Artisanal Belgian Chocolate Truffles

by Eddy Van Damme on May 20, 2013

Belgian truffle recipe

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
  1. Mix butter until creamy, add invert sugar and cream more.
  2. 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.
  3. Let mixture set for approximately 30 minutes or until crystallization starts to take place.
  4. 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.
  5. Temper couverture chocolate as shown on this site and dip truffles, drop onto quality cocoa powder.
  6. Carefully roll the dipped truffles into cocoa powder ensuring not to stick the fork into the truffle itself.
  7. When firm shake off extra cocoa powder and place in a refrigerator. Serve at room temperature for full flavor experience.

Belgian truffles



18 comments on “Artisanal Belgian Chocolate Truffles

  1. Niah Clark on said:

    Can you put some nougatine inside with the filling?

  2. Herb Lewis on said:

    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

  3. Herb Lewis on said:

    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

  4. Herb Lewis on said:

    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

  5. Katerina Kyriazis on said:

    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.

  6. Raymond Estrada on said:

    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.

  7. Herb Lewis on said:

    The chocolate noble was okay really didn’t like the raspberry

  8. Herb Lewis on said:

    Cocoa Helene was a vey good topping

  9. Herb Lewis on said:

    Cocoa Helene was a vey good topping cocoa glee was a good topping

  10. Herb Lewis on said:

    The chocolate tart was easy to make and very good

  11. Herb Lewis on said:

    The creme puff was great

  12. April jones on said:

    chef I think using the amaretto liquor would make a good taste with the chocolate truffle because amaretto is a sweet liquor.

  13. Scot Snodgrass on said:

    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.

  14. Kristy Wiley on said:

    Hi chef I was not a big fan of the truffle becouse of the cocoa is there ant thing eals to roll it in

  15. Aybars on said:

    The first recipe we made in class. This has taught us good piping techniques. Thank you chef.

  16. Joy Arriola on said:

    Artisanal Belgian Chocolate Truffle are sweet and chew. If i make again i will use black raspberry liquor.

  17. FU-YING WU on said:

    “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.

  18. 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)?

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