Chambord Chocolate Truffles

Chambord Chocolate Truffles

It’s … like… two weeks to Christmas. Is it time to start panicking yet? Why you might ask as this is the season to be jolly and merry and all that jazz. Don’t get me wrong when Christmas Eve rolls around I will be merrily dancing around the Christmas tree. Mentally at least as there might not be enough room to actually squeeze my full stomach between the tree and the wall.

Chambord Chocolate Truffles

Sometimes the road to the beginning of Christmas seems loooong and winding and stressful. Did I mention long? Trying to squeeze Christmas shopping between long work days. The tube carriages being fuller and fuller during the morning and evening commute. Weather not cooperating by when it’s supposed to be crispy and bright, it’s actually extremely windy, wet and miserable. People rushing and shoving you as they try to get through their versions of the pre-season to be jolly.

Chambord Chocolate Truffles

Have I made you depressed yet? Good! So now it’s the perfect time to turn to chocolate and booze. *wink*. Not necessarily in that order. My favourite Christmastime poison is Chambord Black Raspberry Liqueur. I have it Sex and City style in Champagne Cocktail during Christmas lunch, but for now I have retained myself to having it in truffles. In Chambord Chocolate truffles to be exact which I currently cannot stop eating.
And oh, these Chambord Chocolate Truffles make cute Christmas pressies as well if you are one of those people I envy who actually end up making all their gifts.

Chambord Chocolate Truffles

Chambord Chocolate Truffles

Chambord Chocolate Truffles

Chambord Chocolate Truffles

Preparation time: 20 min (+cooling and rolling time)
Makes: 40-45 chocolate truffles

Ingredients:
150 g dark chocolate
200 g milk chocolate
¾ cup heavy cream
pinch of salt
5 tbsp Chambord (Black Raspberry Liqueur)
Sprinkles (I used Pink Glimmer Sugar Sprinkles)

Directions:
Finely chop or shave both dark and milk chocolate. Place in a medium bowl. Set aside. In a saucepan bring the cream to boil. When the cream starts to boil remove from heat and add the salt and Chambord. Carefully place back to the heat to warm up the mixture and remove from the heat immediately when the cream reaches boiling point. Pour the hot cream mixture on top of the finely shaved chocolate and whisk until smooth. Cover and refrigerate for 2 hours or overnight — until the chocolate mixture is thick and firm. Cover a large plate or a baking pan with foil. Pour the sprinkles into a large shallow plate. With a spoon or a melon scooper take small scoops of the truffle mix and roll them into balls. Dip the balls one at a time into the sprinkles and roll them around. Place the truffles on the foil covered baking pan and refrigerate for at least an hour. If the truffle mix gets too soft, place it back to the fridge for 15-30 minutes and then continue. Store the truffles in an airtight container the fridge.
Recipe adapted from Pine Ridge Vineyards

Chambord Chocolate Truffles

Chambord Chocolate Truffles
 
Cook time
Total time
 
Author:
Recipe type: sweets
Serves: 40-45
Ingredients
  • 150 g dark chocolate
  • 200 g milk chocolate
  • ¾ cup heavy cream
  • pinch of salt
  • 5 tbsp Chambord (Black Raspberry Liqueur)
  • Sprinkles (I used White and Gold Sugar Sprinkles)
Instructions
  1. Finely chop or shave both dark and milk chocolate.
  2. Place in a medium bowl. Set aside.
  3. In a saucepan bring the cream to boil.
  4. When the cream starts to boil remove from heat and add the salt and Chambord.
  5. Carefully place back to the heat to warm up the mixture and remove from the heat immediately when the cream reaches boiling point.
  6. Pour the hot cream mixture on top of the finely shaved chocolate and whisk until smooth.
  7. Cover and refrigerate for 2 hours or overnight — until the chocolate mixture is thick and firm.
  8. Cover a large plate or a baking pan with foil.
  9. Pour the sprinkles into a large shallow plate.
  10. With a spoon or a melon scooper take small scoops of the truffle mix and roll them into balls.
  11. Dip the balls one at a time into the sprinkles and roll them around.
  12. Place the truffles on the foil covered baking pan and refrigerate for at least an hour.
  13. If the truffle mix gets too soft, place it back to the fridge for 15-30 minutes and then continue.
  14. Store the truffles in an airtight container the fridge.

 

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