This Boozy Chocolate Truffles recipe is sure to be a hit. The truffles are rich and chocolately, making the perfect one-bite dessert. With just a little extra kick from the alcohol, they’re great for special occasions like Christmas and Valentine’s Day.
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Chocolatey. Creamy. Just plain delicious. That’s what these boozy truffles are.
Chocolate truffles are typically the dessert that gets brought out for special occasions, and these are certainly worthy of celebration. While there are several steps to make them, everything is very straight forward and I’ve included pictures every step of the way so you know exactly what to do.
Don’t be intimidated by truffles! Make these for your next gathering and watch the joy in people’s faces as they taste these little balls of chocolate heaven.
HOW TO MAKE ALCOHOL CHOCOLATE TRUFFLES
STEP 1: MAKE THE CHOCOLATE MIXTURE
Chop the chocolate into small pieces using a large sharp knife and a large cutting board. Place the chocolate into a medium bowl and set aside.
Measure out the heavy cream and pour it into a microwave-safe bowl (or use a microwave-safe measuring cup). Measure the butter and place it in the cream. Microwave on high for 30 seconds, until very warm but not boiling. Pour the cream mixture over the chocolate and let sit for 5 to 7 minutes.
Take a whisk and whisk together the cream and chocolate. If the chocolate hasn’t melted all the way, put it in the microwave for 15 seconds, then stir again. If needed, heat another 15 seconds in the microwave and stir until no lumps remain.
Add the triple sec and vanilla extract into the bowl, then stir with the whisk until fully combined. The chocolate mixture should be thin and glossy. Stick the bowl in the refrigerator to chill for 1.5 to 2 hours.
STEP 2: PREP THE TOPPINGS
Before you remove the bowl from the fridge, prep the topping ingredients. Get out your toppings and small plates to put them on. If using hazelnuts, chop them up very fine in a food processor (or with a large sharp knife and cutting board). If using coconut flakes, run them through a food processor to make them more fine – they’ll stick to the truffle better that way. The cacao powder can be put straight into a dish.
Place a piece or parchment or wax paper on a sheet pan (or other large flat surface) and set aside.
STEP 3: MAKE THE CHOCOLATE TRUFFLES
After the allotted time, take the bowl of chocolate mixture out and touch the chocolate. It should be firmed up but still soft and slightly tacky to the touch (as pictured below).
Next you’ll scoop the chocolate into roughly 1 inch balls. Use a melon baller (or a measuring spoon for ½ tablespoon) and scoop out some chocolate. Take a spoon and dig the chocolate out of the melon baller with the spoon.
Then use your fingers to round the ball on the spoon as best you can before taking it off the spoon to finish rounding and smoothing with your fingers.
Take the chocolate ball and place it in one of the plate of toppings. Carefully roll it around with your fingers, then place the finished truffle on the parchment paper. Repeat, using the different toppings, until the chocolate mixture is gone.
For the cacao powder, you can also spoon it over the truffles. This doesn’t work as well for other types of toppings as they need the rolling motion to help them stick.
Serve immediately, or store the truffles in an airtight container in the fridge until ready to serve. The truffles will keep for at least a week, possibly two.
FAQ
Now a couple of things you may be wondering about chocolate truffles.
HOW LONG DO CHOCOLATE TRUFFLES LAST?
These truffles last up to 2 weeks, as long as you keep them in a sealed container in the refrigerator.
CAN YOU ADD ALCOHOL TO MELTED CHOCOLATE? WON’T IT SEIZE?
For this recipe, yes, you can alcohol to the chocolate mixture because it has both cream and butter in it and you’re adding a very small amount of alcohol. Typically, if you add water (or anything water-based) to plain melted chocolate it will seize, which means the chocolate will start to harden up and become kind of grainy.
ARE CHOCOLATE TRUFFLES GLUTEN FREE?
These chocolate truffles are gluten free. While many chocolate truffle recipes might be gluten free, you always want to check the ingredients.
COOKING TIPS
- The better the quality of chocolate you use for this recipe, the better the truffles will taste. I would use a baking chocolate (that comes in a bar) instead of chocolate chips.
