Belgium Chocolate and Fresh Cream Truffles
Created by French-Tart on September 15, 2011
- Servings: 36
- Prep Time: 30m
- Cook Time: 5m
- Recipe #169
Ingredients
- 150 millilitres (5 fluid ounces) fresh double cream
- 350 grams (12 ounces) 70% cocoa solids Belgium chocolate, broked into small pieces
- 30 millilitres (2 tablespoons) liqueur, such as brandy, rum or Baileys
- 25 grams (1 ounce) unsalted butter
- Cocoa powder, for dusting
- Crystallised flowers and chopped nuts for finishing
How to Make
-
Step 1: Heat cream in a small pan until boiling, remove from heat and add chocolate pieces, stirring until melted.
-
Step 2: Stir in liqueur and butter, and mix until butter has melted. Pour into a bowl and place in the freezer for about half and hour or until the mixture is firm enough to hold its shape. Using a melon ball scoop or a teaspoon, scoop out rounds and gently roll the truffles in cocoa powder.
-
Step 3: Place in small paper cases and decorate with nuts or crystallised flowers of you wish. Store in the fridge for up to 5 days.
Nutritional Facts
- Serving Size: 1 (194.5 g)
- Calories 322.9
- Total Fat - 21.1 g
- Saturated Fat - 7.9 g
- Cholesterol - 684.4 mg
- Sodium - 262.7 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 0.7 g
- Sugars - 5.5 g
- Protein - 23.5 g
- Calcium - 108.3 mg
- Iron - 4 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg