Belgian Chocolate Butter Truffle
Summer Sales are on in Belgium. Although my male characteristics prevail when it comes to shopping, I was in dire need for some authentic Belgian chocolate.
In Antwerp excellent chocolate can mean only one thing: go to Burie and spend some (more than -...) hard earned euros on the divine goodies.
Truffles were my choice of delicacy this time.
Chocolate truffles are named after the expensive mushroom truffle delicacy: dark in color, rough around the edges, but ooooooooh so succulent.
A chocolate truffle is a "bonbon" made from chocolate in 'ganache'. Ganache is a chocolate mixed with cream and often butter as well. It is used to make chocolate truffles, as filling for chocolate cakes and other chocolate pastry. Chocolate truffles can be brought to taste with the addition of liquor or essences.
Chocolate truffles are usually cylinder shaped and coated with cocoa powder. The high quality truffles (like the ones from Burie and as shown in the pictures) are coated in a thin layer of dark chocolate first.
Belgian Chocolate Truffles
- 1 fl. oz. cream
- 1 tbsp vanilla extract
- 400 gr dark chocolate (>70% cocoa)
- 3 ounces creamed butter
- 1/2 lb. (best quality) cocoa powder
- 1 tbsp. cognac
Bring the cream to a boil and add the vanilla.
Remove the saucepan from the heat, at 10 ounces of the chocolate to melt. Stir continuously and allow to cool.
Using a spatula, carefully mix in the creamed butter, the cocoa and the brandy. Allow to rest in a cool place for at least 12 hours.
Fill a coffee spoon with the ganache and roll into a cylinder/Ball with your hands. Allow to cool in the refrigerator for another 3 hours.
Melt the remaining chocolate in a saucepan with a small amount of milk. Be careful not to burn the chocolate!
Cover a plate with 1/2 inch of cocoa powder.
Using a spoon lower the ganache balls into the chocolate (make it a quick dip!); shake off the excess chocolate and roll in the cocoa.
Allow to rest for another hour in the refrigerator.
Terrific as a gift; even better when enjoying a quiet afternoon treating yourself to a Lait Russe and a handful of truffles!