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Liqueur Truffles


  • 8 ounces bittersweet chocolate
  • 1 ounce unsweetened chocolate
  • 1/2 cup whipping cream
  • 1/4 cup unsalted butter
  • 3 tablespoons rum or any flavor liqueur desired*
  • Cocoa powder

* Rum or liqueur can be omitted if desired.


  1. In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally. Remove from heat, and stir in rum or liqueur. Pour into a small bowl; cool.
  2. Refrigerate for 2 hours, until mixture hardens.
  3. Using a melon baller, quickly form chocolate mixture into 3/4-inch balls.
  4. Refrigerate until cold.
  5. Roll balls in cocoa powder.
  6. Store in an airtight container. The truffles will keep up to 2 weeks in the refrigerator.

Yield: about 32 truffles

Per truffle: 68 cal, 7 g fat, 9 mg cholesterol, 2 g carbohydrates, 1 g fiber, 1 g protein, 3 mg sodium

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