Dark Chocolate Boozy Truffles make the perfect gift or petit fours to serve with coffee after a dinner party. Decadent, rich, and with a boozy kick; everyone always loves them.
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❓Why this is the best recipe
- It's foolproof - Homemade chocolate truffles are a lot easier to make than you might think; this recipe has just a handful of basic ingredients that you probably already have.
- It's fast - With no need to temper chocolate, these easy, boozy truffles can be ready in a matter of hours. I love to serve them as petit fours.
- It's chocolatey - The intense dark chocolate flavor is perfect for chocolate lovers, and the kick of booze is super tasty, too. They have an amazing buttery texture, too.
📖 Ingredients List
Easy chocolate truffles take only a few simple ingredients; here is what you'll need.
- 70% Dark chocolate - It is important to use good quality chocolate with the right percentage of cocoa solids. Chocolate has different levels of fluidity, and for the perfect boozy chocolate truffle texture, I find 70-75% to be ideal. You can use chocolate callets or a bar of chocolate broken into very small pieces. The key is good chocolate. I like working with Callebaut, Ghirardelli, Green and Blacks or Lindt brands.
- Milk Chocolate - we need a small amount of milk chocolate in the truffle mix as it is better at absorbing the flavor of the alcohol than dark chocolate. The taste is still very much that of dark chocolate. Again, use a very good quality brand of chocolate.
- Unsalted butter - Use high-fat, unsalted European-style butter. The butter is what gives the boozy truffles their rich taste and fudgy texture and helps them to set.
- Cream - The cream needs to be high-fat, with at least 36% fat content. Heavy cream, heavy whipping cream, or double cream are best. We infuse the cream with the alcohol.
- Booze- Pick your poison! Brandy, rum, whiskies, or other strong spirits work best. So do liqueurs like Amaretto, Kahlua, Grand Marnier or Frangelico. Dark chocolate has a strong taste, and it needs something that can stand up to it. If you prefer fruity alcohol, I recommend you try my Chambord truffles with white chocolate.
- Cocoa powder - We roll the dark chocolate boozy truffles in cocoa powder for that beautiful, professional finish. Use Dutch process cocoa powder (if in Europe, this is likely to be the regular cocoa powder you find in stores). Always use unsweetened cocoa powder to avoid the truffle balls being overly sweet.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make dark chocolate boozy truffles.
👩🏼🍳 How to make boozy truffles
Boozy truffle mix
Break the chocolate and butter into very small pieces in a glass bowl. Heat the cream and booze together in a small saucepan over medium heat just to steaming point - do not boil. Pour the hot cream over the chopped chocolate and butter.
Vigorously stir the chocolate, butter, and boozy cream mixture using a rubber spatula until it is fully incorporated, rich, and glossy. Pour into a clean, airtight container and refrigerate for 4 hours.
How to roll truffles
Use a spoon, melon baller, or small cookie scoop to scoop tablespoon-sized balls of chocolate truffle mix out of the container. Shape them into smooth balls by quickly rolling between your hands.
Place the chocolate balls into a bowl of cocoa powder to coat them. Serve dark chocolate boozy truffles immediately or cover and refrigerate until needed.
🌟 Top Tip
You can use gloves to roll truffles, but I find my hands get too hot in them and melt the truffles. So, fill your sink with hot, soapy water before you begin rolling truffles. You are going to get covered in chocolate, and having the sink ready means you can wash your hands without getting chocolate all over the taps, too.
👩🏼🍳 Chef's Tips & Serving suggestions
I serve boozy chocolate truffles as a delicious treat after dinner, either with coffee or a digestif. But they also make wonderful gifts, especially during the festive season. Wrap in cellophane and tie with a ribbon for a beautiful homemade edible present. I often make them as a classy hostess gift if I'm going to a dinner party myself; they're the perfect treat.
If you love chocolate truffles, you'll love my profiteroles with chocolate truffle filling.
🍷 Wine pairing for chocolate truffles
A tawny port is a delicious pairing for chocolate and the perfect after-dinner drink. Alternatively, serve boozy chocolate truffles with the alcohol you infused them with! Then, with each bite, you get a little kick of booze that is elevated by your tipple.
Read more in my article about food and wine pairing.
❄️ Storage & Freezing
Store chocolate truffles in an airtight container in the fridge and consume within 2-3 days. I do not recommend freezing chocolate truffles.
🥣 Equipment
Always weigh ingredients with a digital scale for precision.
You will need a heatproof bowl and a saucepan. Pour the boozy truffle mixture into a shallow container to allow it to set as quickly as possible. Scoop it out with a spoon, cookie scoop, or melon baller.
❓Recipe FAQ
Infuse the cream for the chocolate ganache mix with alcohol to give a delicious boozy kick to chocolate truffles and make them even more decadent little treats.
Heat a small amount of cream in a saucepan until it is warm but not hot. Vigorously stir the split mixture into the cream, which is stable. The split chocolate mixture will re-stabilise.
🍽 Other petit fours recipes
Looking for other recipes like these easy boozy truffles? Try these:
Have you tried this recipe?
If you make this recipe, I'd love to hear how it went! Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well. Your feedback helps other readers and is greatly appreciated.
📖 Recipe
Dark Chocolate Boozy Truffles
Equipment
- 1 Saucepan
- 1 Glass mixing bowl
- 1 Plastic container
Ingredients
- 200 grams (7 oz) dark chocolate 70-75% cocoa solids
- 50 grams (1.75 oz) milk chocolate very good quality
- 80 grams (⅓ cup) unsalted butter at least 80% fat
- 120 ml (½ cup) heavy cream or double cream, at least 36% fat content
- 2-3 tablespoon alcohol e.g. rum, brandy, Grand Marnier
- 3 tablespoon cocoa powder European style, unsweetened
Instructions
- Break the chocolate and butter into very small pieces and place them into a glass heatproof bowl.
- Heat the cream and alcohol together to simmering point, but do not boil. Allow it to cool slighty, then pour it over the chocolate and butter mixture and let it sit together for a moment before stirring together into a glossy mixture.
- Pour the truffle mixture into a shallow container and refrigerate for at least 4 hours to allow the mixture to set.
- Use a spoon, melon baller, or small cookie scoop to portion out the mixture and roll between your (cold and clean) hands to form smooth, round truffle balls.
- Drop the truffle balls into a bowl of cocoa powder to coat the truffles, then move them to a bowl or container. Serve immediately or store in the fridge.
Notes
- Always weigh ingredients by the gram using a digital scale.
- Pay attention to the cocoa solids content of the chocolate you use, this is important. Use the best quality chocolate you can find.
- Make sure your hands are cold when you roll truffles, or they will melt quickly, and you will get very messy.
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