Chocolate & Liqueur Truffles


Truffles equate with decadence (and expense!) and yet they’re ridiculously easy to make. There’s an unending amount of flavours and toppings to experiment with as well, limited only by your imagination. I opted for a simple chocolate truffle flavoured with liqueur (I used orange liqueur on this occasion).

Thanks to Stephanie Jaworski from Joy of for this great recipe – you’ll find a helpful video as well, should you need it. She also provides further flavouring suggestions, both alcoholic and non-alcoholic. I love the historical information Stephanie unearths about the recipes she makes – here’s what she had to say about chocolate truffles… “A Chocolate Truffle mixture is really a ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in France and Italy. Once the truffles are formed they are then rolled in cocoa powder to simulate the ‘dirt’ that the real truffles grow in.” Who knew?!

I adapted the recipe only slightly – adding a pinch of salt into the mixture which heightens the chocolate taste.


Makes about 30 small truffles


  • 227 grams semi-sweet or bittersweet chocolate, cut into small pieces
  • 1/2 cup (120 ml) heavy whipping cream (double cream)
  • 2 tablespoons (28 grams) unsalted butter, cut into small pieces
  • Pinch of salt
  • Optional: 2 tablespoons alcohol (e.g. Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua)
  • Toppings: Whatever you like – cocoa, finely chopped toasted nuts, chocolate hail, coconut, etc.


  1. Place the chopped chocolate in a medium sized heatproof bowl. Set aside.
  2. 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.)
  3. Add the salt and, 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 a small spoon form the chocolate into round bite-sized balls. Immediately roll the truffle in the topping/s of your choice and place on a parchment lined baking sheet or tray.
  4. 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. Bring to room temperature before serving.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


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