Um Bongo Chocolate Truffles

Um Bongo Truffles

  • Author: foodnerd4life
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 10 Servings 1x


Head deep, deep down in the Congo with these Um Bongo Truffles



  • 250 g Dark Chocolate Drops
  • 150 ml Double Cream
  • 100 ml Um Bongo Tropical Juice
  • 50 g Peach Freeze-dried Powder
  • 50 g Pineapple Freeze-dried Powder

For Coating

  • 30 g Peach Freeze-dried Powder
  • 80 g Popping Candy
  • 30 g Pineapple Freeze-dried Powder


  1. In a medium saucepan, mix the cream, Um Bongo and freeze-dried powders. The mixture may be thick but as the cream heats the mixture will melt down. Bring to the boil and simmer for 1 minute. Cool slightly.
  2. Pour the warm cream mixture over the chocolate drops in a bowl. Leave to sit for 1 minute then stir until the mixture is nice and smooth. Cover and chill for a couple of hours or overnight.
  3. Mix the extra freeze dried fruit powders and popping candy into a bowl. Wearing food gloves, take a walnut size or slightly bigger amount of the ganache, roll and then roll into the popping candy mixture. Place on parchment to set
  4. Enjoy as soon as you finish as the moisture from the ganache will activate the popping candy.

  • Category: Confectionery, Chocolate
  • Cuisine: American, British

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