Belgian Chocolate Truffles

30
Servings
10h
Prep Time
10m
Cook Time
10h 10m
Ready In


"Recipe source: 150 Dutch & Belgian Recipes"

Original recipe yields 30 servings
OK

Nutritional

  • 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cover with plastic wrap and return to the refrigerator for one hour.

Step 7

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.

Step 8

Shake off any excess coating and if necessary reshape the truffles into balls and replace them on the parchment lined trays.

Step 9

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.

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