- Consider putting 1 tsp of powdered sugar in with the coconut flakes when they go in the food processor to help them not stick together too much. It can give a more even layer of topping for the truffle.
- If you don’t like your truffles too boozy, you can cut back the amount of alcohol to 1 or ½ tablespoon.
RECIPE VARIATIONS
- Use different types of alcohol! While the recipe calls for triple sec, you could also try it with rum, bourbon, or any flavored liqueur.
- Roll the truffles in whatever topping you like! I’ve suggested cacao powder, coconut flakes and nuts, but sprinkles or sugar crystals would also work.
- Make these with a different type of chocolate! Darker, lighter, or even white chocolate will work in this recipe.
PIN THESE CHOCOLATE TRUFFLES WITH ALCOHOL FOR LATER
NEED MORE CHOCOLATE RECIPES? TRY THESE!
- Gluten Free Banana Chocolate Chip Muffins
- Cranberry Orange Chocolate Bark
- White Chocolate Candied Lemon Slices
- Peppermint Bark Recipe
- Hazelnut Rum Truffles
- No Bake Chocolate Oatmeal Cookies
If you make these Gluten Free Chocolate Truffles (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE FOOD.
Boozy Chocolate Truffles
Equipment
- Small plates
- A food processor (mini or large)
Ingredients
- 4 ounces chocolate
- 4 tbsp heavy cream
- 1 tbsp butter
- 1.5 tbsp triple sec
- ¼ tsp vanilla extract
- toppings ¼ cup each of coconut flakes, cacao powder, and/or chopped nuts
Instructions
- Chop the chocolate into small pieces using a large sharp knife and a large cutting board. Place the chocolate into a medium bowl and set aside.
- Measure out the heavy cream and pour it into a microwave safe bowl (or use a microwave safe measuring cup). Measure the butter and place it in the cream. Microwave on high for 30 seconds, until very warm but not boiling. Pour the cream mixture over the chocolate and let sit for 5 to 7 minutes.
- Take a whisk and whisk together the cream and chocolate. If the chocolate hasn’t melted all the way, put it in the microwave for 15 seconds, then stir again. If needed, heat another 15 seconds in the microwave and stir until no lumps remain.
- Add the triple sec and vanilla extract into the bowl, then stir with the whisk until fully combined. The chocolate mixture should be thin and glossy. Stick the bowl in the refrigerator to chill for 1.5 to 2 hours.
- Before you remove the bowl from the fridge, prep the topping ingredients. Get out your toppings and small plates to put them on. If using hazelnuts, chop them up very fine in a food processor (or with a large sharp knife and cutting board). If using coconut flakes, run them through a food processor to make them more fine. The cacao powder can be put straight into a dish.
- Place a piece or parchment or wax paper on a sheet pan (or other large flat surface) and set aside.
- After the allotted time, take the bowl of chocolate mixture out and touch the chocolate. It should be firmed up but still soft and slightly tacky to the touch.
- Next you’ll scoop the chocolate into roughly 1 inch balls. Use a melon baller (or a measuring spoon for ½ tablespoon) and scoop out some chocolate. Take a spoon and dig the chocolate out of the melon baller with the spoon. Next use your fingers to round the ball on the spoon as best you can before taking it off the spoon to finish rounding and smoothing with your fingers.
- Take the chocolate ball and place it in one of the plate of toppings. Carefully roll it around with your fingers, then place the finished truffle on the parchment paper. Repeat, using the different toppings, until the chocolate mixture is gone.
Notes
- The better the quality of chocolate you use for this recipe, the better they will taste. I would not recommend using chocolate chips but would instead use a baking chocolate.
- You may want to put 1 tsp of powdered sugar in with the coconut flakes when they go in the food processor to help them not stick together too much. It can give you a more even layer of topping for the truffle.
- If you don’t like your truffles too boozy, cut back the amount of alcohol to 1 or ½ tablespoon.
- The truffles will keep for up to 2 weeks in a covered container in the fridge.
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