Rich Scottish Truffles

Total Time
3hrs 25mins
Prep 0 mins
Cook 3 hrs 25 mins

These truffles will keep up to 2 weeks in the refrigerator.

Ingredients Nutrition


  1. In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally.
  2. After the mixture has melted, stir in the Drambuie.
  3. Pour into a small bowl; cool.
  4. Refrigerate 2 hours, until mixture hardens.
  5. Using a melon baller, quickly form chocolate mixture into ¾“ balls.
  6. Refrigerate until cold and then roll balls in cocoa powder.
  7. Store in an airtight container.


Most Helpful

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!

Lizzie-Babette December 24, 2004

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!

Aroostook December 20, 2004

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