Chocolate Truffles

Chocolate Truffles (Dried Eggs)

View liquid egg formulation

Yield: 24 pieces

Chocolate Truffles

Ingredients Percent (%) Grams Volume
Egg yolk, dried 6.31 31.58 1/2 cup
Water 7.72 38.60 1.5 fl. oz.
Chocolate morsels, semi-sweet 56.14 280.70 1 2/3 cups
Butter, unsalted 14.04 70.18 5 tbsp.
Sugar, powdered 9.36 46.78 1/2 cup
Almond extract, brandy or rum 1.17 5.85 1 1/2 tsp.
Vanilla extract 0.58 2.92 3/4 tsp.
Cocoa powder 4.68 23.39 1/4 cup
Total 100.00 500.00

 Method of Production:

  1. In a medium bowl, whisk the egg yolks and water together; set aside.
  2. In a steam-jacketed kettle or double-boiler, melt the chocolate and butter.  
  3. Stir in the powdered sugar.
  4. Slowly add the egg yolks, ¼ at a time.
  5. Cook and stir to 150° F; Remove from heat.
  6. Stir in the extracts.
  7. Cover and refrigerate until firm.
  8. Use a #70 scoop or a scant 1 tablespoon to portion. Shape into round balls then roll in cocoa powder.
  9. Store covered and refrigerated until ready to serve.

 Variation: Omit cocoa; roll balls in finely chopped nuts, crushed toffee bars, candy pieces, sweetened coconut flakes or dip in melted chocolate coating.

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