New York style Soft Truffles with Belgian Chocolate


It’s not a secret that chocolate and salt go well together.

I got inspired to this recipe, when my foodie brother-and sister-in-law, took me to Momofuku and the Milk Bar in New York.
David Chang owns both Milk bar and Momofuku, the latter a Michelin star awarded Korean fusion restaurant.
The Milk bar is tiny, but a very interesting place. They sell all kind of chocolate truffles, but the ones that had a WOW effect on me, were the chocolate truffles with pretzel crust.

I created a home version of this sophisticated treat: a marriage between the pretzel street food tradition in New York and the high quality chocolate tradition in Belgium.

A special thank you goes to my lovely friend, Nmita, for letting me use her Versace Collection plates, featured on the photo.


For +/- 50 truffles

What do you need?

• 500 gram dark chocolate (take Belgian or Swiss quality and special for melting, up to 50% cacao)
• 500 ml double cream
• pretzels (+/-250 gram)


Make these truffles the evening before, so they can stiffen up overnight.

It’s important, you read this recipe first and set yourself up before you start, for a stress free and successful experience.

Make the ganache:

Chop the chocolate roughly.

Melt the chocolate in a double boiler.

Careful! Make sure the bowl you place on top of the pot with water is big, so that condensation from the boiling water won’t fall back into the chocolate. That would harden the melting chocolate completely, which is an absolute no-no. I usually place some crunched up aluminum foil between bowl and pot, so the steam can escape comfortably.
Stir regularly with a silicone spatula. Don’t use wood as it can affect the taste.

On a low heat, bring the cream to a simmer and take away from the heat immediately to make sure the cream doesn’t shift.
Pour the cream into a big bowl. Add the melted chocolate, 2 tablespoons at the time.
With a whisk, blend well, until it looks homogenous.

Line a tray with baking paper.
Pour the chocolate ganache in the tray, making sure it’s at least 1 ½ cms thick.
Let it cool on room temperature for 1 hour.
Cover and place in the fridge overnight.

Before the next step. Place the ganache in the freezer for up to one hour. It will be easier to cut.

Prepare the pretzel crunch:

Crush the pretzels finely in a food processor. You can also use a mortar.

Spread the pretzel crumbs out over a big flat plate.

Finish the truffles:

Take the ganache out of the freezer.
Make a slice of 1 ½ cm wide, with a chefs’ knife.
Roll through the crumbs. Make sure the slice of ganache is totally covered.
With the same knife, cut off bits of 1-2 cm from the long ganache slice.
Dip both ends of each truffle into the pretzel crunch.
Repeat with the rest of the ganache.

By now all the truffles should be covered with pretzel crumbs on all the sides.

Serve immediately.

You can keep the rest in the fridge, covered with aluminum foil for up to 3 days. (if they are not eaten first!)


© Magali Schockaert and, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and with appropriate and specific direction to the original content.

Categories: Recipes, SweetsTags: , , , , , , , , , , , , , , , ,


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