Prep 0 mins
Cook 3 hrs 25 mins
These truffles will keep up to 2 weeks in the refrigerator.
- 8 ounces bittersweet chocolate
- 1 ounce unsweetened chocolate
- 1⁄2 cup whipping cream
- 1⁄4 cup unsalted butter
- 3 tablespoons drambuie (against my better judgment, I will let you substitute another liqueur of your choice!)
- cocoa powder
- In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.
- After the mixture has melted, stir in the Drambuie.
- Pour into a small bowl; cool.
- Refrigerate 2 hours, until mixture hardens.
- Using a melon baller, quickly form chocolate mixture into ¾ balls.
- Refrigerate until cold and then roll balls in cocoa powder.
- Store in an airtight container.
Miller, these just were too easy to whip up, and the flavor was unbelievable. I made the recipe exactly as written (the Drambuie is superb in it - just a hint of flavor, not overpowering at all). However, I could not get the melon baller to work for me - chocolate wouldn't release. I ended up using a spoon and rolling them in my hands - pretty messy. The truffles didn't turn out looking uniform at all - in fact, they look a bit like small cobblestones (but they taste fabulous). I think next time, I'll try some friends' advice and dust my hands with cocoa to shape the truffles and then put them into a shallow sided dish/bowl with cocoa and gently shake to coat with the cocoa powder. Wonderful recipe - thanks so much for sharing!
This recipe had a great almond flavor even though we replaced the Drambuie with 2 1/2 tsp of apple juice and 1/2 tsp almond extract. The truffles came out rich and creamy. A keeper for sure. Thanks for posting, Miller!