Chocolate Liqueur Truffles
Indulge in the decadence of homemade Chocolate Liqueur Truffles, a luxurious treat that combines rich dark chocolate, velvety heavy cream, and a splash of your favorite liqueur for a sophisticated flavor profile. These truffles are irresistibly smooth and incredibly simple to make, with just 20 minutes of prep time. Rolled in cocoa powder, finely chopped nuts, or chocolate sprinkles, they offer a customizable finishing touch that caters to any palate. Perfect for gifting, entertaining, or a special dessert, this no-bake recipe ensures your truffles are as elegant as they are delicious. Whether you're using Bailey’s, Grand Marnier, or Kahlúa, these creamy, rich chocolate confections are the ultimate crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 120 milliliters Heavy cream
- 30 grams Unsalted butter
- 2 tablespoons Chocolate liqueur (or liqueur of choice, e.g. Bailey's, Grand Marnier, or Kahlúa)
- 4 tablespoons Cocoa powder (for coating)
- 50 grams Finely chopped nuts (optional, for coating)
- 50 grams Chocolate sprinkles (optional, for coating)
Instructions
Chop the dark chocolate into small, even pieces and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to boil it.
Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2-3 minutes. This allows the chocolate to begin melting.
Using a spatula or whisk, gently stir the mixture in circular motions until the chocolate is completely melted and smooth.
Cut the unsalted butter into small pieces and add it to the warm chocolate mixture. Stir until the butter is fully incorporated and the mixture is glossy.
Stir in the chocolate liqueur (or your chosen liqueur), mixing until evenly combined. Taste and adjust the amount of liqueur if desired.
Cover the bowl with plastic wrap and refrigerate the mixture for 2-3 hours, or until it is firm enough to shape.
Using a melon baller or teaspoon, scoop small portions of the chilled mixture and roll them into balls between the palms of your hands. Work quickly to prevent the chocolate from melting.
Roll each truffle in your choice of coating: cocoa powder, finely chopped nuts, or chocolate sprinkles. Place the coated truffles on a parchment-lined baking sheet.
Refrigerate the truffles for 30 minutes to set the coating.
Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Allow them to come to room temperature before serving for the best texture and flavor.
Nutrition Facts
Calories |
126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 115 mg | 2% | |
*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.
