Rich Chocolate Truffles


  • 3/4 cup of heavy cream
  • 13 oz of dark chocolate, grated
  • 2 and 1/4 oz butter, chopped
  • 2 tbs Cointreau
  • dark cocoa powder, for rolling
  • Place cream in a small pan and bring to the boil.
  • Remove from the heat and stir in the chocolate until completely melted.
  • Add the butter and stir until melted.
  • Stir in the Cointreau.
  • Transfer to a large bowl, cover and refrigerate for several hours or overnight, or until firm enough to roll.
  • Quickly roll tablespoons of the mixture into balls, and refrigerate until firm.
  • Roll the balls in the cocoa, shake off any excess and return to the refrigerator.
  • Serve at room temperature.


Print Recipe

No Comments

Leave a reply