Belgian Chocolate Truffle Recipe: The Original Decadent Desserts

What's in a name? That which we call a chocolate by any other name would taste as rich.

While I’m sure Romeo’s quote didn’t go exactly that way, it fits when you talk about chocolates. To most people, a chocolate is a chocolate, but that’s not necessarily true.

Some chocolates just shine more than others. A prime example of this is Belgian chocolates. Since time immemorial, Belgian chocolates have always been associated with top class, delectable chocolate. People willingly pay more for Belgian chocolates, but is it really worth the hype?

What sort of sorcery is behind Belgian chocolates that make it so good? And if you use Belgian chocolates on your truffle recipes, does it make your truffles out of this world

What’s The Deal With Belgian Chocolates?

So what makes Belgian chocolates special? Why are they considered to be on a higher level compared to other chocolates? The simplest answer is that Belgian chocolates are rich, not only in taste but in history and culture as well.

Contrary to popular belief, the chocolates aren’t grown in Belgium, but was first introduced to the country by their Spanish colonizers straight from Mesoamerica. Chocolates became a symbol of wealth in the 18th century, so if you could afford to purchase and eat chocolates, you were considered high-class. This bolstered the popularity of chocolates in Belgium. Aside from being tasty and delicious, being able to eat it means you’ve made it in the world.

By the 20th century, the country started importing cocoa in large amounts from its colonies, which increased the supply of chocolate in the country. Because of this, chocolates became more affordable, so even the working class could afford it. Around this time, popular chocolate delicacies like pralines, truffles, chocolate eggs and chocolate figurines were born.

So what makes Belgian chocolates different? It’s because the quality of Belgian chocolates is heavily regulated to uphold its quality. For one, for your chocolates to be called “Belgian” you need to refine, mix and conche it in Belgium. There are also strict policies as to the percentages of cocoa butter in their chocolate products. The law also frowns upon using substitutes and additives, and approves the of manual and traditional means of making chocolate. If you can’t follow these rules, you’re not allowed to call your chocolates “Belgian”.

Using Belgian Chocolates On Truffle Recipes

So, if you use a Belgian chocolate truffles recipe instead of a normal one, does that mean you’ll also end up with a chocolate truffle that’s superior to most? The answer is a simple yes. Proof of this is the 15 recipes we have listed below that’s a guaranteed hit with anybody who’s ever tasted Belgian chocolate truffles.

1. Decadent Chocolate Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of difficulty: 1

source: http://www.faithfullyglutenfree.com/2008/12/easy-decadent-truffles-did-i-mention-they-are-easy.html

Procedure:

1. In a large bowl, mash the cream cheese with a fork or spatula until smooth.

2. Slowly fold in the confectioners’ sugar until it is thoroughly combined with the cream cheese. Set aside.

3. Break off the chocolate bars into smaller squares. Heat the chocolate using a double boiler, stirring continuously until the chocolate is fully melted and glossy. Allow the chocolate to cool for around 5 minutes.

4. Fold the cream cheese-sugar mixture into the melted chocolate. Add the vanilla extract.

5. Mix all the ingredients using a spatula or handheld mixer until all the ingredients are thoroughly incorporated.

6. Place the truffles inside the refrigerator for 1-2 hours.

7. Use the same double boiler technique used earlier to melt the milk chocolate for coating. Melt the chocolate while stirring continuously until it is fully melted, smooth and glossy.

8. Take a baking tray and line it with wax or parchment paper. Set aside.

9. Remove the mixture from the fridge. Using a spoon or melon baller, scoop out spoonfuls of the mixture and shape into 1-inch balls. Place the balls on the prepared baking tray.

10. One by one, dip the balls into the melted chocolate with the help of a fork or toothpick. Make sure the truffles are covered evenly before placing the truffle back on the baking tray. Repeat this step for the other truffles.

11. If you want, you can use chopped almonds or candy sprinkles as toppings. Just sprinkle them on top of the truffles while the chocolate coating is still wet.

