Truffles can be made either by using heavy cream, chocolate and a sweetener or are made with butter, chocolate and a sweetener. Both can be delicious and have their own distinct characteristic. If you desire to make truffles with well pronounced flavor (from liquor, extracts, tea, coffee etc) then butter based truffles may be a good choice. The creamed butter mixture, which is consequently light and airy makes it possible for flavors to really shine through, which can be a challenge when using bitter chocolate.
These truffles are flavored with homemade coffee extract and sprinkled with nougatine.
Artisanal Belgian Truffles | Coffee Nougatine
Yield: 60 truffles
| 8. 5 oz | Unsalted butter, best quality | 250 g | |
| 3 oz | Invert sugar | 90 g | |
| 10 oz | Dark Chocolate couverture (54%) | 300 g | |
| 7 oz | Milk chocolate (38% cocoa) | 210 g | |
| 1.5 oz | Coffee extract | 45 g | |
| 1 oz | Coffee liquor or dark Rum | 30 ml | |
| 1 lb 8 oz | Dark Couverture (54%-64%) | 750 | |
- Mix butter until creamy, add invert sugar and cream more.
- Melt first listed dark and milk chocolate to 95°F (34°C) and at this temperature to creamed butter. Mix well and add coffee extract and liquor and mix until combined.
- Let mixture set for approximately 30 minutes or until crystallization starts to take place.
- Pipe into even mounds. Sprinkle with very thin rolled pieces of nougatine. Do not place the truffles in a refrigerator. Let set in a cool area until fully crystallized, about 2 hours.
- Temper couverture chocolate as shown on this site and dip truffles, drop onto quality cocoa powder.
- Carefully roll the dipped truffles into cocoa powder ensuring not to stick the fork into the truffle itself.
- When firm shake off extra cocoa powder and place in a refrigerator. Serve at room temperature for full flavor experience.
Can you put some nougatine inside with the filling?
Didn’t really think i would grow to like passion fruit desserts are even desserts with mango but I have acquire the taste for them. And I also like to create them will get better with more practice. Thanks
The dulce de leche was delightful enjoyed it very much. The shortbread was even a better tasting cookie I am making the shortbread recipe on Friday
I am wondering if I can use creeps recipe to wrap some pull pork with a sweet barbecue glaze. I like the flavor of the crepe. Hoping in can work with my pork
Oh my goodness these are so delicious and have an amazingly smooth texture. When we made these week one in Chocolates class, I devoured all of the chocolates I took home by myself.
How is it going chef? I alright and I just took a day off in the summer. I am taking 4 classes this fall semester of 2013 for my culinary arts certificate. I only have 3 classes left. I will talk to you later since you are busy. Later.
The chocolate noble was okay really didn’t like the raspberry
Cocoa Helene was a vey good topping
Cocoa Helene was a vey good topping cocoa glee was a good topping
The chocolate tart was easy to make and very good
The creme puff was great
chef I think using the amaretto liquor would make a good taste with the chocolate truffle because amaretto is a sweet liquor.
These were the first thing we made, definitely did not turn out looking like yours but they were really good, although I think the pure cocoa powder we rolled them in may have been a little overpowering.
Hi chef I was not a big fan of the truffle becouse of the cocoa is there ant thing eals to roll it in
The first recipe we made in class. This has taught us good piping techniques. Thank you chef.
Artisanal Belgian Chocolate Truffle are sweet and chew. If i make again i will use black raspberry liquor.
“If you desire to make truffles with well pronounced flavor (from liquor, extracts, tea, coffee etc) then butter based truffles may be a good choice” is such a great tip, because I would not have known which was better otherwise. As much as I love dark chocolates, I do also like my fair share of liquor filling in chocolates; it would be fun to make it with interesting fillings like sake, or a sure hit filling like irish cream liquor.
Hi Chefeddy
I thought that cream based ganaches need a certain percentage of invert sugar (or glucose syrup) to control available water and sugar crystalization. I was wondering why do you use relatively large amount of invert sugar in a butter ganache (without extracts it would be extremely low water content)?