Belgian chocolate truffles

Belgian chocolate truffles
Belgian chocolate truffles


Cream the room temperature butter until light and fluffy. Add the sugar and cream more.

Melt the first listed chocolate to 95°F (34°C) and add the chocolate in this temperature to the creamed butter. Mix well and add the liquor, mix until combined.

Let the mixture set for several minutes until it sets firm enough to pipe into even mounds. Do not place the truffles in a refrigerator. Let set in a cool area until firm.

Temper the couverture chocolate and dip the truffles into the couverture chocolate.

Immediately place on best quality cocoa powder. Cocoa powder can be mixed with 30% powdered sugar for flavor balance.

Carefully roll the dipped truffles into the cocoa powder ensuring not to stick the fork into the truffle cream itself.

When firm shake off extra cocoa powder and place in a refrigerator. Serve at room temperature.



  • 240 g butter
  • 90 g sugar
  • 500 g milk chocolate (38-40% cocoa/500 g content)
  • 1/4 cup cognac
  • 750 g semi or bittersweet chocolate - couverture

From: Belgium