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« Seeking Sweetness: Daily Image, Diet | Main | Seeking Sweetness: Daily Image, Cupcakes At Tiffany's »

Sweet and Decadent: Boozy Chocolate Truffles Recipe

What's better than a chocolate truffle?

A spiked chocolate truffle, duh! They've got all the sweetness of a bonbon, but with a little kick that makes the holidays just a little nicer. This recipe was shared with me by the Baddish Group, which represents several types of liqueurs. 

Make your season much brighter with these sweet treats! Here's the recipe:

Chocolate Truffles by The Joy of Cooking

  • 8 oz. semisweet or bittersweet chocolate, cut into small pieces
  • ½ cup heavy whipping cream
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons alcohol *Chambord, Tuaca, Four Roses or Conjure Cognac

Coatings for Truffles:

  • Dutch-Processed Cocoa powder,
  • sifted Melted or tempered chocolate
  • Confectioners sugar, sifted
  • Toasted and chopped nuts (pecans, walnuts, almonds, hazelnuts)
  • Toasted coconut
  • Shaved chocolate

For Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or with a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

Makes 30 small truffles.

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Reader Comments (4)

Mmmm these make me happy!!
Looks delicious! I made truffles for a holiday party this weekend with the same ratio just doubled: one pound (16 oz) of dark chocolate and one full cup of heavy cream.

If you're short on time when it comes to shaping and rolling truffles, you can always do what I did: turn the slab of firm truffle onto a cutting board and cut into bite-sized chunks with a sharp knife. Then drop them into a ziplock bag with some cocoa powder, close and shake, and out come chocolate chunk truffles!
December 22 | Unregistered CommenterRose Jones
December 22 | Unregistered Commentercrazy little one
This article is amazing as it helps me to get the sort of information that i needed. I am thankful as i got your article when was searching. Thanks for sharing chocolate truffle article.
December 23 | Unregistered Commenterchocolate truffles

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