These truly decadent truffles demand an equally lavish presentation -- try gifting these chocolatey treats in fluted pudding molds lined with parchment paper.



Ingredient Checklist


Instructions Checklist
  • Chop chocolate, and place in a bowl. Bring cream to a boil in a small, heavy saucepan; pour over chocolate. Let stand for 5 minutes; stir until smooth. Stir in liqueur. Refrigerate until firm, at least 3 hours or overnight.

  • Scoop up 1/2 teaspoon of chilled chocolate, and quickly roll into a ball. Continue until mixture is used up. Roll each truffle in cocoa to coat. Chill until firm.

Reviews (2)

42 Ratings
  • 5 star values: 9
  • 4 star values: 12
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 3
Rating: 1 stars
This recipe does not work. There isn't enough cream to melt the chocolate, so I put the whole bowl over simmering water to actually melt it, left it in the fridge, and it was way too hard to even cut, much less form into balls. I didn't want to waste the chocolate so I did the double boiler thing again the next day with another tablespoon of cream. No luck. So after a few hours I added a second tablespoon of cream and one scant tablespoon of butter to soften and this was enough to roll.
Rating: Unrated
There wasn't enough cream for this recipe. Even at room temperature the ganache was too hard. I had to warm it back up and add 1/4 cup more of cream. The ratio should be 2:1 for chocolate to cream, so for 12 oz of chocolate, make sure you have 6 oz of cream!