The perfect bite of luscious chocolate that will melt in your mouth Belgian Chocolate Truffles!
Ingredients
- 170mL Pure cream
- 125g Butter
- 500g good quality chocolate
- 2 egg yolks
- 1/4 cup Cocoa
Step 1
Combine cream and butter in 3.5L Brazier.
Step 2
Cook over medium heat until just boiling. Remove from heat.
Step 3
Add chocolate and stir until melted.
Step 4
Pour the mixture into a Large Silicone Bowl and beat with an electric beater for 5 minutes.
Step 5
Add egg yolks and continue to beat until cool (8-10 minutes). Refrigerate overnight in an airtight container.
Step 6
Take a small amount of chocolate mixture and roll it into 3cm balls.
Step 7
Roll the balls in the sifted cocoa and package them for gifts or serve at your next dinner party.
Chef’s Tips
The chocolate mixture will be kept for up to 3 weeks in the refrigerator. Try chocolate balls dipped in melted white chocolate. To set, place a Baking Sheet on the Cookie Tray.
Belgian Chocolate Truffles
Ingredients
- 170mL pure cream
- 125g butter
- 500g good quality chocolate
- 2 egg yolks
- 1/4 cup Cocoa
Instructions
- Combine cream and butter in 3.5L Brazier.
- Cook over medium heat until just boiling. Remove from heat.
- Add chocolate and stir until melted.
- Pour mixture into a Large Silicone Bowl and beat with electric beater for 5 minutes.
- Add egg yolks and continue to beat until cool (8-10 minutes). Refrigerate overnight in an airtight container.
- Take a small amount of chocolate mixture and roll into 3cm balls.
- Roll the balls in the sifted cocoa and package for gifts or serve at your next dinner party.
Notes
