By Lennie on January 21, 2002
Photo by Roxanne J.R.
Photo by Roxanne J.R.
"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."
Serving Size: 1 (104 g)
Servings Per Recipe: 3
"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!!"
"I made these to give out as christmas presents. They are delicious! (I had to taste test a couple of course...) I made three batches - 1 white chocolate with baileys, 1 milk choc with cointreu and 1 dark chocolate with brandy and mixed dried fruit. They were all equally yummy - the brandy and dried fruit tasted like a christmas pudding truffle - I highly recommend trying it! I know everyone will love these."
"MMM...my favourite truffle recipe. So creamy and delicious. The liqueur flavour is very prominent when you first make it but after it sits overnight it really melds nicely. I rolled my truffles in finely grated milk chocolate and it was very good like that! I used Irish Creme Liqueur in mine."
"These were very good and very simple to assemble. I added some dried cranberries to some of them and they were a hit at our Thanksgiving supper."
"WOW - these are So good! I used Bailey's and it was excellent! I rolled some in hazelnuts, some in coconut, some in chopped Toblerone, and put a fresh raspberry in some. All were amazing, but the raspberry was the best. Thanks so much Lennie!"
"Sooo Gooood! I used Baja Rosa (strawberry tequila) for the liqueur and ommited the icing sugar, I like the bitterness of the chocolate and the liqueur has sugar anyway... I can't wait to make these again!"
"This was a great recipe. Nice and creamy, and very easy to make. I loved playing with the flavor combinations...amaretto rolled in toasted almonds, kahlua rolled in cocoa powder. Since we're pepper heads in this household, today I'm making these and experimenting with Mexican flavors. I'm using an almond-flavored tequila, and rolling them in a mixture of powdered sugar, chili powder and chipotle powder. I'll let you know how it turns out!"
"These were outstading. I used amaretto with dark chocolate, bailey's with white chocolate. Becuase you adding liquor, the grade of chocolate is less critical than if you were making plain truffles - so this is a $$-smart dessert that tastes like a million! Note: Make sure you watch measurements carefully, if you're off your finished truffle wont set!"
"I made these and added kalhua they tasted delicious, but I made them again, doubled the recipe and found that I needed to add more kalhua because you couldn't really taste it. Thanks Jenn"