Chocolate Cointreau Truffles

Rough Cooking

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Chocolate Cointreau Truffles

July 12th 2010 08:46

Chocolate truffles are pretty easy to make, and when you consider what goes in to them there is no surprise that they taste fantastic. Chocolate, butter, cream and alcohol = Happy days!

Chocolate Cointreau Truffles

Makes about 30

185ml thick cream
400g dark chocolate, grated
70g unsalted butter, chopped
2 tablespoons, Cointreau
dark unsweetened cocoa powder for rolling

Place the cream in a saucepan and bring to the boil. Remove from the heat and stir in the chocolate until it is completely melted. Add the butter and stir until melted. Stir in the Cointreau. Transfer to a large bowl and cool for several hours or overnight until firm enough to roll.

Wet you hands with cold water and quickly dry. 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 fridge until you need. Serve at room temperature.

You could also try these using different alcohol such as Kaluah, rum or Frangellico.

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Posted By: Helen Randell - Category: No Category

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Comments

10 Comments. [ Add A Comment ]

Comment by Jason King

July 12th 2010 08:58

Sydney Table
Salty Popcorn
Total Randomness

You just made my day - have been thinking of what to make for a BBQ on Saturday night - everyone is bringing eat, salads and all the standard BBQ stuff - but no one is making a sweet - SOLD. Thanks Helen - let you know how I go and I pretty much have all the ingredients - AWESOME!!!

Comment by Jason King

July 12th 2010 08:59

Sydney Table
Salty Popcorn
Total Randomness

Maybe a Baileys Irish Cream one

Comment by Helen Randell

July 12th 2010 23:11

Rough Cooking

Mmmm, bailey truffles sound good

I am sure they will be delicous!

Comment by Lara M

July 14th 2010 05:32

Love Speaks
Food Slate

Mmm...just what I need!

Comment by Samantha Elley

July 14th 2010 11:32

Food Journo
The Sandwich Shak
Vintage Foodie
Little House among the Canefields

You have so won me over. There isn't an ingredient there I don't adore!

Sam

Comment by Helen Randell

July 14th 2010 19:39

Rough Cooking

Thanks for your comments girls. I can't argue - they're pretty good!

Comment by Jason King

July 17th 2010 11:46

Sydney Table
Salty Popcorn
Total Randomness

They were the favourite dish at the party Helen - Bailey's Irish Cream and 3.5TBSPs as opposed to 2 was pure GOLD - over 10 compliments so thank you so much!!!

Comment by Helen Randell

July 18th 2010 21:42

Rough Cooking

Awesome Jason! Nice work!

Comment by Cara

December 21st 2010 01:25

Top tip, use a frozen esky ice block to cool your hands in between rolling truffles, hands less messy and of course chefs right to lick the bowl afterwards of course, loved recipe loaded it with cointreau, baileys could be a winner too....