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Truffles with ganache from Cointreau

Glossy Temptation – Fondant chocolate truffles with Cointreau and an elegant bronze finish
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian
Keyword: Belgian chocolate, Belgian desserts, chocolate, Poire Williams, Truffles
Servings: 60
Calories: 80kcal







  • Melt the milk chocolate
  • Bring the cream and milk to a boil.
  • Pour this mixture over the melted milk chocolate and mix until smooth.
  • Let the mixture cool and then add the Cointreau.
  • Put the ganache in a piping bag. Make sure the ganache has a temperature lower than 30°C or the bullet truffles will melt.
  • Remove the top lid from the bullet truffles and save it for later. Leave the bullet truffles in the plastic. Fill the truffle molds with the ganache.
  • Let cool in the fridge for 10-15 minutes until the ganache has set

Shut down

  • Put some tempered milk chocolate in the other half of the plastic casing and place it on top of the other half. Press gently until everything closes tightly.
  • Place in the fridge for about 10 minutes


  • Unmold the truffles
  • Dip the truffles in tempered milk chocolate and carefully place them on sheet paper
  • Unroll the excess chocolate onto a wire rack.
  • Put on paper towels. Allow the truffles to cool and harden.


  • Brush the truffles with the bronze powder


Serving: 1st | Calories: 80kcal
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