Chocolate truffles with Calvados
Cuisine: Belgian
Author: Roza
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache centre coated in chocolate, icing sugar, cocoa powder or chopped toasted nuts (typically hazelnuts, almonds or coconut), usually in a spherical, conical, or curved shape.The chocolate truffle is thought to have been first created by N.Petruccelli in Chambéry, France in December 1895.They reached a wider public with the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells "Napoleon III" truffles to the original recipe. There are now three main types of chocolate truffles: American, European, and Swiss These are my version and I believe that is closer to belgian truffles. Enjoy!
  • For the ganache:
  • 200gr dark chocolate
  • 20gr unsalted butter
  • 100ml double cream
  • 4 tsp glucose syrup
  • 3 tsp Calvados
  • For dusting:
  • cocoa powder sugarless
  1. Ganache filling preparation:
  2. Chop up the chocolate and place it with the butter in a heatproof bowl.
  3. Put the cream and glucose into a small saucepan and bring to the boil.
  4. Pour the hot cream over the chocolate and butter.
  5. Stir with a ruber spatula until you get a smooth, shiny mix
  6. Stir in the Canvados until well blended.
  7. Place a sheet of cling film oer the surface of the ganache and leave to set overnight in the fridge.
  8. place the cocoa powder in a bowl and make smal balls with the ganache using your palms.
  9. dust well with cocoa powder
  10. Done!
Recipe by Kitchen Secret: Tools, Ingredients, Recipes, Books at