12. Allow the truffles to set at room temperature. Once the chocolate coating is firm enough to handle, transfer the truffles to another container.

13. Keep refrigerated until ready to serve.

This recipe yields 40 truffles.

2. Sinful Chocolate Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of difficulty: 1

source: https://thehungrybelgian.com/2013/08/07/706/

Procedure:

1. Chop the dark chocolate into smaller pieces and place in a large bowl. Set aside.

2. In a saucepan, cook the heavy cream over medium heat until the edges start to bubble. Remove from heat.

3. Add the butter into the saucepan. Mix until the butter melts fully.

4. Pour the cream mixture over the dark chocolate. Stir the mixture carefully until the chocolate has fully melted and has a smooth consistency.

5. Cover the mixture with a plastic wrap, making sure that the wrap touches the surface of the chocolate.

6. Place inside the refrigerator for 3-4 hours or until the mixture firms up.

7. Melt the 4 ounces of dark chocolate for melting using the double boiler method. Slowly heat the chocolate, stirring continuously, until it is fully melted and smooth.

8. Allow the melted chocolate to cool slightly for easier handling.

9. Take a baking tray and line it with parchment paper. Set aside.

10. Remove the ganache from the fridge. Using a spoon, scoop out small bits of ganache and shape into balls.

11. Using a toothpick, dip each ball into the melted chocolate, ensuring a thorough and even coverage. Allow the excess chocolate to drip back into the bowl before putting the chocolate truffle on the prepared baking tray.

12. Repeat the previous step until you’ve used up all the ganache.

13. Allow the chocolate coating to harden at room temperature before transferring the truffles to another container.

14. Keep the truffles refrigerated until ready to serve.

This recipe yields 30 truffles.

3. Black Forest Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://laurencariscooks.com/black-forest-style-chocolate-ganache-truffles/

Procedure:

1. Break off the 8 ounces of chocolate into smaller pieces and place in a heat-safe bowl. Set aside.

2. In a small saucepan, heat the heavy cream over low medium heat. Stir continuously until the heavy cream starts to bubble around the edges. Remove from heat and pour over the dark chocolate.

3. Whisk the mixture until the chocolate is fully melted and smooth.

4. Add the chopped cherries and Kirsch. Mix until all the ingredients are thoroughly incorporated.

5. Place the mixture inside the refrigerator for 2-3 hours, or until it is firm enough to shape. You may also refrigerate it overnight if you want to.

6. Remove the mixture from the refrigerator and set it on the counter to thaw out for 1-2 minutes. Take a baking tray and line it with wax or parchment paper.

7. Using a teaspoon, scoop out bits of the mixture at a time and shape into 1-inch balls. Place the balls on the prepared baking tray.

8. Place the tray inside the freezer for 15 minutes while you melt the chocolate for coating.

9. Chop the dark chocolate meant for coating and place in a heat-safe bowl. Pop the bowl inside the microwave in 30-second increments, stirring the chocolate after each increment. Repeat until the chocolate is fully melted and smooth.

10. Remove the baking tray from the fridge. Using a toothpick, dip the truffles one by one into the melted chocolate. Coat each truffle thoroughly, tapping the toothpick against the side of the bowl to remove the excess chocolate. Place the coated truffle back on the baking tray.

11. Repeat the process for the rest of the chocolate ganache balls.

12. Cover the toothpick hole with a small diced cherry as topping while the chocolate coating is still wet.

13. Allow the coating to set at room temperature before transferring the truffles to another container.

14. Keep refrigerated until ready to serve.

This recipe yields 22 truffles. If you want to serve it in true black forest style, you can add some whipped cream on top along with the cherry.

4. Chocolate Raspberry Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://cdn2.tikkido.com/sites/default/files/dark-chocolate-raspberry-truffles-printable.pdf

Procedure:

1. Finely chop the dark chocolate and butter into smaller, more manageable pieces. Place the two ingredients in a large bowl. Set aside.

