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St Valentine’s Day is, if nothing else, an opportunity to impress. If your usual level of effort is to stop at the service station on your way home for a nondescript box of overpriced chocolates, I have a better idea for you this year: homemade chocolate truffles.
A little bit of planning ahead is required (by way of shopping for a few ingredients and a little preparation time) but I promise that making your own chocolate truffles, and adding some bespoke flavourings to step them up, will go down a treat.
There are two ways forward with this plan; you can either make the truffles a day or two in advance and box them up ready to present to your partner on the day/evening itself, or you can make the truffle mixture closer to the day and then bring out the bowl of chocolate at dessert time, ready for you both to have a go at making the truffles together. For the latter you’ll need around ten minutes of prep time and two hours for the mixture to cool.
To test this out, I followed Jamie’s recipe for his Amazing DIY chocolate truffles and found them to be a breeze to make. It simply involves heating up some double cream to just bubbling point, adding a knob of butter and a sprinkle of sea salt and stirring through the chocolate until it melts with the heat of the warm cream.
Then it’s just a case of flavouring your truffles. In Jamie’s recipe, he suggests adding a splash of brandy, so I tried making the truffles with a splash of vodka (you can use any flavoured vodka, too – cherry vodka works particularly well, or Krupnik, Polish spiced honey vodka) and I made a second batch with a splash of Grand Marnier and some finely grated clementine zest. Rum, whisky and even gin truffles work, too!
Other (non-alcoholic) additions could be a drop or two of peppermint extract, some Valencian orange extract, or perhaps some rose ‘spice drops’. I’ve even seen some salted caramel extract in the shops, so you can get creative with your flavourings. If you want to try more than one flavour, once the chocolate has melted into the cream you can split the truffle mixture into a couple of separate bowls and stir through your flavourings.
You may notice that Jamie suggests adding a splash of boiling water if your mixture splits – this really does work. Once you’ve added the water, use a big whisk and give the mixture a really good stir to make it smooth again. Be brave and don’t panic!
When you are ready to serve your DIY dessert, simply take the truffle mixture out of the fridge and have some chopped nuts (hazelnuts and pistachio nuts are great), a little cocoa or some freeze-dried strawberry powder set out in small bowls. I used some salted caramel hot chocolate powder leftover from Christmas. Serve your truffles with a couple of small glasses of liqueur or vodka shots. Don’t forget to bring out a little teacup of hot water with some teaspoons to scoop up the truffle mixture and roll into little balls, too.
Let me know how you get on, and what you flavoured your DIY truffles with!
You can find plenty more romantic meal ideas here.
Homemade Filled Chocolates Are Easier Than You Think
If you want to wow your special someone on Valentine&aposs Day, skip the store-bought box of chocolates and make your own. It&aposs easier than you think, and your valentine will feel the love you put into a box of handmade chocolates you made just for them. I&aposll walk you through how to make molded and filled chocolates step by step, and show you how to package them for Valentine&aposs Day, anniversaries, birthdays, or any special occasion.
What says romance better than a box of chocolates? I don’t know about you, but I like mine dark. And while a simple bar is nice, a special occasion calls for something special – like truffles!
If you go to any fancy chocolate shop, you’ll most likely see a display of beautiful, round nuggets of chocolaty goodness. Can I let you in on a secret? You can make these fancy treats at home, using all your favorite natural ingredients with this chocolate truffle recipe!
Chocolate Truffles are made up of a chocolate ganache center that is coated in cocoa powder or some other coating, like chopped nuts, toasted coconut, or a layer of firm chocolate. The ganache base is incredibly easy to make using a high-quality chocolate bar and warm, heavy cream, but we’re taking things a bit further today so you have complete control over all the ingredients that go into this chocolate truffle recipe.
Once the ganache is allowed to solidify, you will be portioning it out and shaping it into little spheres. As you shape your truffles, don’t worry if they aren’t perfectly round. The original French truffles were a bit lumpy too. That’s actually how they got their name. It was thought that the little lumpy spheres coated in cocoa powder looked similar to little, dark and knobbly, black truffle mushrooms.
Health Benefits of Chocolate
We all know a little chocolate can go a long way to brighten our day. But, did you know that dark chocolate (which we use in this chocolate truffle recipe) has some other health benefits too?
