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Chocolate Truffles With Liqueur

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“Decadent chocolate truffles, made even more sinful with the addition of your favourite liqueur. The yield will depend on how small you roll the truffles; I get at least 15 usually.”
READY IN:
1hr 20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. 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.
  2. Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
  3. Cover and refrigerate until firm enough to shape, about 1 hour.
  4. Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
  5. 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.
  6. Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.

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