2. In a saucepan, heat the heavy cream until it boils. Remove from heat and pour the cream over the butter and chocolate.

3. Whisk until both the chocolate and butter are fully melted and smooth.

4. Put the frozen dried raspberries in the grinder or blender and crush to tiny pieces. Set aside a teaspoon or two of crushed raspberries to be used later as dusting.

5. Add the crushed raspberries and sour cream to the mixture. Mix until all ingredients are thoroughly incorporated.

6. Cover the ganache with plastic wrap, with the plastic directly touching the surface of the ganache. Place the mixture inside the refrigerator for 3-4 hours or until it is firm enough to shape.

7. Start melting the 8 ounces of chocolate for coating. Finely chop the chocolates and place them in a heat-safe bowl. Pop inside the microwave in 30-second intervals, stirring the chocolate after each interval. Repeat until the chocolate is fully melted and glossy.

8. Take a baking tray and line it with wax or parchment paper. Set aside.

9. Remove the ganache from the refrigerator. Using a spoon, scoop out small bits of the mixture and shape into balls with your hands. Place the balls in the prepared baking tray.

10. One by one, dip the truffles in the melted chocolate with the help of a toothpick, coating them thoroughly.

11. Place the coated truffles back on the baking tray. Take the remaining crushed dried raspberries and sprinkle it on top of the truffles while the coating is still wet.

12. Allow the coating to set at room temperature before transferring the truffles to an airtight container.

13. Keep refrigerated until ready to serve. Serve at room temperature.

This recipe yields 30 truffles.

5. Caramel Sea Salt Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of difficulty: 1

source: http://www.williams-sonoma.com/recipe/caramel-sea-salt-truffles.html?cm_ven=Yummly&cm_cat=caramel-sea-salt-truffles&cm_pla=Default&cm_ite=Default

Procedure:

1. In a saucepan, combine the corn syrup, sugar, heavy cream and butter in medium-low heat. Cook until the sugar is thoroughly dissolved and the mixture starts to bubble. Lower heat so the sugar does not burn. Keep stirring the mixture to incorporate the ingredients well.

2. When the mixture starts to become extremely thick, remove from heat and place in a heat-safe bowl.

3. Allow the mixture to stand at room temperature for around 10 minutes before placing it inside the refrigerator for 1-2 hours or until the mixture is firm enough to shape.

4. Using a double boiler, melt the chocolate meant for coating. Stir continuously to encourage the chocolate to melt quickly. Once the chocolate is fully melted and smooth, set aside to cool slightly.

5. Take a baking tray and line it with wax or parchment paper. Set aside.

6. Remove the ganache from the refrigerator. Using a spoon, take spoonfuls of the mixture and shape into balls. Dip each ball in the melted chocolate, coating it thoroughly. You may use a toothpick to make it easier.

7. Place the coated truffles on the prepared baking tray. Sprinkle some sea salt on top.

9. Allow the truffles to set at room temperature. Once the truffle coating is firm enough to handle, you can transfer the truffles to another container.

10. Keep inside the refrigerator until ready to serve.

This recipe yields 50 truffles.

6. Chocolate Vanilla Cake Truffles

Prep Time: 20 minutes

Cooking Time: 10 minutes

Level of difficulty: 2

source: http://www.averiecooks.com/2011/04/no-bake-vanilla-cake-batter-chocolate-truffles.html

Procedure:

1. Using an electric mixer, combine the cake mix, condensed milk, vanilla extract and honey. Process until all the ingredients are thoroughly incorporated.

2. If the mixture is a bit too dry, add more condensed milk to even it out. You should end up with a firm, thick, yet creamy looking dough.

3. Place the mixture in the freezer for 15-30 minutes.

4. Take a baking tray and line it with wax or parchment paper. Set aside.

5. Remove the dough from the fridge. Using a spoon, scoop out bits of the mixture and shape into balls. Place the balls into the baking tray. Place the dough balls inside the freezer for another 15 minutes while you melt the chocolates.

