Belgian Chocolate Truffles
Recipe: #33045
July 30, 2019
Categories: Desserts, Gluten-Free, No Eggs, Vegetarian Chocolate, Gifts, Kosher Dairy, , more
"Recipe source: 150 Dutch & Belgian Recipes"
Ingredients
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 by Step Method
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
No special items needed.