Chocolate truffles are easy to make at home, so they are a fantastic edible gift for any holiday, but especially Christmas! This post was originally posted on December 8th, 2011, making it one of my earliest recipes!
If I were a scent, I would probably be almond extract. Just a dab behind each ear, or on a fresh face…not too much, just enough. And when you’d turn your head, you might catch just a whiff of me, tickling your nose. (this post contains affiliate links at no addition cost to you.)
I am a hopeless, helpless fool for almond flavored anything. One of the quick and easy holiday gifts I make are chocolate truffles. They’re a snap to make and you can add whatever flavorings you like to them. Package them in some shiny candy cups, in a cute little box, and you’ve got a sweet treat for the neighbors or co-workers. Not a fan of almond? Grand Marnier or cognac are delicious too! Roll them in cocoa or chopped nuts.
The base you’ll need to have when making chocolate truffles, is just a simple ganache.
Ganache is just chocolate and chilled cream, combined and then formed into small balls. The cocoa dusted chocolate truffles are meant to resemble real truffles, which is how they got their name.
Some of the items used in this post are available here for your convenience, at no additional cost to you. Thank you!
- 1 1/4 cups heavy cream
- 4 tablespoons unsweetened butter
- 2 3/4 cups chopped chocolate you can use dark or bittersweet.
- 1/4 cup liqueur of your choice, Amaretto, Grand Marnier, Cognac or brandy
- cocoa or chopped toasted almonds
- Heat cream and butter just to boiling.
- Remove from heat and add chopped chocolate.
- Stir until all the chocolate is melted and mixture is smooth.
- Add liqueur and stir.
Refrigerate until cold and firm, a couple of hours or over-night.
- Using a teaspoon measure out and roll into balls. Roll in cocoa or nuts.
- Refrigerate until ready to package or serve.