Prep 20 mins
Cook 1 hr
Decadent chocolate truffles, made even more sinful with the addition of your favourite liqueur. The yield will depend on how small you roll the truffles; I get at least 15 usually.
- 85.04 g semisweet chocolate
- 1 egg yolk
- 14.79 ml butter, at room temperature (not margarine)
- 44.37 ml liqueur (I particularly recommend Chambord, Baileys Irish Cream, Grand Marnier, Frangelico, and Sabra ( a ch)
- 29.58 ml icing sugar, sifted through a sieve to remove lumps
- unsweetened cocoa powder, for coating or rolling
- In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
- Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
- Cover and refrigerate until firm enough to shape, about 1 hour.
- Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
- The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
- Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.
Very tasty! I was silly and used milk chocolate chips (don't do that!) and they never did quite solidify, but that was my mistake. Anyway while the texture of mine are off, they taste delicious.
Next time I am going to buy a nice bar of chocolate to make these with and add more liqueur -- I put Kahlua in mine and could barely taste it.
Great recipe. Be sure to use a liqueur you like as it is pretty strong in this recipe. I personally found that refrigerating the chocolate never really got it to a firmness to make easy to shape. But I moved it to the freezer for about 15 minutes after refrigeration and it was very easy to manage.
I made these for Christmas and they were a little strong alcohol wise. next time I will only add 2 tablespoons of liqueur instead. I made some with white chocolate and Amarula I mixed in rosted and crushed almonds they were delish!!