½ cup (4oz/100g) unsalted butter at room temperature

1 tbsp (0.7oz/20g) Icing sugar

1 ¼ cup (8oz/200g) Genauva milk chocolate gems

Unsweetened Cacao powder

Butter truffle

Chocolate Milk Gems

Butter truffle with milk chocolate gems


  • Mix the butter and icing sugar in the kitchen robot until it is fluffy and white
  • Melt milk chocolate until 93.2°F (34°C) and mix it with the butter in the robot
  • Pipe long truffles about 1.2 in (3 cm) on a jelly roll with baking paper, use piping tip nr. 10
  • Put in the fridge for 2 hours


  • Melt Milk chocolate gems  and cool down until 86-87.8°F (30-31°C) (not tempered)
  • Pour it in the middle of the butter mix and beat firmly with the standing mixer
  • Roll the truffle in cacao powder, if you like it sweeter add 20% of confectioners’ sugar to the cocoa powder

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