More than a Trifling Experience of Belgian Chocolate Truffles

A chocolate truffle is a collection of chocolate sweets. This mouth watering confection us usually made with a round ganache of chocolate core covered with a powdered cocoa or chocolate. It is actually named after the truffle fungus because of their physical similarities.

A ganache is a French term which refers to the concoction of heavy cream and chocolate. It is usually produced from cream of heavy consistency which is boiled and then dispensing it on top of chopped up chocolate. This concoction is mixed until it finally is perfectly smooth. The ratio and proportion of the ganache will vary depending on the kind of chocolate the chocolatier wants. For truffles, the usual ratio is two parts of chocolates is to one part of cream.

There are basically four kinds of chocolate truffles that have been circulating the chocolate world. These three are the Swiss truffle, European truffle, American Truffle, and the Belgian truffle.

To produce the Swiss truffle you need to combine chocolate and a boiling concoction of butter and dairy cream. This mixture is then poured into casts for setting. Then cocoa powder is sprinkled unto the chocolate casts. Swiss truffles have a short shelf-life so they must be eaten up within days of production.


Shaped like half an egg the American truffles are covered with chocolate. The truffle is a combination of milk or dark chocolates with coconut oil that is hardened with butterfat. Canadians have their own version that includes the extra ingredients of peanut butter and graham crumbs.

To create the European truffle you need to start with a base made from powdered cocoa, powdered milk, and fats as well as syrup which have an oil-in-water essence.

Finally, the Belgian truffle is a produced from Belgian chocolate and ganache. The ganache may be mixed with certain liquors and essences. Mixtures of truffles are formed into long strands or balls, covered with powdered cocoa, dipped with icing. The Belgian chocolate truffles, compared to its Swiss counterpart, are richer in chocolate and are less sweet. It is considered as the best type of chocolate truffle in the world of chocolates.

Belgian truffles are very easy to make, even for the beginning chocolatier. Just assemble the following ingredients: cooking chocolate, sifted instant coffee, egg yolk, sifted sugar icing, and unsalted butter.

Start making the truffles by breaking down the chocolate into small pieces and then melt them in a pot. You should use a pot that is heated by a bigger pot filled with boiling water. This method is called the au-bain-Marie method. Next you add in the butter and mix it until it melts. Then you do away with the chocolate and butter combination pot and then mix in the egg yolk, icing sugar, coffee and then let this mixture chill down. You will need to check the mixture from time to time to ensure that it does not become hard.

After the chocolate cools a bit and seems a little solid, scoop a teaspoonful and shape it into balls. You can use your hands to roll it so that it gets a rounded effect.

You can apply the covering, by combining the powdered cocoa and the sugar icing in a mixing bowl. Then just sprinkle it onto the balls of chocolate.

Truffles have a short shelf life so be sure to store them in the fridge.

You now can either make your own truffle or travel to Belgium to buy them. Be sure to enjoy some of the wonderful truffles as you travel.