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Boozy Chocolate Truffles

These boozy chocolate truffles are "melt in the mouth", rich and creamy. Use your favourite liqueur or make a selection to give as gifts.
Prep Time30 mins
Chilling time1 hr
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: British
Keyword: cocoa powder, cointreau, dark chocolate, double cream, gin, rum, whisky
Servings: 24 truffles


  • 150 millilitres double cream or a plant based alternative such as Elmlea Plant
  • 250 grams dark chocolate
  • 4 tbsp alcohol of your choosing e.g. Cointreau, rum, whisky or gin
  • 5-6 cocoa powder


  • Heat the cream in a saucepan and gently heat until it is simmering.
  • Break the dark chocolate into pieces and place in a small bowl.
  • Pour over the cream and leave for a few minutes to give the chocolate chance to melt.
  • Stir the mix until the chocolate has dissolved completely and you have a smooth and shiny ganache.
  • Add the alcohol a little at a time while stirring to make sure it's evenly distributed throughout the ganache.
  • Cover and place in the fridge for up to 1 hour until firm.
  • Sprinkle the cocoa powder over a plate.
  • Take the ganache out of the fridge and using either a melon baller or a teaspoon, scoop a small amount of the ganche into your hands.
  • Roll carefully into a ball using your hands then roll them in the cocoa powder on the plate.
  • Repeat until all of the ganache has been used up and they are all dusted in the cocoa powder.