How do YOU say “thank you” to someone? Or “happy birthday”? Maybe you want a little special something to present your favorite hostess the next time you’re invited to her celebration. I consider a bottle of wine a somewhat thoughtless gesture. I mean really, all you’re doing is reaching into your wine stash and grabbing the bottle you were planning on drinking that night. And that exquisitely slim, leather-bound volume of poems you love is a real shot in the dark and, I don’t know about you, but the only flowers I can afford are the grocery store variety and, quite frankly, if I don’t want them in my house I certainly wouldn’t take them over to yours! But a gift of chocolate is always, always welcome. These nubby little nuggets of flavor are soooo easy to make, easy on the wallet and easy to pop in your mouth. I started making them to give away back in the ’70’s and they’ve been a hit every time I’ve shared them. The beauty of Chocolate Truffles is they can be made with or without liquor. And just about any kind of liquor is a magnificent addition. I’ve used Bailey’s, Grand Marnier, Kahlua, Amaretto, Chambord, Metaxa even dark rum. It’s all good. Except maybe Jaegermeister. Although it may taste good…I’ve never tried it. I just don’t think something that tastes like cough syrup would marry well with rich, dark chocolate. The recipe doesn’t call for a large quantity of chocolate so make certain you’re using the best quality you can find. The truffles do need to be refrigerated and are best served after sitting out for 15 to 20 minutes. Enjoy!
Chocolate Truffles
- 1/4 cup heavy cream
- 2 tablespoons liquor, optional
- 6 ounces semi-sweet or sweet dark chocolate
- 4 tablespoons butter
- any of the following to roll the truffles in: unsweetened cocoa, confectioners sugar, toasted, finely chopped pecans, toffee bits, coconut, chocolate flakes, sugar sprinkles
- In a small, heavy pot boil the cream until it has reduced to 2 tablespoons.
- Remove from the heat and stir in the liquor, if using, and the chocolate. Stir well until the chocolate has completely melted. Return to low heat if necessary continuing to stir.
- Stir in the butter, mixing until completely smooth.
- Pour into a shallow container, cover and chill in the refrigerator 30-40 minutes or until firm.
- With a small melon baller, scoop out 1″ portions and shape into balls with your fingers. You can also cut out 1″ portions with a small knife. I like the balls roughly shaped as they look better than perfect spheres.
- Roll the balls in cocoa powder, confectioner’s sugar or any ingredient you wish.
- Cover truffles and store in the refrigerator.
- Allow to sit out at room temperature for 15-20 minutes prior to serving.
The Irreverent Kitchen 
Look divine, I’ll be trying these!
I’m planning to make these for my son’s birthday, for him to take back to college with him on Sunday. I love the simplicity of the recipe, and your commentary is marvelous.
He’ll love them! The toffee ones are our favorite then the cocoa. Dangerous stuff for a girl trying to watch her figure!!