Perfect chocolate truffles melt in your mouth. Make them even better with a touch of liquor and sprinkles to make these holiday truffles with a boozy twist.
chocolate, sprinkles, truffles
bag of good quality dark chocolate chips
sliced into small pieces
+ 1 tb heavy cream
Sprinkles for topping
liquor of your choice
I made one batch each of Frangelico and Cointreau
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.
* The number of truffles you end up with will vary, depending on the size of each truffle
adapted from Brit + Co