These Boozy Chocolate Truffles are incredibly delicious and super easy to make. They are also a crowd favorite and they make a great homemade gift idea.
If you’ve never made chocolate truffles before then you probably think they are complicated. At least that’s what I used to think. I mean they are so delicious and look so fancy that they probably require a lot of work or skills, right? Well, not really. These Boozy Chocolate Truffles are so easy to make and you only need a handful of ingredients. Combining chocolate and liquor sounds delightful, or is it just me?
However, don’t let the simple recipe fool you. These truffles are A-MA-ZING. They are sweet but in a non-overpowering way, they are chocolaty and slightly boozy thanks to the Grand Marnier addition and they have a little zing that comes from the orange zest that brings everything together.
Seriously, these boozy chocolate truffles are so good everyone will think you ordered them from a high-end store.
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Tips to Make the Best Boozy Chocolate Truffles
While these truffles are pretty much foolproof there are a couple of secrets that make them really shine.
- Use good quality chocolate, the better the chocolate the better your truffles will taste
- Along that same line, use good quality cocoa powder. Good quality cacao powder is bitter but in a delicate way which is great for coating.
- Make them ahead of time: You want to have enough time to chill the dough before shaping the truffles. Ideally, you want to also have some time after making them to chill them again for a couple of hours before serving.
Ingredients for Boozy Chocolate Truffles
- 1 ¼ cup heavy cream
- 4 Tbsp Grand Marnier (or you can substitute other liqueur such as Amaretto or Bailey’s Irish Cream)
- 1 Tsp orange zest
- 1 Pound chocolate chips or melting chocolate
- ½ Tsp vanilla extract
- Pinch of sea salt
- Cacao powder for coating
How To Make Boozy Chocolate Truffles
#1. In a small pot over medium heat, stir the heavy cream, Grand Marnier, orange zest, sea salt, and vanilla extract. Bring to a gentle simmer and remove from heat.
#2. Add the chocolate chips or melting chocolate and let it sit for a couple of minutes. Then stir to incorporate. Use a spatula, and stir until all the chocolate is melted and everything is well incorporated. Let it sit for a few minutes.
#3. Transfer to a dish, cover, and refrigerate for 4 -5 hours to chill.
#4. Use a mini-ice cream scooper and scoop about 1 Tbsp. of the truffle mix. Roll into the cacao powder until coated.
#5. Repeat the process with the rest of the mixture.
#6. Refrigerate the truffles for 2 hours before serving them. Enjoy!
How to Store Your Boozy Chocolate Truffles
- Truffles are best enjoyed when at room temperature, however, they last longer (and hold their shape better) when refrigerated.
- I keep them in an airtight container in the refrigerator and just take them out a couple of minutes before serving them or gifting them. (As an Amazon Associate, I earn from qualifying purchases.)
More Dessert Recipes to Try
If you’ve enjoyed this Boozy Chocolate Truffles, I highly recommend trying these other recipes:
- Apple Tarte Tatin
- Candy Cane Fudge
- Cinnamon Apple Crisp
- Cherry Pecan Ice Cream
- Cherry Almond Clafoutis
- Cinnamon Apple Blondies
- Lemon Strawberry Shortcake
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Jump to Recipe
Boozy Chocolate Truffles
These boozy chocolate truffles are incredibly delicious and super easy to make. They are also a crowd favorite so they make a great homemade gift idea for the holiday season.
Ingredients
- 1 ¼ Cup heavy cream
- 4 Tbsp Grand Marnier (or you can substitute other liqueur such as Amaretto or Bailey’s Irish Cream)
- 1 Tsp orange zest
- 1 Pound chocolate chips or melting chocolate
- ½ Tsp vanilla extract
- Pinch of sea salt
- Cacao powder for coating
Instructions
In a small pot over medium heat, stir the heavy cream, Grand Marnier, orange zest, sea salt and vanilla extract. Bring to a gentle simmer and remove from heat.
Add the chocolate chips or melting chocolate and let it sit for a couple of minutes. Then stir to incorporate. Use a spatula, and stir until all the chocolate is melted and everything is well incorporated. Let it sit for a few minutes.
Transfer to a dish, cover and refrigerate for 4 -5 hours to chill.
Use a mini-ice cream scooper and scoop out about 1 Tbsp of the truffle mix. Roll into the cacao powder until coated.
Repeat the process with the rest of the mixture.
Refrigerate the truffles for 2 hours before serving them.
Notes
Truffles are best enjoyed when at room temperature, however, they last longer (and hold their shape better) when refrigerated.
I keep them in an airtight container in the refrigerator and just take them out a couple of minutes before serving them or gifting them.
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