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Belgium Chocolate and Fresh Cream Truffles

Here's how you make Belgium Chocolate and Fresh Cream Truffles
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  • Servings: 36
  • Prep: 30m
  • Cook: 5m
    • The following recipe serves 36 people.

Ingredients

The ingredients are:
  • 150 millilitres (5 fluid ounces) fresh double cream
  • 350 grams (12 ounces) 70% cocoa solids Belgium chocolate, broked into small pieces
  • 30 millilitres (2 tablespoons) liqueur, such as brandy, rum or Baileys
  • 25 grams (1 ounce) unsalted butter
  • Cocoa powder, for dusting
  • Crystallised flowers and chopped nuts for finishing
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat cream in a small pan until boiling, remove from heat and add chocolate pieces, stirring until melted.

  • Step 2: Stir in liqueur and butter, and mix until butter has melted. Pour into a bowl and place in the freezer for about half and hour or until the mixture is firm enough to hold its shape. Using a melon ball scoop or a teaspoon, scoop out rounds and gently roll the truffles in cocoa powder.

  • Step 3: Place in small paper cases and decorate with nuts or crystallised flowers of you wish. Store in the fridge for up to 5 days.

We hope you enjoy this recipe!

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