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.