Chocolate Truffles With Liqueur

Recipe by Lennie
READY IN: 1hr 20mins


  • 3
    ounces semisweet chocolate
  • 1
    egg yolk
  • 1
    tablespoon butter, at room temperature (not margarine)
  • 3
    tablespoons liqueur (I particularly recommend Chambord, Baileys Irish Cream, Grand Marnier, Frangelico, and Sabra ( a ch)
  • 2
    tablespoons 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.