Belgian Dark Chocolate Truffles

Widely regarded as the chocolate capital of the world, Belgium is renown for producing some of the world’s finest chocolates. The praline (hard chocolate shell with soft cream or nut filling on the inside) was invented in Belgium in 1912, and since then, Belgian chocolate is considered to be the gourmet standard by which all other chocolate confections are measured.

In Antwerp, instead of fruit and vegetable stands, the streets are lined with stands and shops selling Belgium’s real gems- chocolate candy.

Belgian Dark Chocolate Truffles

Truffles are not difficult to make although the filling is called an intimidating ganache to make. It's basically warmed cream with melted chocolate that's then refrigerated. These luxurious chocolate balls are rolled in cocoa powder to resemble the fungus they're named after. They make a special dessert and are huge hit when given as a house gift or holiday gift.
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Course: Dessert, Snack
Cuisine: Belgium, North Western European
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 24 truffles
Author: My Hungry Traveler

Equipment

  • small saucepan
  • Stand mixer with whisk attachment or immersion blender or whisk
  • Pie plate

Ingredients

  • 8 oz Highest quality semisweet chocolate, 60% cacao content (bittersweet works too)
  • ½ cup Heavy cream
  • 1 tbsp Butter
  • 1 tbsp Optional: rum, brandy, black coffee, fruit flavored liqueur (Camboise, Grand Marnier, or whatever hits you fancy)
  • ½ cup Unsweetened cocoa powder

Instructions

  • Chop chocolate into small dice. Put mixer bowl and whisk into the freezer.
  • In a small saucepan over medium heat, bring cream to a slow boil. Remove from heat and stir in chocolate, butter, and liquor, if using. Wait 2-3 minutes for chocolate to soften. Whisk to smooth and combine everything.
  • Remove mixer bowl and whisk attachment from freezer. Transfer mixture to mixer bowl and whisk at medium until thick and smooth. Add a tbls of cream if it's looking curdled or oily. Be sure to scrape down the size so everything is captured. It should look like chocolate frosting; smooth and glossy. Cover and refrigerate at least 4 hours.
  • Pour powder cocoa into a pie plate. Remove ganache from refrigerator and make 24 (approximately) balls. Scoop out a small amount of ganache with a melon baller or tablespoon. Roll into a ball and set aside on a plate. When done, put rolled balls in refrigerator for 15 minutes to chill a bit.
  • Roll each ball in cocoa powder, shaking off excess. Place balls in one layer into whatever container you'll be using to hold them. Eat a room temperature.

Notes

  • Truffles can be stored at room temperature for up to a week, kept in a container in the fridge for up-to a week, or frozen for 3 months.
  • Instead of rolling the truffles in the traditional cocoa powder, you can roll them in whatever you fancy, such as white chocolate or colored sprinkles, chopped nuts, or tempered chocolate.

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