Belgian Chocolate Truffles
July 30, 2019
"Recipe source: 150 Dutch & Belgian Recipes"
- Serving Size: 1 (16.8 g)
- Calories 96
- Total Fat - 8 g
- Saturated Fat - 4.8 g
- Cholesterol - 13.4 mg
- Sodium - 2.2 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.9 g
- Sugars - 3.2 g
- Protein - 0.8 g
- Calcium - 7.8 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
In a double boiler or a heatproof bowl over a pan of boiling water, melt the chocolate, stirring until smooth and then stir in the butter until it melts. Remove from heat.
In a pan over medium heat pour the cream into the pan and being it to simmering. Remove from heat and let stand for 2 minutes.
Pour the cream into the chocolate, stirring until blended and then stir in the brandy and vanilla. Cover with plastic wrap and refrigerate for at least 4 hours, stirring frequently -- mixture must be stiff but still manageable.
Transfer mixture to a glass dish spreading it out so it is 1 1/2 inches deep. Cover with plastic wrap and refrigerate for 5 hours or overnight.
Line two baking trays with parchment paper. Using two teaspoons or a melon baller, shape the mixture into balls and place on the prepared trays.
Cover with plastic wrap and return to the refrigerator for one hour.
In order to coat the truffles, drop them into separate balls of cocoa powder, confectioners' sugar, chopped nuts and/or grated coconut, rolling them around until completely coated.
Shake off any excess coating and if necessary reshape the truffles into balls and replace them on the parchment lined trays.
When all the truffles have been coated serve immediately or store in an airtight container in a cool place for up to one week. Always allow truffles to come up to room temperature before serving.
Tips & Variations
No special items needed.