Best 10 Chocolate Truffles With Liqueur Recipes

CHOCOLATE TRUFFLES WITH NUTS AND LIQUEUR

Steps:

• Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly, stirring them once during the browning. Do not allow them to burn. Set them aside.
• Break the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl from the pan of water and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
• Stir in butter and liqueur. Refrigerate mixture until it is firm enough to handle, an hour or longer.
• When firm, remove the mixture from the refrigerator and allow it to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop up half-tablespoons of the chocolate mixture, and using your fingertips, form somewhat uneven balls about an inch in diameter and roll them quickly in the cocoa. Place them in a shallow dish and refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use, and then dusted with cocoa just before serving.

CHOCOLATE LIQUEUR TRUFFLES

Steps:

• Break chocolate up and place in a bowl with the brandy. Place bowl over a saucepan of simmering water. Stir gently to combine until the chocolate is smooth.
• Stir in the butter and egg yolk until well combined (the heat from the chocolate will help melt the butter).
• Refrigerate until firm enough to shape into balls - I made mine slightly larger than standard marbles, but it's up to you and your conscience! Roll each ball in the cocoa (or you could experiment with chocolate hail, crushed pistachio nuts, etc. I used drinking chocolate, as it's sweeter than plain cocoa).
• Return to the fridge (or freeze, as desired). Serve chilled.

CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• 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.

DARK CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• Add chocolate chips to a small bowl and set aside
• Add heavy cream and liqueur in a medium saucepan and heat it up on medium/low until it comes to a slight boil
• Add butter in with the chocolate chips and pour the cream mixture on the chocolate chip mixture. Use a spatula to mix everything together until it has all melted
• Place bowl in refrigerator and let the batter harden for 2 hours
• Either use a small cookie scoop to form the truffles or take some dark chocolate truffle batter in your hand and roll it into a ball. Place each ball on a parchment paper covered jelly roll pan
• Place pan into the fridge and let harden again for 30 minutes
• Place cocoa powder in shallow bowl and roll each ball into it
• Serve
• Bite
• Smile
• Enjoy

CHOCOLATE TRUFFLE-TINI

Steps:

• Combine the creme de cocoa, liqueur, vodka and chocolate milk in a pitcher. Pour into glasses. Score the bottom of each truffle about 1/4-inch deep with a hot knife. Place a truffle on the side of each glass to garnish and serve.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature.

TRIO OF CHOCOLATE TRUFFLES

Steps:

• In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir until mixture is thickened and coats the back of a spoon., Remove from the heat; divide mixture among three small bowls. Into one bowl, stir rum and coffee granules until smooth. Stir raisins and Cognac into another; stir orange liqueur and zest into the third bowl., Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls., Roll the coffee-flavored truffles in cocoa; roll the raisin-flavored truffles in grated chocolate., In a microwave, melt bittersweet chocolate and shortening; stir until smooth. Dip orange-flavored truffles in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets., Refrigerate truffles for 2 hours or until firm. Store in an airtight container in the refrigerator.

CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a bowl. Bring cream, Grand Marnier, and salt to a simmer in a small saucepan. Pour over chocolate, and let stand for 2 minutes. Whisk until smooth.
• Pour chocolate mixture into an 8-inch square baking dish, and refrigerate until chilled, about 30 minutes.
• Scoop balls of chocolate mixture using a tablespoon or a 1-inch ice cream scoop. Roll balls in cocoa powder, tossing, until fully coated. Shake off excess.

CHOCOLATE TRUFFLES

Steps:

• Combine the chocolate and the cream in a heavy saucepan and place over low heat, stirring occasionally, until the chocolate has melted.
• Remove from the heat and transfer to a bowl. Stir in the liqueur, if desired. Refrigerate until the mixture is firm, 2 hours or longer.
• Spread a sheet of waxed paper on a baking sheet. With a spoon or spoons, scoop mounds of the mixture about 1/2 inch to 1 inch in diameter, then use your fingertips to form balls quickly. If the mixture becomes too soft, chill briefly before making more truffles. Place them on the paper. Refrigerate overnight.
• If using a chocolate coating, break the half-pound of chocolate in pieces and melt them in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow to cool to tepid, 90 to 100 degrees, stirring it from time to time.
• Spread the cocoa powder onto a chilled platter.
• Remove the truffles from the refrigerator and, if using the chocolate coating, drop them one at a time into the melted chocolate and quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off. Roll the coated truffles in the cocoa, return them to the baking sheet lined with waxed paper and refrigerate again until firm. If not using the chocolate coating, roll the balls in cocoa and refrigerate again until firm.

TWILIGHT DARK CHOCOLATE TRUFFLES

Steps:

• Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour
• Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.