Ingredients for Chocolate Liqueur Truffles
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How to Make Chocolate Liqueur Truffles
- Finely chop the dark chocolate and place it in a heatproof bowl.
- In a small saucepan, gently heat the heavy cream until it just begins to simmer. Do not boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute.
- Whisk the chocolate and cream together until smooth and glossy. Stir in the chocolate liqueur and softened butter until fully incorporated.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming, and refrigerate for at least 2 hours, or until firm enough to roll into balls.
- Once firm, using a spoon or small cookie scoop, roll the chocolate mixture into small balls (approximately 1 inch in diameter).
- Dust the truffles generously with cocoa powder. Alternatively, garnish with chopped nuts, sprinkles, or a pinch of sea salt.
- Place the truffles on a parchment-lined plate and refrigerate for another 30 minutes to allow them to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
60g
Carbs
3g