- Good for your heart: Small amounts of dark chocolate may be able to help lower blood pressure by improving blood flow and circulation.
- Good for your brain: Dark chocolate can also increase blood flow to the brain, helping to improve mental functioning.
- Full of antioxidants: Dark chocolate is loaded with antioxidant compounds like polyphenols and flavanols. Antioxidants help fight free radicals which can damage cells.
- High in vitamins and minerals: Dark chocolate is packed with minerals like potassium, zinc, magnesium, selenium, and iron.
As if you needed more reasons to try this homemade chocolate truffle recipe!
Custom Chocolate Truffle Recipe Flavors
The great thing about this chocolate truffle recipe is that you can flavor them however you like.
I like to divide my batch of ganache into four bowls and stir in four different flavorings. (Just be sure to label which bowl is which flavor!) Feel free to get creative with your own! Below are just some of my favorites:
- Orange – Get your chocolate orange fix from orange zest, orange oil, orange liqueur, or chopped candied orange peel.
- Ginger – Chopped candied ginger works well. (Find organic candied ginger here.)
- Liquor and Liqueurs – amaretto, brandy, rum, etc.
- Peppermint – Get a mint chocolate flavor with peppermint extract (learn to make your own extract), oil, or mint liqueur.
- Heat – Add some heat with chili oil or chili powder.
- Coffee flavors – Give the chocolate a kick with espresso powder or coffee liqueur.
- Extracts – Use any pure extracts, like vanilla.
When adding the flavoring to this chocolate truffle recipe, taste the ganache to be sure you have reached a level of flavoring you like. Keep in mind that the flavor of zest and candied fruit (like citrus peel and ginger) will become more pronounced as the truffles set and the flavor has time to infuse the chocolate.
Important Notes Before Beginning
Instead of using heavy cream and a chopped chocolate bar for our ganache, with this chocolate truffle recipe we’re making the chocolate and the ganache at the same time. The butter, honey, and cocoa powder create your dark chocolate base, and the heavy cream turns that chocolate into a ganache. Off of the heat, we add in our flavoring, and then the whole mixture gets a good chill down so that it will be easily shaped into little truffle balls.
If your ganache breaks (or starts to look curdled) don’t fret! This is due to the fat and liquid separating. There is an easy fix. Just heat a few tablespoons of cream and stir it slowly into the broken ganache until it comes together again.
How to make these Classic French Chocolate Truffles
This recipe is simple and made with only 4 ingredients: heavy cream, chocolate, vanilla extract and cocoa.
The recipe starts by making the chocolate ganache – a mixture of melted chocolate and warmed cream. Chop the chocolate very finely and place it in a heat proof bowl. Heat up the heavy cream in a sauce pan. You want the cream to be quite warm, but not yet having reached a boiling point. To check if the cream has reached the right temperature, look for tiny bubbles forming around the edges of the pan. At this point, take the sauce pan off the heat and immediately pour it over the chocolate.
Stir until the chocolate melts entirely, add some vanilla extract and stir again to blend. I am a traditionalist when it comes to chocolate truffles, and I like to allow the chocolate flavor to shine. For this reason, I often simply opt for vanilla extract. But feel free to get creative if you would like – almond extract, orange extract, espresso bitter or even a splash of rum or Grand Marnier.
You then let the bowl cool completely to room temperature before refrigerating it for at least 6 hours – or ideally overnight. The ganache is set when it’s thick and firm.
For shaping the truffles, you can use a cookie scoop or a classic spoon. Scoop out about a tablespoon worth of the ganache and roll it quickly between your hands to shape it like a ball. For this step, I like to dust some cocoa on the palms of my hands so the truffles don’t stick. You also want to work quickly, as the more the truffles stay in your hands, the warmer and softer they will get. When shaped, roll each truffle in cocoa powder.
It is best to keep the truffles refrigerated until you are ready to serve and enjoy them.
How to Make Milo Truffles with Wafer “Must Try Recipe”
Truffles, not to confused with the English dessert trifle, are sweet confectionaries that originated from Europe and parts of America. They are these bite-sized spherical chocolate ganaches that are coated in all kinds of toppings. These toppings can range from chocolate powder to nuts. The pastries usually let their creativity run wild or stick to tradition.
