Chocolate and Drambuie truffles

  • Petit four
  • easy
  • 15
  • 60 minutes


First published in 2015
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Chocolate truffle

Start the truffles by combining the cream and butter in a pan. Place the chocolate in a large bowl. Bring the cream and butter to the boil, then pour over the chocolate. Add the coffee and whisk well
Place the bowl on top of another one filled with ice cubes and a bit of cold water. Whisk the chocolate mixture energetically until it starts to thicken (about 5 minutes) then add the Drambuie
  • 4 tbsp of Drambuie
When the mixture is thick enough to hold its shape, spoon into a piping bag. Cover a tray with cling film, pipe 30 truffles onto it then leave in the fridge to set
When set, roll the truffles onto a plate and cover with the cocoa powder. Shake them, four at a time, in your hand to loosen any excess cocoa. Store in a container in the fridge, until ready to serve
First published in 2015
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