates do require a bit more skill and time than the straightforward Custard Cream Truffles. I would advise anybody not sure about tempering chocolate to read my guide on tempering chocolate. It’s not as tricky as it sounds, as long as you have all the information you need before you start.
If you want to satiate a custard craving in simpler ways I do have recipes for a rhubarb and custard cake and an extremely delicious apple and custard dessert called malvern pudding.
So what will you go for first? Straight-up Custard Cream Truffles or the fancy pants Rhubarb Crumble & Custard Chocolates? Whatever you go for, be sure to tag #littlesugarsnaps on Instagram so I can take a peek.
More chocolate truffles to enjoy
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📖 Recipe
Custard Cream Truffles
Ingredients
- 100 g/ 4 oz White chocolate
- 1 teaspoon Custard powder (see notes)
- 8 teaspoon Double cream heavy cream
- ¼ teaspoon Vanilla bean paste
- 30 g/ 1 oz Shortbread biscuit
Instructions
- Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
- Meanwhile put the cream into a small jug and heat until scalding (but not boiling) in the microwave
- Use a mini whisk to mix in the custard powder until smooth (ensure no lumps remain)
- Pour the milky mixture over the white chocolate, add the vanilla bean paste and mix in
- Let cool to room temperature, cover and chill for 3-4 hours
- Crumble the shortbread biscuits until they look like breadcrumbs
- Divide the mixture into 12-14 portions weighing approx 10g each. Shape into balls and roll in the biscuit crumbs
- Store in an airtight container in the fridge for up to 1 week. Bring to room temperature before eating
Notes
Nutrition Per Serving (Approximate)
📖 Recipe
Rhubarb Crumble & Custard Chocolates
Ingredients
- 200-250 g/ 7-9 oz White chocolate
- 1 tsp Custard powder (see notes)
- 8 teaspoon Double cream heavy cream
- ¼ teaspoon Vanilla pean paste
- 75 g/ 3 oz rhubarb
- 50 g/ 2 oz White sugar
- 30 g/ 1 oz Shortbread biscuit
Instructions
Temper the Chocolate
- Chop or grate 200g of the chocolate – the smaller it is the better since the quicker the chocolate will melt and temper. Set aside 25-30% of the chocolate
- Heat the rest of the chocolate by microwaving it on half-power, stirring the mixture every minute until it is almost completely melted. This will take approximately five minutes
- Remove the bowl of chocolate from the microwave and stir to cool it slightly. Those remaining lumps of chocolate will melt as you stir. Using a reliable food thermometer, such as a Thermapen, check the temperature of the melted chocolate – it should be between 37 – 40°C (99 – 104°F). If the chocolate temperature falls short of this range heat it gently in 15-second bursts until it is there and stir again
- Next, add spoonfuls of the grated chocolate set aside earlier (the seeding chocolate). Stir until melted and smooth, then add more seeding chocolate, continuously in this fashion. Stop when the desired temperature (29 – 30°C/ 84 – 86°F) is reached and the chocolate is smooth. You may not need to add all of the chocolate. Don’t be surprised if this part takes up to 15 minutes
- Use immediately to line your chocolate molds – there are a few tips in the notes for this recipe
Make the Ganache
- Weight the leftover tempered chocolate and make up to 100g/ 4 oz
- Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
- Meanwhile put the cream into a small jug and heat until scalding (but not boiling) in the microwave
- Use a mini whisk to mix in the custard powder until smooth (ensure no lumps remain)
- Pour the milky mixture over the white chocolate, add the vanilla bean paste and mix in. Let cool to room temperature
Make the Rhubarb compote
- Remove any tough stalks from the rhubarb then chop the remaining stalks into thin slices
- Put into a small saucepan with the sugar and cook on a moderate heat, stirring occasionally with a wooden spoon, until the fruit has softened and the sugar has melted
- Turn up the heat and continue to cook, stirring often, to prevent burning, until the compote is thick and jammy
- Let cool to room temperature
Assemble the chocolates
- Put approx ½ teaspoon rhubarb compote into the base of each chocolate. Any leftover compote goes well with yoghurt
- Spoon the ganache into a piping bag and top the rhubarb compote with it – filling the chocolate mold almost to the top
- Crush the shortbread until it resembles breadcrumbs and scatter over the top of the chocolates
- Best eaten within 2 days
Notes
- Pour the tempered chocolate into the mold cavities
- Use a metal kitchen scraper to remove the excess chocolate (collect it in a bowl)
- Shake the mold tray a few times and tap it on a worktop to help remove air bubbles (as my mold was flexible, I put it onto a chopping board to do this).
- Next, turn the mold tray over the bowl and allow the excess chocolate to fall into it
- Turn the tray back over and use the scraper to remove the excess chocolate, so a clean edge forms around the chocolate cavities
- Lay face down on greaseproof paper – leave for 2 minutes
- After 2 minutes turn the mold back over and scrape off any excess chocolate that has dripped down. Leave to set at room temperature for approx 5 minutes (or in the fridge for 2 minutes)
Mayuri Patel
These look so delicious and pretty as well. Pairing rhubarb compote with white chocolate, now that’s an awesome idea.
Jane Saunders
They are the perfect partners is sweet crime 😉
Sisley White
These look so tempting. I will have to make them as these flavours are making me hungry.
Jane Saunders
Hope you enjoy them Sisley
Anna | Serving Dumplings
They sound amazing and so gorgeous
Jane Saunders
Thanks Anna.
Choclette
You are a genius. I’m not a great fan of custard creams, but I love rhubarb and custard. And, erm, I might be just a little bit partial to chocolate too. Pinned.
Jane Saunders
Ah Choclette, I’m not into the store bought CC either but I make my own and they are fantastic 🙂 At least I have you covered with the fancier chocolates though.
Heidi Roberts
These look so delicious – they might just melt in my mouth!!
Jane Saunders
They would… but they may not last long enough to do that if your house is anything like mine.
Nickki
These are so inventive – they sound and look absolutely delicious! Rhubarb and custard is such an irresistible combination.
Jane Saunders
Thanks Nikki – sounds like you’re sold on the R&C cups.