Chocolate truffles with Mexican cajeta, coated in cocoa and walnuts.
About this recipe
Cajeta truffles combine European chocolate truffle technique with the unmistakable flavour of Mexican cajeta.
History & Origin
Cajeta truffles are a brilliant example of how Mexican patisserie has merged European techniques with indigenous ingredients. Cajeta, that goat's milk caramel from Celaya, Guanajuato, dates back to the eighteenth century. The chocolate truffle was invented in France in the 1890s by Auguste Escoffier. Creative Mexican confectioners combined both traditions in the late twentieth century. These truffles have become a prized gourmet gift during Christmas in Mexico.
Estimated cost
£10.63
Total cost
£0.53
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
145
Calories
2g
Protein
14g
Carbohydrates
9g
Fat
1g
Fibre
30mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Finely chop 200 g dark chocolate (min 70% cocoa). Place in a heatproof bowl.
💡 Use good quality chocolate.
- 2
Heat 120 ml double cream with 150 g cajeta until boiling.
- 3
Pour hot mixture over chocolate. Rest 2 minutes, then stir until smooth and glossy.
💡 If lumps remain, gently warm over a bain-marie.
- 4
Add a tablespoon of butter and mix. Cover with cling film and refrigerate 2 hours.
- 5
Quickly roll portions into balls between your palms.
💡 Dampen your hands with cold water.
- 6
Roll in cocoa powder, chopped walnuts or desiccated coconut. Refrigerate.
💡 Make three different coatings for a varied platter.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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