These Homemade Chocolate Truffles are creamy and made extra delicious with a little Chocolate Liqueur added! Dipped in either white, milk or dark chocolate and sprinkled with your favourite toppings. They will be gone in no time!
Making Homemade Chocolate has always been a Christmas Tradition for us, from Chocolate Torrone to Homemade Filled Chocolates.
Homemade Chocolate Truffles
Homemade Chocolate TrufflesNothing better than sharing your Homemade Chocolate Treats and Cookies during the Holiday Season. Everyone loves baked goods.
After I re-made my Chocolate Liqueur I knew this creamy liqueur would make the best addition to these Chocolate Truffles.
I only used a couple of tablespoons to give it a mellow taste although you could add a bit more if you wished.
How to make Chocolate Truffles
- Chop the good quality chocolate.
- In a bowl over a pot of boiling water add the cream, butter and the chopped chocolate heat and stir until smooth.
- Remove from the heat and let it cool, then add the liqueur.
- Refrigerate for at least one to two hours or until firm.
- Using a small ice cream scoop or a teaspoon, form into small balls (golfball size or a bit smaller).
- Place on a parchment paper lined cookie sheet and refrigerate for 30 minutes.
- Melt chocolate and a little butter, stir until smooth.
- Dip the chocolate balls in the melted chocolate sprinkle with some chopped nuts or coconut and place again on the cookie sheet.
- Refrigerate for about 20-30 minutes before serving.
Tips for making the best Chocolate Truffles
- Use the best possible chocolate. Chocolate chips are not recommended because they won’t melt properly for making truffles.
- Be sure to chop your chocolate into small pieces before melting.
- Use whole or heavy cream, with at least 30% fat.
- Adding a little softened butter makes them even creamier.
- Rolling truffles can be messy and sticky, that’s why I use the smallest ice cream scoop to make the perfect sized truffles and no mess!
What toppings can be sprinkled?
I like to use finely chopped nuts such as hazelnuts, walnuts, almonds or even pecans. Another good choice would be coconut, a sprinkle of icing sugar or even cocoa, sprinkles or whatever you prefer.
Can I use another liqueur?
Besides using the Chocolate Liqueur, I would recommend another type of cream liqueur such as Baileys, Coffee Liqueur or even a creamy Strawberry Liqueur.
How to store them
Because of the cream in these Homemade truffles they should be stored in an airtight container and kept in the refrigerator. They will keep for up to one to two weeks.
Can you freeze Chocolate Truffles
Yes you can freeze them, it’s best to freeze them on the cookie tray, then move them to a freezer safe container, separate them with a layer of parchment paper.
They will keep up to six months in the freezer.
So if you are like us and love making some Homemade Candy for Christmas, I hope you enjoy these Chocolate Truffles. Enjoy!
Homemade Chocolate Truffles
Ingredients
FOR THE TRUFFLES
- 6.2 ounces good quality dark chocolate (chopped) (175 grams)
- 3 tablespoons whole / heavy / whipping cream*
- 1/2 tablespoon unsalted butter (softened)
- 2-3 tablespoons chocolate liqueur
TOPPING
- 4.6 ounces good quality chocolate chopped (either dark, milk or white or half and half) (130 grams)
- 1 tablespoon butter (softened)
- toppings for sprinkling, such as chopped nuts, sprinkles, icing sugar, cocoa, coconut or your favourites.
Instructions
FOR THE TRUFFLES
- In a medium to large bowl add the cream, butter and chopped chocolate, place the bowl over a small pot of boiling water (make sure the water doesn't touch the bottom of the bowl) heat on low/medium heat and stir until smooth. Remove the bowl from the pot and heat and let it cool to room temperature, then add the Chocolate Liqueur and stir to combine.
- Cover the bowl with plastic wrap and refrigerate for at least one to two hours or until firm. Using a small ice cream scoop or a teaspoon, form into small balls (golfball size or a bit smaller).Place on a parchment paper lined cookie sheet and refrigerate 30 minutes.
TOPPING
- Melt the chocolate and the butter, stir until smooth, let cool to room temperature but still easy to stir. Using a fork, dip the chocolate balls in the melted chocolate place back on the parchment paper lined cookie sheet and immediately sprinkle with some chopped nuts or coconut (or your choice of topping).
- Refrigerate for about 20-30 minutes before serving. Enjoy!
Ellie says
There isn’t a volume for the liqueur, how much should you add?
Rosemary says
Hi Ellie, sorry about that, I corrected it. It should be 2-3 tablespoons.