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German Pastry Chef, home

Chocolates and Pralines

Butter Truffles

by Lisa

Trained pastry chef

Round white chocolate butter truffles brushed with gold

5.0 (1)out of 5, 1 rating

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Prep
1 hr
Bake
8 hr
Total
9 hr
Makes
55 pieces

Welcome to day 3 of chocolate week! Today I'm sharing a classic, simple truffle without alcohol: butter pralines, also known as butter truffles.

Like my last few chocolate week recipes, this one needs just a handful of ingredients and makes a whole lot of truffles. If you want an even stronger butter flavor, you can add a drop of butter vanilla flavoring!

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For this recipe I use chocolate truffle shells. I like to stock up on them and use them all year round. They're also super practical, because the chocolate is wafer-thin and doesn't compete with the flavor of the filling. What I love most about the shells, though, is that one recipe gives you so many truffles, and they make a lovely gift. Great, right?

Ingredients

Makes 55 pieces

Filling

  • 5 ¼ oz150 gcouverture chocolatemilk chocolate. Couverture is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 2 ½ oz70 gcouverture chocolatedark chocolate
  • 1 tspglucose syrupA clear, thick syrup that keeps sugar from crystallizing. In the US use light corn syrup; in the UK, liquid glucose.
  • ½ cup plus 2 tbsp150 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 3 ½ tbsp50 gunsalted buttervery soft and pliable. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK use unsalted butter.

You'll also need

  • 55chocolate truffle shellswhite. Ready-made hollow chocolate spheres that are filled with ganache and closed to make truffles. In the US and the UK, chocolate truffle shells are sold online.
  • 14 oz400 gcouverture chocolatewhite

Method

Ganache

  1. Finely chop both kinds of couverture chocolate, add the glucose syrup and pour the boiling hot cream over it. Let it stand for about 3 minutes, then stir thoroughly and let it cool.

  2. Once the ganache has cooled to room temperature, add the butter. Mix everything together, transfer it to a piping bag and pipe it into the truffle shells.

  3. Note: Fill the truffle shells right to the brim (!) and be sure to leave them on the counter overnight.

Finishing

  1. Temper the white couverture chocolate, transfer it to a piping bag and pipe lids onto the truffle shells. Let the lids set, then pop the truffles out of the blister tray.

  2. To coat the truffles, put a little couverture chocolate in the palms of your hands, roll a few truffles in it, then set them on parchment paper with some space between them and let them set.

  3. Once all the truffles have set, roll them in your palms with chocolate a second time.

  4. Dissolve a little gold food coloring in alcohol and brush or dab the mixture onto each truffle with a brush or a sponge.