6. Chop the milk chocolate bars and place in a heat-safe bowl. Pop in the microwave in 30-second intervals, stirring the chocolate after each interval. Repeat this process until the milk chocolate is thoroughly melted. Set aside to cool slightly.

7. Chop the white chocolate bars and place in another heat-safe bowl. Repeat the same melting process as the milk chocolate. Set aside.

8. Remove the dough balls from the refrigerator. Using a toothpick or a fork, dip the dough balls in the melted milk chocolate, coating them thoroughly. Place the coated truffles back on the baking tray.

9. Using a fork, take the white chocolate and drizzle it over the truffles, creating thin streaks on top.

10. Allow the chocolate coating to harden at room temperature before transferring it to another container.

11. Keep the truffles inside the refrigerator until ready to serve.

This recipe yields 25-28 truffles.

7. Cappuccino Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://writtenreality.com/cappuccino-truffles/

Procedure:

1. Chop the dark chocolates and place in a heat-safe bowl. Set aside.

2. In a saucepan, slowly bring the heavy cream to a simmer. Add the espresso. Stir until the espresso completely dissolves.

3. Remove saucepan from heat and pour the cream over the chopped dark chocolate. Whisk the mixture gently until the chocolate is fully melted.

4. Cover the mixture with plastic wrap and place inside the refrigerator for 2-3 hours, or until the mixture is firm enough to shape.

5. Take a baking tray and line with wax or parchment paper. Set aside.

6. Remove the mixture from the fridge. With a spoon, take spoonfuls of the mixture and shape into balls. Place the balls in the prepared baking tray. Refrigerate the balls for another 30 minutes.

7. Using a double boiler, start melting the white chocolate, stirring continuously until the chocolate is fully melted and smooth. Set aside.

8. Remove the coffee ganache balls from the fridge. One by one dip the truffles into the melted white chocolate. You can use a toothpick or fork for this. Once the truffles are coated thoroughly, tap the excess chocolate off and place it back on the baking tray.

9. Once you’re done coating all the truffles, take the chocolate sprinkles and drizzle them on top of the truffles.

10. Let the chocolate coating set at room temperature. Once the chocolate has hardened, you can transfer the truffles to another container for storage.

11. Keep inside the refrigerator until ready to serve.

This recipe yields 16-20 truffles.

8. Walnut Butterscotch Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://www.faithfullyglutenfree.com/2014/12/easy-salted-butterscotch-truffles.html

Procedure:

1. Place the butterscotch baking chips in a heat-safe bowl. Pop inside the microwave in 30-second increments, stirring after each interval. Repeat until the butterscotch is smooth and fully melted. Set aside to cool until warm.

2. Add the cream cheese, vanilla and sugar to the melted butterscotch. Mix until the ingredients are thoroughly incorporated.

3. Cover the mixture with a plastic wrap and place inside the refrigerator for 2-3 hours.

4. Take a baking tray and line it with wax or parchment paper. Set aside.

5. Once the butterscotch mixture is firm enough, remove from the refrigerator. With a spoon, take bits of the mixture and shape into small balls. Place the balls on the prepared baking tray and chill inside the freezer for 30 minutes.

6. Chop the baking milk chocolate and place in a heat-safe bowl. Pop the chocolate inside the microwave in 30-second increments, stirring after each interval until the chocolate is fully melted and smooth.

7. Take the baking tray out of the refrigerator. Using a toothpick or fork, dip each truffle into the melted chocolate, coating it thoroughly. Tap the excess chocolate off before placing the truffle back on the baking tray. Repeat for the rest of the truffles.

8. Sprinkle the chopped walnuts on top of the truffles as decoration. Let the truffles sit at room temperature for 15 to 30 minutes to allow the chocolate coating to set.

9. Transfer the truffles to another container and place inside the refrigerator until ready to serve.

This recipe yields 40-45 truffles.

