I talked to my mom on the phone yesterday and she told me that she made chocolate truffles. That gave me the thought of making them myself. That’s all the inspiration I need! I did want to add my own little spin on them so I added a little Blackberry Liqueur. Berries and Chocolate go great together!
Let’s jump into the recipe:
8 oz 60% Cacao Bittersweet Chocolate, Chopped Use good quality chocolate 3/4 cup heavy cream 2 Tbsp Butter Room Temperature 3 Tbsp Blackberry Liqueur Feel free to add an extra tablespoon! Toppings: unsweetened cocoa powder, crushed nuts, chocolate sprinkles. (Be creative and add your own topping)
Fill bottom of double boiler with water and place on low heat. Place the chopped chocolate and the heavy cream in the top of double boiler and allow it to melt. Once the chocolate is almost melted, add the butter and whisk.
Add the blackberry liqueur and stir until the chocolate has completely melted and all the ingredients are fully incorporated. Pour the mixture into a flat shallow dish and place a piece of plastic wrap directly on the surface. Refrigerate for at least 90 minutes or overnight.
Scoop the truffle mixture (I used a small scooper) and roll each by hand into bite-sized balls.
Roll each into the toppings and enjoy!
Bon profit and Happy Holidays!
Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking