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Chocolate Tuffles

Chocolate Truffles

Adapted from The Joy of Chocolate, by Judith Olney. This recipe increases very easily and holds well frozen.
5 from 2 votes
Servings 50 pieces

Ingredients
  

  • 1-2/3 cups heavy cream
  • 7 tbsp butter
  • 1 lb semisweet chocolate
  • 2 tbsp Grand Marnier, Cointreau, Cognac, other brandy or liqueur cocoa powder, chopped nuts, toasted coconut, cinnamon… to roll 

Instructions
 

  • Heat cream and butter together until just coming to a boil
  • Off the heat, add chocolate (chopped, ¼” pieces) and stir until smooth and completely combined.
  • Add liqueur and stir.
  • Cover with plastic wrap ON THE SURFACE
  • Chill until firm
  • Scoop into 1” truffle balls, roll in cocoa, cocoa/cinnamon, nuts, and/or coconut