There are huge varieties of truffles found throughout Europe with different countries having a signature truffle recipe. This dessert treat is mostly associated with the rich and is commonly eaten as a dessert during a fancy meal.
In fact, truffles, the dessert, got its name from truffles, the mushroom, that became sought after for its flavor and rarity. It’s a rare ingredient because it can only grow in the wild in certain parts of the world. Harvesting these truffles can also prove to be a challenge and contributed to it becoming a sought after commodity all around the world.
It’s a celebrated flavoring agent all around the world, albeit a rare one. It’s a sought after ingredient even here in the Philippines.
In 2018, the country celebrated its first-ever truffle festival which was held at Newport Mall. The chefs there celebrated by cooking dishes using the truffle as the ingredients. There seemed to be a variety of cuisines at the festivals although they had to get creative using truffle for Filipino recipes.
But we’re not dealing with that mushroom for today’s recipe. We’re more interested in the truffle confectionary made of chocolate ganache. Filipinos undeniably have sweet tooths with many being chocolate fanatics. Loads of chocolate products are shipped to the Philippines and we even have some chocolate products produced here in the country.
I’m definitely in the category of chocolate fanatics. I always have a sweet tooth since I was a child. The more teeth rotting the treat is the better. I had to reign it in as an adult though. I had some chocolate truffles before but they were always few and most are on the expensive side. It was always an exciting experience getting a piece of them because they’re always delicious.
I never thought I’d get to recreate them though because I’m not much of a chocolatier. The truffles I had always looked so complex and tasted it as well. It wasn’t until I’ve come across a truffle recipe tutorial on Youtube did it cross my mind to make my own at home.
Truffles don’t have to be such a complex treats to make. There are loads of videos on Youtube that only use 3 to 4 ingredients to make their homemade truffles and I’m determined to make my own.
The recipes online are fairly simple too. We can use everyday ingredients that are available in our kitchen. So I pondered a little bit, what are the ingredients we can use that anyone in the Philippines has access to create truffles. Of course, it’s Milo. We can create truffles with the Nestle drink, Milo.
Milo is a chocolate drink that comes in a pack in its powder form. It needs to be mixed with water and some sugar to create the delicious chocolate drink. I grew up with this chocolatey drink and have an available stock of Milo to this day. I remember the times when my cousins and I would snack on the Milo powder because it was still quite delicious for kids.
So why not make truffles with Milo? And I did just that after a few days of experimentation. This finished truffles recipe is a definite must-try if you love chocolates. We’re only using 3 ingredients and it’s all fairly inexpensive. I’m very satisfied with the finished product.
If you’re up for it, you can get creative and top this Milo truffle with all kinds of ingredients like nuts. Check out the list of ingredients and instructions down below on how to make these must-try milo truffles.
I had so much fun doing this recipe that I opted to make a video to go along with it. I’m sure kids and even adults everywhere would love it. Enjoy!
Summer Libations & Chocolate
BLACK SALT COCONUT NIB CARAMEL MARSHIE + DARK 'N' STORMY
BANANA RUM COCKTAIL + BANANA COCONUT CHOCOLATE BAR
ALDERWOOD SMOKED SALT CARAMEL MARSHIE + OLD FASHIONED
Easy chocolate truffles
Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts lightly toasted desiccated coconut or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.
Hand Rolled Dark Chocolate Ganache Truffles
Chocolate is probably my biggest weakness. I can “pass” on any other kind of food or dessert. But never chocolate. No matter how full I am, I ALWAYS have room for chocolate.
I learned how to make these Hand Rolled Dark Chocolate Ganache Truffles during a recent class I took at Theo Chocolate. Oh my – they are so delicious. The ganache filling just melts in your mouth. And the dark chocolate coating gives the perfect “snap” when you bite into it. You can get as creative and ambitious as you want with the coatings and decorations. I kept it pretty simple here, but in the Theo Chocolate class we had all kinds of stuff to play with: sea salts, nuts, dried chiles, toffee, crystallized ginger, coconut, candied coffee beans, bee pollen (yes, bee pollen) and more. You could also pipe on some designs with white chocolate. So get creative. These little gems make great gifts, if you can bear to part with them!
