Chocolate truffles with liqueur - photo 1
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Chocolate truffles with liqueur

Wegetariańskie Valentine's Day Desserts 90 min Medium 6 wyświetleń ~25.44 PLN - (0)
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Description

Delicate chocolate truffles with coffee liqueur are an elegant dessert perfect for Valentine's Day. These small, velvety balls of ganache — a combination of dark chocolate and cream — enriched with silky butter and a hint of liqueur, are rolled in natural cocoa or decorated with chopped pistachios. The truffles have an intense chocolate aroma with a subtle hint of alcohol, are creamy on the inside, and slightly bitter on the outside. Serve them in small paper cups on a plate decorated with fresh fruits or edible gold flakes, as a sophisticated accompaniment to coffee or after dinner. Their visually appealing appearance and rich flavor make them an excellent, romantic gift for a loved one.

Ingredients (8)

Servings:
12
  • Dark chocolate 70% 200 g
  • 30% cream 120 ml
  • Butter 30 g
  • Coffee liqueur (Baileys or similar) 30 ml
  • Natural cocoa powder 40 g
  • Sea salt 1 g
  • ✨ Opcjonalne
  • Chopped pistachios (for decoration) 30 g
  • Vanilla extract (optional) 1 łyżeczka
💰 Szacowany koszt dania: ~25.44 PLN (2.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take all the ingredients out of the fridge about 15–20 minutes before starting, so that the butter and cream are not cold — they will blend more easily with the chocolate. Chop the chocolate finely with a knife on a cutting board; the smaller the pieces, the faster they will melt under the influence of the hot cream.

Ingredients: Dark chocolate 70%, Butter, 30% cream
Use a sharp knife and a large cutting board. Small chocolate pieces melt faster, and you'll achieve a smoother mixture more easily. If the chocolate is in bars, breaking it by hand will give you larger pieces — in that case, longer stirring will be needed.

Preparing the ganache

2

Pour 120 ml of cream into a small saucepan. Heat over medium heat, stirring occasionally, until the cream starts to almost boil: small bubbles will appear at the edge and steam will rise from the surface (about 3–5 minutes). Do not let it come to a full boil — the cream should not be bubbling.

Ingredients: 30% cream
Use a saucepan with a diameter of 16–18 cm and a thick bottom to prevent the cream from burning. Note: do not leave it unattended — the cream quickly goes from hot to boiling.
3

Remove the hot cream from the heat and immediately pour it evenly over the finely chopped chocolate placed in a large, heatproof bowl. Wait 30 seconds — the heat will start to melt the chocolate.

Ingredients: Dark chocolate 70%, 30% cream
Use a metal or glass bowl placed on a dry surface. Slowly pour in the cream to avoid splashing. Allow 30 seconds for "resting" before you start mixing — this will let the chocolate gently soften.
4

After 30 seconds, gently mix the cream with the chocolate in a spiral motion from the inside out using a spatula or spoon, until the mixture is smooth and homogeneous. Add the butter cut into small pieces and the liqueur, and mix again until the butter is completely melted and combined with the mixture. Add a pinch of salt and optionally vanilla extract, and mix briefly.

Ingredients: Butter, Coffee liqueur (Baileys or similar), Sea salt, Vanilla extract (optional), Dark chocolate 70%, 30% cream
Use a silicone spatula or a wooden spoon. The mixture is ready when there are no lumps of chocolate and it has a shiny, smooth finish. If the mixture is too thick after adding the butter, you can gently warm the bowl over steam, but do this for a very short time.

Cooling the ganache

5

Cover the bowl with plastic wrap so that the wrap touches the surface of the ganache (this will prevent a skin from forming). Set aside to cool at room temperature for 30–45 minutes, then place the bowl in the refrigerator for at least 2 hours, until the mixture hardens and can be shaped by hand.

Ingredients: Dark chocolate 70%, 30% cream, Butter, Coffee liqueur (Baileys or similar)
Use plastic wrap and cover the bowl tightly. The cooling time may vary depending on the refrigerator temperature; the mixture should be firm enough to scoop it with a teaspoon without spilling.

Shaping the truffles

6

Take the chilled ganache out of the fridge. Prepare a plate or board dusted with cocoa (you will leave some cocoa for coating). Use an ice cream scoop or two small spoons to take a portion of the mixture (about 18–20 g for one truffle). Transfer the portion to the plate and quickly shape it into a ball with your hands; if the mixture is too hard, wait 2–3 minutes at room temperature to make it easier to shape.

Ingredients: Natural cocoa powder, Dark chocolate 70%
The easiest way is to use an ice cream scoop, which provides even portions. Slightly greased hands (wiping them with a small amount of butter) will make shaping easier. Work quickly to prevent the mixture from becoming too soft.

Coating and decoration

7

Coat each formed ball in sifted cocoa: pour cocoa into a wide plate, place the ball and roll it with a teaspoon until it is evenly covered. For variety, you can coat some of the truffles in chopped pistachios (optional) or lightly sprinkle with sea salt flakes.

Ingredients: Natural cocoa powder, Chopped pistachios (for decoration)
For coating, use small pastry tongs or 2 teaspoons to avoid touching the truffles with your fingers after coating. Additionally, you can add chopped pistachios to enhance the flavor/texture.

Cooling and serving

8

Place the finished truffles in paper liners and put them in the refrigerator for at least 30 minutes before serving, so they achieve the right consistency. Take them out of the refrigerator 10–15 minutes before serving, so the center is not too hard.

Ingredients: Dark chocolate 70%, Natural cocoa powder
Praline cups or small cupcake liners are perfect for serving. Serve the truffles at a slightly chilled temperature, not ice-cold — this is when their flavor and aroma are best released.

Fun Fact

💡

The word 'truffle' comes from the truffle mushroom, which resembles the shape of round pralines. The first chocolate truffles appeared in Europe in the late 19th century as a result of experiments with ganache.

Best for

Walentynki Romantyczna kolacja Elegancki deser po uroczystej kolacji

Tips

🍽️ Serving

Serve the truffles on a small decorative plate in paper cups, alongside a cup of strong coffee or a small glass of liqueur. For a Valentine's effect, add edible rose petals or small red candies. Take the truffles out of the fridge 10–15 minutes before serving to achieve the perfect creamy consistency.

🥡 Storage

Store truffles in an airtight container in the refrigerator for up to 10 days. To avoid moisture condensation on the surface, take the container out and let it sit for 10–15 minutes before serving. You can also freeze truffles (arranged on a tray, then in a sealed bag) for up to 3 months; thaw slowly in the refrigerator for a few hours.

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