Learn the principles behind truffle making and try out these delicious recipes for liqueur infused chocolate treats.

Truffles 3 Ways

Here are the ingredient lists for the three kinds of truffles we’ll be making:

Limoncello Coconut Truffles

  • 8 oz. good quality white chocolate
  • 1/2 C. heavy whipping cream
  • 2 tbsp. unsalted butter, cut into pieces
  • 4 pieces of lemon peel
  • 1 tbsp. toasted coconut flakes
  • 2 tbsp. Limoncello
  • Extra toasted coconut llakes for coating truffles
  • Melted white chocolate for coating truffles
  • Lemon sugar crystals for decorating

Coffee Liqueur Chocolate Truffles

  • 8 oz. good quality dark chocolate
  • 1/2 C. heavy whipping cream
  • 2 tbsp. unsalted butter, cut into pieces
  • 1 tbsp. coffee grounds
  • Pinch of sea salt
  • 2 tbsp. coffee liqueur
  • Mixture of ground espresso and cocoa for coating truffles
  • Melted dark and milk chocolates for coating truffles
  • Dark chocolate decorations

Spicy Rum Cherry Chocolate Truffles

  • 8 oz. good quality dark chocolate
  • 1/2 C. heavy whipping cream
  • 2 Tbsp. unsalted butter, cut into pieces
  • 2 Tbsp. Benjamin Twiggs cherry pepper jam (or substitute habanero or jalapeno jelly blended with cherry preserves)
  • 2 Tbsp. drunken cherry rum (I took 24 dried cherries and macerated them in 3 tablespoons of Bacardi Torched Cherry Rum overnight. Then, I drained off the rum and kept the cherries and the rum for the recipe.)
  • 24 drunken rum cherries, chopped small
  • Spiced cocoa powder for coating truffles (I used just a pinch of cayenne and chili powder with a pinch of sea salt.)Melted milk and dark chocolate for coating truffles


First, I infused the cream with flavorings – here it was lemon zest and toasted coconut for the Limoncello Coconut Truffles and ground coffee for the Coffee Liqueur Chocolate Truffles. I set the cream infusions aside to get more flavorful in the fridge.

The Martini Diva Liqueur Infused Truffles

Second, I chopped up all my chocolate into very small pieces while I watched television.

The Martini Diva Liqueur Infused Truffles

Next, I melted my chocolate in a double boiler, stirring constantly.

The Martini Diva Liqueur Infused Truffles

When the chocolate was pretty much melted, I got my cream out of the fridge and into a small saucepan to scald. It only takes a minute or so for the cream to get warm. Please note I said “scald” not “boil”. You only want the cream to start bubbling around the edges so it’s warm enough to melt the chocolate.

The Martini Diva Liqueur Infused Truffles

Then, I poured the warmed cream over the melted chocolate, stirring as I poured. This is now officially a ganache! I continued to stir as I added the pieces of butter, the liqueur and/or jam and the truffle additions (this is where I would add in chopped nuts, bits of dried fruit.)

The Martini Diva Liqueur Infused Truffles

After the ganache was completely blended and nice and shiny (from the butter), I applied a layer of plastic wrap right to the surface and put it in the refrigerator to set up for a few hours.

This type of ganache sets up pretty hard, so when you want to make the truffles you’ll need to take it out of the fridge and allow it to warm up until you can scoop and roll it into balls. I brought mine out 2 hours ahead of shaping time.

By the way, this ratio of cream to chocolate is specifically for making truffles. If you want a ganache to spread or pipe you need to bring the ratio of cream up to equal proportions with your chocolate. This mixture can also be whipped for a lighter frosting.

Once my ganache has reached a warm enough temperature to roll, I simply grab a spoon, scoop out enough to roll a 1″ ball in my hand, and roll it! I place each ball on a parchment-lined cookie sheet until I’ve finished the amount I want.

Since you can keep ganache for a few weeks in the fridge and up to three months in the freezer, I often only do what I intend to serve and save the rest for another day. I have also been known to take the remaining ganache, warm it up a bit and add a little more cream then use it as a frosting.

The Martini Diva Liqueur Infused Truffles

I roll my truffles in a number of coatings like cocoa powder, crushed nuts, crushed coconut, crushed candies – the type of dry coating here is wide open to your own preferences.

I also save a few truffle balls aside to dip in a tempered chocolate coating. You can use all types of chocolate here like dark, semi-sweet, milk and white chocolate, and these can be dipped into the dry toppings as well.

Truffles in box

They make great gifts!

Truffles are easy to make, really! But they’re not a quick process. It took me two days to complete all the truffle recipes here but it was two days of fun. It was also two days of making a complete chocolate mess of my kitchen and myself, but in the end I had over 60 handmade truffles in a variety of flavors, colors, and coatings.

Happy truffling!

This post was originally published at The Martini Diva, here.

Terri a.k.a. The Martini Diva aka Pop Art Diva is the creator and curator of PopArtDiva.com, ColoringLifeHappy.com, TheMartiniDiva.com, MartiniDiva.com, ShopPopArtDiva.com, ColoringBooksArt.com and MartiniDivaBoutique.com

Terri Dennis, aka The Martini Diva aka Pop Art Diva, is a professional graphic designer and illustrator with a passion for cocktails, creativity and enjoying life with a twisted sense of humor that is balanced off with a dash of reality and a splash of work ethic.

When she’s not creating cocktails, she’s creating contemporary pop art and cocktail art, writing about cocktails and illustrating coloring books.

She lives in Tucson, Arizona with her new happy hour wing man, Bailey The Cat, assorted wild critters and lots and lots of thorny cacti.

Terri aka The Martini Diva aka Pop Art Diva is the creator and curator of PopArtDiva.Com, ColoringLifeHappy.com, TheMartiniDiva.Com, MartiniDiva.Com,


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