I wrote about making chocolate truffles a long time ago on this blog, but wasn’t perfectly satisfied with the results.
Let’s just say I’ve learned a few things since then, and now realize that there are several factors that come together to make delicious truffles.
Not long after writing that post, I met a chef who makes the most delicious truffles ever…and he taught me one of his secrets: the stand mixer.
I’ve never seen a recipe that uses the stand mixer to make truffles, but it makes sense if you think about it.
Whipping up the cream and chocolate in the mixer adds air to the ganache, making it melt-in-your-mouth smooth and light. And oh are these melty, chocolatey goodness.
Notes for Making Holiday Truffles with a Boozy Twist
- Don’t use cheap chocolate chips. When the chocolate is the star, you want to use the highest quality ingredient you can find.
- Although sprinkles are optional, they definitely add a fun and easy twist to your truffles.
- Hands down the best zester I’ve ever used is a microplane. It creates the perfect tiny pieces that aren’t too big for truffles. (Seriously, no one wants truffles that are ruined with chunks of zest)
Holiday Truffles with a Boozy Twist
- 10 oz bag of good quality dark chocolate chips
- 2 tb butter sliced into small pieces
- 0.5 cup + 1 tb heavy cream
- Sprinkles for topping
- 3 Tbsp liquor of your choice I made one batch each of Frangelico and Cointreau
- 1 Tbsp orange zest if using a citrus liquor such as Cointreau or Grand Marnier
- Place chocolate chips in the bowl of a stand mixer, fitted with the whisk attachment.
- Combine cream & butter in a small saucepan. Heat over medium heat, stirring frequently until butter melts and mixture comes to a boil. Immediately pour over chocolate and let sit for 2 minutes until the chocolate has softened.
- Whisk chocolate on low until it starts to melt, increasing speed as the chocolate melts further. When the chocolate is completely melted and fluffy, add zest ( if using) and liquor of your choice.
- Place chocolate mixture in refrigerator and chill until firm (approximately 3 hours)
- Using a melon ball scoop, scoop out chocolate mixture and roll into balls. Place on a parchment lined baking sheet.
- Finish with topping of your choice. I used sprinkles for the holiday season. You could always dip them into chocolate for a candy shell, or cocoa powder or even scented sugar.
adapted from Brit + Co