Boozy Chocolate Truffles


I made these boozy chocolate truffles for a Christmas party but they would be perfect for any impending New Year celebrations. Made using dark chocolate, double cream and a big ol’ swig of coffee liqueur, these truffles are wonderfully luxurious. Cover them in rich cocoa powder and your guests will think they’ve been crafted by a Belgian chocolatier, not by you in your kitchen.


Here’s how (makes about 30 truffles): 

  • 300g dark chocolate (at least 70% cocoa solids)
  • 284ml double cream
  • 50g unsalted butter
  • 5 tbsp coffee liqueur  (I used Tia Maria)
  • 100g cocoa powder

You can also try brandy, rum or bourbon. Add more or less liqueur according to your taste.


Put the cream and butter in a saucepan and heat until the mixture reaches simmering point. Break up the chocolate into squares and place in a large bowl. Pour the simmering cream over the top of the chocolate and stir together until completely smooth. Add the liqueur to taste. Cool in fridge for at least 3 hours until the truffle mixture hardens.

To shape the truffles, scoop a ball of the chocolate mixture out using a melon baller. Then roll the truffle mixture between your hands until it forms a ball. Roll in the cocoa powder and chill.




Enjoy and Happy New Year!!!!

Recipe from BBC Good Food. 

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