9. Orange Creamsicle Truffles

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of difficulty: 1

source: http://www.tastesoflizzyt.com/orange-creamsicle-truffles/

Procedure:

1. Place all the vanilla wafers in a food processor and pulse until you get fine crumbs. If you don’t have a food processor, you can use a ziplock bag, crushing the wafers manually with a rolling pin or any heavy object.

2. In a large bowl, combine the wafer crumbs and cream cheese. Mix the ingredients together while slowly pouring the orange juice concentrate as you stir.

3. Gently fold in the powdered sugar, ½ cup at a time, stirring the mixture thoroughly after each addition. Once the ingredients are well combined, you should have a sticky, thick dough. Cover the mixture with plastic wrap and place it inside the refrigerator for 1-2 hours.

4. Chop the white chocolate and place it in a heat-safe bowl. Pop the bowl inside the microwave in 30-second increments, stirring well after each increment until the white chocolate is thoroughly melted.

5. Take a baking tray and line it with wax or parchment paper. Set aside.

6. Remove the mixture from the fridge. Using a spoon, take bits of the mixture and shape into balls. Dip the balls into the melted chocolate with the help of a fork or toothpick. Thoroughly coat each ball, tapping against the side of the bowl to remove excess chocolate before placing it back on the baking tray. Repeat this step until all has been shaped and coated.

7. If you have orange flavoured chocolate, you can melt it using the same microwave technique, and drizzling it on top of the truffles. If you don’t want to melt the chocolate, you can just sprinkle shaved chocolate instead.

8. Leave the truffles at room temperature until the coating sets. Transfer the truffles to an airtight container. Keep refrigerated until ready to serve.

This recipe yields 32 truffles.

10. Strawberry Creme Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://realfoodrealdeals.com/strawberry-creme-truffles/

Procedure:

1. Place the unsweetened shredded coconut in a blender and process for 15-20 minutes, or until you get a smooth, creamy texture.

2. Add the sliced strawberries and maple syrup. Process until it gets a bit hard to process it using a blender. When it becomes too thick to be processed in a blender, transfer the mixture to a bowl and continue mixing using a spatula until you get a thick and creamy mixture free of lumps.

3. Place the mixture inside the refrigerator for 1-2 hours.

4. Take a baking tray and line it with wax or parchment paper. Set aside.

5. Chop the baking dark chocolate and heat using a double boiler. Stir the chocolate continuously until it is fully melted and smooth.

6. Remove the mixture from the refrigerator. Using a spoon, take spoonfuls of the mixture and shape into 1-inch balls. With a toothpick or fork, dip each ball into the melted chocolate. Once thoroughly coated, tap the fork or toothpick against the side of the bowl to remove the excess chocolate before placing the truffle back on the baking tray.

7. Allow the chocolate coating to firm up at room temperature before you transfer the truffles to an airtight container.

8. Keep refrigerated until ready to serve.

This recipe yields 16-20 truffles.

11. Ebony Chocolate and Rum Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://www.theflavorbender.com/2014/12/intense-dark-chocolate-rum-balls-rum-truffles.html

Procedure:

1. Chop the 6 ounces dark chocolate and place in a heat-safe bowl together with butter and rum. Pop the bowl inside the microwave in 30-second bursts, stirring the chocolate after every turn until the chocolate is thoroughly melted and smooth. Allow the chocolate mixture to cool slightly.

2. Once the chocolate has cooled, add the graham crumbs, cocoa powder and coconut. Mix until all ingredients are thoroughly incorporated. You should end up with a thick and sticky dough.

3. Using a spoon, break off small bits of the mixture and shape into 1-inch balls. If the dough refuses to take shape, place the mixture inside the freezer for 15-30 minutes to harden it.

4. Take a baking tray and line it with wax paper. Place the shaped dough balls on the baking tray. Place the tray inside the refrigerator for 30 minutes to an hour while you prepare the melting chocolate.

5. Chop the 12 ounces dark chocolate and 4 ounces ebony chocolate and combine both on a double boiler. Slowly heat the chocolate, stirring continuously until the chocolate is smooth and fully melted.

