These exquisite truffles are so light and airy, we bet you can't at just one!
Belgian chocolate fillings are based on butter instead of heavy cream. Butter has an advantage over heavy cream since it contains much less water and therefore will stay longer fresh. Fillings made with butter tend to be velvety and have a superb melt in the mouth quality, exactly what I adore. Oftentimes these types of filling can be whipped to a light consistency yet retaining all flavor aspects.
t goes without saying that only excellent quality chocolate can be used for making chocolates, poor quality is just that and will not give you the results you are after. The truffles are rolled in cocoa powder mixed with powdered sugar. An excellent ratio is 70% cocoa and 30% powdered sugar. The truffles will easily last 3 weeks in a well sealed container in the refrigerator but should be served at room temperature for the best flavor experience.
SEE FULL RECIPE AND AMAZING STEP-BY-STEP PHOTOS HERE: http://www.chefeddy.com/2009/11/belgian-chocolate-truffles/