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Spiced Pear Truffles

One bite unleashes the flavors of pear liqueur and five-spice powder infused in chocolate.

  • Prep:
  • Total Time:
  • Yield: Makes about 5 dozen

Photography: Kate Mathis

Source: Martha Stewart Living, December/January 2015


  • 16 ounces semisweet chocolate, chopped (3 cups)
  • 1 cup heavy cream
  • 6 tablespoons pear liqueur
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon coarse salt
  • Unsweetened cocoa powder, for rolling
  • Edible silver pearl dust, such as Wilton, for brushing (optional)


  1. Place chocolate in a heatproof bowl. Heat cream in a small saucepan over medium-high until it begins to simmer. Pour over chocolate; let stand 2 minutes, then whisk until smooth. Whisk in liqueur, five-spice powder, and salt until smooth. Pour mixture into a 9-inch pie dish; let cool completely. Cover with plastic wrap; refrigerate until firm, at least 3 hours and up to 1 day.

  2. Line 2 rimmed baking sheets with parchment. With a 1-inch ice cream scoop or melon baller, scoop out chocolate mixture and place on one prepared sheet. Refrigerate until set, about 20 minutes.

  3. Place cocoa powder in a bowl. Dust hands with cocoa and roll truffles into balls, coating hands with more cocoa as needed; place on other prepared sheet. Refrigerate until set, 1 hour. Roll truffles in more cocoa powder or brush with pearl dust just before serving or packaging. Truffles can be stored, covered, in refrigerator up to 2 weeks.

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