Chambord Truffle
Indulge in the luxurious richness of Chambord Truffles, where velvety dark chocolate meets the fruity sweetness of Chambord liqueur for a decadent treat that’s perfect for any occasion. These handmade truffles are crafted with premium 70% cocoa dark chocolate, silky heavy cream, and a touch of unsalted butter, creating a lusciously smooth ganache center. Infused with the elegant raspberry and blackcurrant notes of Chambord, each truffle is rolled in unsweetened cocoa powder for a touch of bittersweet balance. For an eye-catching garnish and extra burst of flavor, crushed freeze-dried raspberries can be added, making them as beautiful as they are delicious. With just 20 minutes of prep time and a simple chilling process, these truffles are easy to make yet irresistibly indulgent—a gourmet gift or indulgence to elevate any dessert spread.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 120 milliliters Heavy cream
- 20 grams Unsalted butter
- 2 tablespoons Chambord liqueur
- 50 grams Cocoa powder (unsweetened)
- 15 grams Optional: freeze-dried raspberries (crushed, for garnish)
Instructions
1. Finely chop the dark chocolate and place it in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir gently until the chocolate is completely melted and smooth.
4. Add the unsalted butter and stir until fully incorporated.
5. Stir in the Chambord liqueur until the mixture is smooth and glossy.
6. Cover the bowl with plastic wrap and refrigerate the mixture for 2-3 hours, or until firm enough to scoop.
7. Line a baking sheet with parchment paper. Use a small cookie scoop or teaspoon to portion out the chilled chocolate mixture, rolling each portion into a ball with your hands. Place the truffles on the prepared baking sheet.
8. Roll each truffle in the cocoa powder to coat evenly. For an optional finishing touch, sprinkle or roll the truffles in crushed freeze-dried raspberries for added flavor and color.
9. Store the truffles in an airtight container in the refrigerator for up to 1 week. Remove them from the fridge about 10 minutes before serving to allow them to soften slightly.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 70.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
