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Chocolate truffles
Chocolate truffles
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Prep Time:
105 minutes
Cook Time:
2 minutes
Total Time:
107 minutes
Indulge in these rich and irresistible chocolate truffles for a divine after-dinner dessert.
Ingredients:
  • 252.50 gm thickened cream
  • 40.00 ml (raspberry liqueur) or Grand Marnier (orange liqueur)
  • 200g good quality dark chocolate (70% cacao), finely chopped
  • Dark cocoa powder, for coating
Instructions:
  • Heat cream in a small heavy saucepan over medium heat until hot but not boiling. Remove from heat and stir in Chambord and chocolate. Let sit for 2 minutes, then whisk until smooth. Transfer ganache to a shallow dish, cover, and refrigerate for about 1 hour until set.
  • Dip a 2.5cm melon baller in hot water, shake off excess, scoop ganache to form small ball, and transfer to lined baking tray. Repeat for remaining truffles, dipping baller in hot water as needed. Refrigerate until firm, about 20 minutes.
  • Shape the truffles by rolling them between your palms, then coat them in cocoa powder, shaking off any extra. Serve immediately or store in a covered container in the refrigerator. Allow them to sit at room temperature for 10 minutes before enjoying.

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