Sweet and Decadent: Boozy Chocolate Truffles Recipe
Thursday, December 22, 2011 
What's better than a chocolate truffle?
A spiked chocolate truffle, duh! They've got all the sweetness of a bonbon, but with a little kick that makes the holidays just a little nicer. This recipe was shared with me by the Baddish Group, which represents several types of liqueurs.
Make your season much brighter with these sweet treats! Here's the recipe:
Chocolate Truffles by The Joy of Cooking
- 8 oz. semisweet or bittersweet chocolate, cut into small pieces
- ½ cup heavy whipping cream
- 2 tablespoons unsalted butter, cut into small pieces
- 2 tablespoons alcohol *Chambord, Tuaca, Four Roses or Conjure Cognac
Coatings for Truffles:
- Dutch-Processed Cocoa powder,
- sifted Melted or tempered chocolate
- Confectioners sugar, sifted
- Toasted and chopped nuts (pecans, walnuts, almonds, hazelnuts)
- Toasted coconut
- Shaved chocolate
For Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or with a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.
To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.
Makes 30 small truffles.
Reader Comments (4)
If you're short on time when it comes to shaping and rolling truffles, you can always do what I did: turn the slab of firm truffle onto a cutting board and cut into bite-sized chunks with a sharp knife. Then drop them into a ziplock bag with some cocoa powder, close and shake, and out come chocolate chunk truffles!