MSPrebiotic® Chocolate Truffles

by Red River College May 09, 2017

MSPrebiotic® Chocolate Truffles

This is more than a chocolate treat! With a little prebiotic supplement added, you can help your gut while you cure your chocolate craving!



  • 1½ cups Dark Chocolate (70%)
  • 1½ cups Milk Chocolate
  • 1⅓ cups Whipping Cream (32-35%)
  • 1 Vanilla Bean
  • 11 Tbsp Salted Butter (room temperature)
  • 1½ cups MSPrebiotic®
  • 2 cups Natural Cocoa Powder
  • 3.5 Tbsp MSPrebiotic®

Takes , serves 140 truffles (approx 1 Tbsp).


  1. Finely chop both chocolates and place into a blender.
  2. Split and scrape the vanilla bean and place both the bean and the seeds into the cream. Gently heat the cream to around 80C/175F.
  3. Remove the bean and pour the cream into the blender, carefully submerging all of the chocolate. Let sit for 5 minutes to melt the chocolate.
  4. Once the chocolate has melted and the temperature of the cream is below 60C/140F, add the butter and 200g of the MSPrebiotic ® and blend until smooth.
  5. Pour ganache mixture into a plastic wrap lined baking/cookie sheet and place in the fridge to set for 2 hours.
  6. Sift the cocoa powder and 35g of the MSPrebiotic ® into a wide bowl.
  7. Portion the set ganache, roll into balls and toss in the cocoa/ MSPrebiotic ® mixture to coat.

Chef's Notes

  • Your truffles will only be as good as the chocolate you use to make them!.
  • Using a ruler to portion your truffles will make things quick and easy.
  • ruffles should last up to 1 week in the refrigerator.
  • Each truffle contains approximately a ½ tsp of MSPrebiotic®.

Red River College
Red River College


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