6. Remove the baking tray from the refrigerator. Using a toothpick or fork, dip each truffle in the melted chocolate, coating it fully before placing it back on the baking tray. Do the same for the rest of the dough balls.

7. If there’s any leftover melted chocolate, you can drizzle it on top of the truffles, creating thin streaks. Grate the remaining ebony chocolate squares. Sprinkle the ebony chocolate shavings on top of the truffles as decoration.

8. Allow the chocolate coating to set at room temperature. Once the truffles are firm enough to handle, place them inside an airtight container.

9. Keep refrigerated until ready to serve.

This recipe yields 27 truffles. This recipe is not for the faint hearted. The deep chocolate flavor of the ebony chocolate is so intense, it’s bound to make you feel lightheaded, especially since it’s paired with rum. If the recipe lacks sweetness for your taste, you can always add powdered sugar.

12. Chocolate Hazelnut Truffles

Prep Time: 15 minutes

Cooking Time: 15 minutes

Level of difficulty: 2

source: http://www.myrecipes.com/recipe/hazelnut-truffles

Procedure:

1. In the oven, toast the hazelnuts in a baking tray at 375°F for 10 minutes. Transfer the toasted hazelnuts to a kitchen towel to cool for around 5 minutes. Once cooled, remove the skins and chop finely. Set aside around ¼ cup of hazelnuts aside for decoration later.

2. Chop finely the 8 ounces of milk chocolate and place in a heat-safe bowl. Set aside.

3. Heat the heavy cream in a small saucepan until it simmers. Remove from heat and pour cream over the chopped milk chocolate. Whisk until the chocolate is melted and smooth.

4. Add the chocolate hazelnut spread, salt and chopped nuts. Mix until the ingredients are thoroughly incorporated.

5. Place the mixture inside the refrigerator for 1-2 hours to firm it up.

6. Take a baking tray and line with parchment or wax paper. Set aside.

7. Remove the mixture from the fridge. Scoop out spoonfuls of the mixture and shape into 1-inch balls by rolling them between your palms. Place them on the baking tray. Once you’ve shaped all the mixture into balls, place the baking tray inside the freezer for 15-30 minutes.

8. Chop the dark chocolate for melting and place in a heat-safe bowl. Pop inside the microwave in 30-second intervals, stirring the chocolate after each interval. Repeat until the chocolate is fully melted and smooth.

9. Remove the baking tray from the refrigerator. Using a toothpick or fork, dip the balls into the melted chocolate, coating them thoroughly. Place the coated truffles back on the baking tray.

10. Once all truffles are coated, take the remaining finely chopped hazelnuts and sprinkle it on top of the truffles.

11. Allow the chocolate coating to set at room temperature. Once the coating has hardened, transfer the truffles to another container.

12. Keep refrigerated until ready to serve.

This recipe yields 24 truffles.

13. Chocolate Speculoos Truffles

Prep Time: 20 minutes

Cooking Time: 10 minutes

Level of difficulty: 1

source: http://www.savorysimple.net/speculoos-truffles/?doing_wp_cron=1471966806.7854199409484863281250

Procedure:

1. Combine the white chocolate and heavy cream together on a double boiler. Heat the mixture, stirring continuously, until the chocolate has fully melted and is smooth.

2. Remove the bowl from the double boiler and add the crushed speculoos and butter. Mix until smooth and thoroughly incorporated.

3. Cover the mixture with a plastic wrap and place inside the refrigerator for at least 2 hours to firm up the mixture.

4. Take a baking tray and line it with wax or parchment paper. Set aside.

5. Remove the mixture from the refrigerator. Using a spoon, scoop out small bits of the mixture and shape into balls. Place the balls on the baking tray. Place the baking tray inside the freezer for another 15 minutes while you melt the chocolate coating.

6. Using a double boiler, heat the dark chocolate coating slowly, stirring continuously until the chocolate is melted and smooth.

