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.
Servings: 24 truffles
Ingredients
- 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
Instructions
- 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.