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Chocolate Liqueur Truffles
Chocolate Liqueur Truffles
Moreish dark chocolate truffles flavoured with your partner’s favourite drink are a romantic gift and delicious dessert in one.
Printable version A4 | A5 | Index card
Makes 40 truffles
Ingredients
- 300g plain chocolate
- 300ml double cream
- 25g butter
- 4 tbsp brandy, or rum, or whisky, if preferred
- 4 tbsp clear honey
- 50g cocoa powder, to dust
Total time required
- Preparation time:
- Cooking time:
Instructions
- Break the chocolate into individual squares and place in a large heatproof mixing bowl with the cream, butter, brandy (or rum or whisky) and honey.
- Place the bowl over a pan of lightly simmering water and heat, gently stirring, until the chocolate has melted and you have a smooth glossy mixture. Cool, then chill until the mixture thickens.
- Using clean hands, take teaspoonfuls of the mixture and roll into balls between the palms of your hands. You will need to keep rinsing your hands occasionally as it can get a bit messy. Arrange onto a clean tray and chill for a further 30 minutes. Dust generously with cocoa powder, then pop each truffle into individual paper cases. Keep chilled and eat within 1 week.
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