Belgian Style Chocolate Truffles

Name: Belgian Style Chocolate Truffles
Total time: 80 min
Yield: 23 servings
Cuisine: Europe and North America
Ingredients: Unsalted butter softened at room temperature 5 g; fresh cream of 35% fat or higher 30 g; unsweetened dark chocolate chips 150 g; kOBE Monk Fruit Blend 88 g made up of 50 g for the centers and 38 g for the shell; vanilla extract 5 ml or rum 10 to 15 ml; unsweetened dark chocolate chips for the outer shell 113 g; pure cocoa powder, dried shredded coconut and crushed nuts for rolling

Sweets and drinksCandyEurope and North AmericaAbout 30 minutes to make, 20 to 30 minutes chilling plus another 15 to 20 minutes to firm up

Belgian style chocolate truffles mean making a soft ganache center and then wrapping it in a chocolate shell. They work because the bite goes through a thin shell straight into a center that melts on the tongue. The hardest part is rolling, since the center softens fast in a warm palm.

Enough chilling time between the steps decides everything. Centers rolled before they are firm come out misshapen, and the shell will not coat them evenly either.

This batch weighs about 348g, at roughly 538 calories per 100g.

Nutrition (this recipe makes 23 servings)

537.6kcal

11.1gprotein

43.7gfat

1.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 23 servings. This batch rolls out 23 truffles. Keep them in a sealed box in the fridge and let them stand out a few minutes before eating.

Ingredients for the batch

Unsalted butter softened at room temperature 5 g
fresh cream of 35% fat or higher 30 g
unsweetened dark chocolate chips 150 g
kOBE Monk Fruit Blend 88 g made up of 50 g for the centers and 38 g for the shell
vanilla extract 5 ml or rum 10 to 15 ml
unsweetened dark chocolate chips for the outer shell 113 g
pure cocoa powder, dried shredded coconut and crushed nuts for rolling

Method

Melt 150g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, keeping the base of the bowl off the water, add 50g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, then lift it off to cool.
Put 5g of softened unsalted butter in another bowl and beat it from low speed up to high until light, airy and pale yellow.
Drop the speed, add 30g of fresh cream a little at a time, and stop as soon as it combines. Add the cooled chocolate and beat until even, then add 5ml of vanilla extract or 10 to 15ml of rum and beat again to combine.
Load the mixture into a piping bag, cut the tip to about 1 to 1.5cm, and pipe mounds about 1.5cm high onto a tray lined with baking paper. Dip a fingertip in cooking oil and press the peaks flat and round. Chill the tray for 20 to 30 minutes.
Take them out, roll them into balls, set them back on the tray and chill for another 15 to 20 minutes.
Make the shell: melt 113g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 38g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Dip each ball into the liquid chocolate and set it on a rack for the excess to run off. Wait about 20 minutes, then roll them through pure cocoa powder, dried shredded coconut or crushed nuts.

Tips

The base of the bowl must not touch the water during melting, or the chocolate splits.
The truffle centers have to be firm before rolling by hand, since anything softer gives misshapen balls.
Rubbing a little cooking oil into the palms before rolling keeps the centers from sticking to the hands.
Keep the tray in the fridge between rounds of dipping, because balls left out soften.
Roll in the coating while the shell is just setting, as rolling too early makes the powder clump into patches.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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