Little Belgian Truffles

Posted October 29, 2015 by Alison's Wonderland Recipes in Agatha Christie (Oct. 2015) / 5 Comments


Our official Agatha Christie dessert was a Miss Marple recipe, so it’s only fair that our bonus recipe should be a Hercule Poirot dish, right? Poirot is famous for his love of rich chocolate, and his native land of Belgium offers some temptingly easy truffle recipes. The recipe I use here is adapted from one I found on Zestuous. I love the different texture elements provided by the cocoa powder and creamy chocolate
. Plus, this is probably the easiest candy recipe I’ve ever made! 🙂

P.S. We’re taking a vote to see which detective is better, Poirot or Marple. Vote here!

 

Little Belgian Truffles

“Firstly, I am not a ‘bloody little Frog!’ I am a bloody little Belgian!”
— The Mystery of the Spanish Chest

 

 

INGREDIENTS:

  • 4 oz 70%-85% chocolate (The 85% chocolate will give you VERY intense truffles with a bit of bitterness. You can mix 2 tsp sugar in with the 85% after melting if you want the full intensity without the bitterness.)
  • 1/4 cup heavy cream
  • 1 tbsp vanilla
  • 1/4 cup cocoa powder

Makes approximately 15 truffles

 

INSTRUCTIONS:

        1. Bring a small pot of water to a boil. While you wait, heat your cream to a simmer in small, heavy saucepan on medium heat (remove it from heat when finished).
        2. When the water boils, turn off the heat and add your chocolate to a bowl just large enough to sit on top of the pan. Pour your cream into the bowl with the chocolate. Allow it to sit for 3-5 minutes (the residual heat from the cream will gently melt the chocolate, and the heat from the water below will keep them both warm).
        3. Remove the bowl from the top of the pan and stir until smooth. Stir in your vanilla.
        4. Place plastic wrap loosely over the top. Freeze for 30 minutes and move to the fridge to chill for 15-20 or until firm.
        5. Pour your cocoa powder into a small bowl and remove your chocolate mix from the fridge. Scoop about 1 tsp of chocolate mix out of the bowl with a spoon and gently shape it into a ball. If the chocolate is too crumbly and won’t shape, let it sit for 5 minutes to soften a bit.
        6. After shaping each ball, roll it lightly in cocoa powder. When all your truffles are finished, you can transfer them to an airtight container (if you need to layer them, place a piece of parchment paper between each layer). Store in the fridge for up to 1 week.
        7. Serve to your favorite little Belgian as a reward for solving a difficult case! 🙂

 

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