Blackberry Liqueur Chocolate Truffles

Joy of Spanish Cooking
by Joy of Spanish Cooking
25 Truffles
1 hr 40 min


I talked to my mom on the phone yesterday and she told me that she made chocolate truffles. That gave me the thought of making them myself. That’s all the inspiration I need! I did want to add my own little spin on them so I added a little Blackberry Liqueur. Berries and Chocolate go great together!

When I make truffles I like to use high quality chocolate (I always try to buy high quality chocolate anyways😜).

I highly recommend NOT TO use chocolate chips because they will not melt into truffle consistency. Pure chocolate is sold in the baking aisle in 4 ounce chocolate bar or even bigger!

Let’s jump into the recipe:

Blackberry Liqueur Chocolate Truffles
Recipe details
  • 25  Truffles
  • Prep time: 10 Minutes Cook time: 90 Minutes Total time: 1 hr 40 min
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  • 8 oz 60% Cacao Bittersweet Chocolate, Chopped Use good quality chocolate
  • 3/4 cup heavy cream
  • 2 Tbsp Butter Room Temperature
  • 3 Tbsp Blackberry Liqueur Feel free to add an extra tablespoon!

Fill bottom of double boiler with water and place on low heat. Place the chopped chocolate and the heavy cream in the top of double boiler and allow it to melt.
Once the chocolate is almost melted, add the butter and whisk.
Add the blackberry liqueur and stir until the chocolate has completely melted and all the ingredients are fully incorporated.
Pour the mixture into a flat shallow dish and place a piece of plastic wrap directly on the surface. Refrigerate for at least 90 minutes or overnight.
Scoop the truffle mixture (I used a small scooper) and roll each by hand into bite-sized balls.
Roll each into the toppings and enjoy!
Toppings: unsweetened cocoa powder, crushed nuts, chocolate sprinkles. (Be creative and add your own topping)
Bon profit!
Joy of Spanish Cooking
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