Amy's Kitchen Blog

A Culinary Journey

Dark Chocolate Truffles


These truffles are great if you like dark chocolate. I couldn’t really taste the Godiva Liqueur, so next time I plan to omit that and just add a little more heavy cream instead. It could also be replaced with a flavored liqueur to give it a little extra taste (like something hazelnut or berry flavored).  It’s a pretty standard plain chocolate truffle recipe.


Makes about 30 truffles using 1.5 teaspoon scoop.


7 ounces dark chocolate (Nói Síríus, 70% extra bitter)
1 tablespoon butter
1/2 cup heavy cream
1.5 tablespoons Godiva Original Dark Chocolate Liqueur
unsweetened cocoa powder


  1. Break chocolate into small pieces and melt in double boiler.
  2. When chocolate is melted, stir in butter and heavy cream until uniformly mixed.
  3. Remove from heat and stir in liqueur.
  4. Refrigerate until firm.
  5. Scoop out truffles and roll in hands to make round (these don’t have to be flawless spheres, the cocoa powder will cover up a lot of imperfections in shape). It helps to coat hands in cocoa powder first to reduce the stickiness of the chocolate as it melts between your hands. I also found it easier to scoop a few truffles, then roll them all instead of scooping and rolling each one individually because of the mess they made on my hands.
  6. Roll truffles in cocoa powder, tap to remove excess, and refrigerate until firm. Store in fridge for up to 2 weeks.



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