Chocolate Truffles

Chocolate Truffles (liquid eggs)

View dried egg formulation

Yield: 24 pieces



Chocolate Truffles

Ingredients Percent (%) Grams Volume
Chocolate morsels, semi-sweet 56.13 280.70 1 2/3 cups
Butter, unsalted 14.04 70.18 5 tbsp.
Sugar, powdered 9.36 46.78 1/2 cup
Egg yolk, liquid 14.04 70.18 2.5 fl. oz.
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 steam-jacketed kettle or double-boiler, melt the chocolate and butter.
  2. Stir in the powdered sugar. 
  3. Slowly add the egg yolks, ¼ at a time.
  4. Cook and stir to 150° F; Remove from heat.
  5. Stir in the extracts.
  6. Cover and refrigerate until firm.
  7. Use a #70 scoop or a scant 1 tablespoon to portion. Shape into round balls then roll in cocoa powder.
  8. 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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