Hola and Happy Thanksgiving!
This year thanksgiving will look very different for a lot of families, but this doesn’t mean that you can’t cook and bake your favorite dishes. I will pretty much cook and bake the same and I will have lots and lots of leftovers! Yum! I love Thanksgiving leftovers. Who doesn’t, right? lol.
For dessert, I always make pies and some treats. This year I am making coffee liqueur truffles. Oh yum! If you don’t seem too convinced about these truffles, check out my blackberry liqueur truffles. Or make both to please the crowd or yourself lol 😉
I love making these truffles because you can make them up to 1 week ahead of time! My mom always makes truffles near Christmas because she is a chocoholic and she knows I am too LOL!
I highly suggest using good quality chocolate, don’t go cheap!
- 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!