7. Remove the baking tray from the fridge. One by one, dip the truffle into the melted chocolate with the help of a toothpick or fork. Coat the truffle thoroughly, tapping the edge of the bowl gently to shake off the excess chocolate. Place the coated truffle back on the baking tray.

8. Repeat this process for the rest of the truffles.

9. Place the baking tray inside the refrigerator to allow the chocolate coating to set.

10. To save space, transfer the truffles to another container once the chocolate coating is firm enough to handle properly.

11. Keep refrigerated until ready to serve.

This recipe yields 18-20 truffles.

14. Chocolate Champagne Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://artofdessert.blogspot.com/2008/12/celebrating-with-champagne-truffles.html

Procedure:

1. Chop the milk chocolate and place in a large bowl. Set aside.

2. In a saucepan, combine the butter, champagne, honey and liqueur over low heat until it simmers and the butter has fully melted. Remove from heat and pour the mixture over the chopped milk chocolate. Mix until smooth.

3. Cover the mixture with plastic wrap and chill inside the refrigerator for 30 to 60 minutes.

4. Take a baking tray and line it with parchment or wax paper. Set aside.

5. Once the mixture has set, remove it from the refrigerator. Use a spoon to scoop out bits of the mixture and shape into balls. Place the balls on the baking tray. Chill the truffle balls inside the freezer for another 15 minutes.

6. Chop the dark chocolate and place in a heat-safe bowl. Pop the bowl inside the microwave in 30-second increments, stirring well after each increment. Repeat this until the chocolate is fully melted and smooth.

7. Remove the balls from the freezer. Using a toothpick, dip each truffle in the melted chocolate, twirling the toothpick between your fingers to ensure that the truffle is thoroughly coated. Tap the excess chocolate off before placing the truffle back on the baking tray.

8. Do the same for the rest of the balls.

9. Let the truffles sit at room temperature, allowing the chocolate coating to set properly. Once the coating is firm, transfer the truffles to an airtight container.

10. Keep the truffles refrigerated. Serve chilled.

This recipe yields 60 truffles.

15. Chocolate Amaretto Almond Truffles

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of difficulty: 1

source: http://www.justapinch.com/recipes/dessert/dessert-candy/chocolate-amaretto-almond-truffles.html

Procedure:

1. Chop the milk chocolate and place in a heat-safe bowl. Set aside.

2. In a saucepan, combine the heavy cream, almond paste and Amaretto. Stir while cooking the mixture over low-medium heat, making sure to dissolve the almond paste well. Once the mixture is simmering, remove from heat.

3. Pour the hot whipping cream over the milk chocolate. Let the mixture stand for 2-3 minutes. Start whisking the mixture, slowly at first, until the chocolate is fully melted and smooth.

4. Cover the mixture with plastic wrap, with the plastic wrap touching the surface of the mixture. Refrigerate for around 2-3 hours or until the mixture is firm enough to shape.

5. Remove the mixture from the fridge. Using a spoon, scoop out 1-2 teaspoons of the mixture and shape into balls.

6. You can roll the balls in the remaining chopped almonds. Place the finished truffles in an airtight container and store inside the refrigerator until ready to serve.

This recipe yields 24-30 truffles.

Tips and Tricks

So what’s so different about working with Belgian chocolate compared to regular commercial-grade chocolate? A lot, it turns out. If you want to upgrade your truffle-making skills and use Belgian chocolate in your recipes, here are some things you need to keep in mind.

Conclusion

As you know, Belgian chocolate truffles available in the market cost an arm and a leg. Now, you don’t need to salivate while browsing through online stores selling Belgian chocolate truffles. With the recipes we’ve shared, you can now make some at the comforts of your own home.

Make these for your friends and family and impress them with your top-tier truffle making skills. Or you can just make them for yourself, no shame in that for sure. Pamper yourself with a taste of pure chocolate heaven with Belgian chocolate truffles, and since you took the effort to make them yourself, you deserve the luxury of having a steady supply of them on hand.