I ended up with about 60 small-ish truffles (imagine something slightly larger than a rounded Hershey kiss). But you can make them whatever size you like. Also, I may or may not have licked the spoon and bowl – like A LOT. Hey, I had to make sure everything was tasting good! This possibly could have reduced my final numbers – but don’t tell!
Before we get into the recipe, I just have to gush about Theo Chocolate for a minute. They are the first Organic and Fair Trade Bean-to-Bar Chocolate Factory in North America. And lucky for me they are located just a couple miles from my house! It’s pretty dangerous actually. I go there all the time – the smell of the roasting beans from the factory is intoxicating and just draws me in. Oh and the free samples – YUM! I’ve done the factory tour, taken two classes and even had a first date there. I just can’t seem to stay away from this place!
Theo Chocolate makes everything in small batch and they don’t add fillers, stabilizers or other unpronounceable ingredients to their chocolate. The true flavors of the beans are allowed to shine. I highly recommend trying to get your hands on some of their products.
Recipe from Theo Chocolate
I am in no way, shape, or form being compensated by Theo Chocolate for this post. I simply just can’t get enough of their products and want to spread the word to everyone about this fabulous company.
Makes 50-60 truffles, depending on the size
- For the Dark Chocolate Ganache
- 226 grams (1/2 lb) quality dark chocolate (NOT chocolate chips)
- 168 grams (6 oz) heavy whipping cream
- 1 tablespoon honey
- 1/2 vanilla bean, scraped
- 4 tablespoons unsalted butter, softened
- Make your ganache. Chop your chocolate bars into small pieces and set aside. Combine the cream, honey and vanilla bean in a small pan and bring to a simmer. Once the cream mixture reaches 145 degrees Fahrenheit, remove it from the heat source. Add in the chopped chocolate and let it sit for 1-2 minutes to begin to melt the chocolate. Stir together the chocolate and cream mixture until the chocolate is fully melted. Add in the room temperature butter, 1 tablespoon at a time, stirring after each addition to incorporate.
- Once the butter is fully incorporated, let the ganache sit at room temperature for about 5-7 minutes. This will give it time to thicken. It should appear glossy and if you dip a spoon in it, it should hold well to the spoon (and not drip off). If your ganache doesn’t appear thick enough you can stir in a bit more chopped chocolate and allow it to sit for a few more minutes at room temperature.
- While you are waiting for the ganache to thicken, line a baking sheet with parchment paper and get your piping bag ready. I made parchment paper piping bags/cones (which I prefer hands down over using plastic bags). They are easy to make and you can find instructional videos online.
- Fill your piping bag and pipe the ganache onto the parchment paper-lined baking sheet. They don’t have to look perfect. Your goal is really just to get them all about the same size. I piped mine into small “kisses” – but you can make them larger if you desire. Now you must wait. Ideally, the ganache should be allowed to sit overnight to firm up. But you can cheat and put the baking sheet in the refrigerator for a few hours if you are in a rush. I ended up leaving my baking sheet out on the counter for several hours, then lightly covered it with parchment paper and slid it into the refrigerator until the next day.
- When the ganache is firm and ready to be dipped, roll each “kiss” into a ball and place back on the parchment paper-lined baking sheet. You want to handle each ball as little as possible so they don’t get too warm and soft. When you’ve finished rolling all the ganache, set the baking sheet aside while you temper your chocolate (if your ganache balls have gotten too warm and are starting to lose their shape, you can pop the baking sheet in the refrigerator while you temper the chocolate).
- Temper the chocolate for enrobing using the seeding method. Chop four of the five chocolate bars into small pieces. Melt this chopped chocolate using a double boiler. Once all the chocolate is melted, remove the bowl with the chocolate from the double boiler. Take the fifth chocolate bar and break it into two large pieces. Add these large pieces to the melted chocolate and stir using a spatula. These large pieces of chocolate will act as “seeds” to help achieve the desired crystalline structure of the cocoa butter. Keep stirring and take the temperature often with an instant read thermometer. Once the temperature reaches 86-90 degrees Fahrenheit, your chocolate will be in temper. This whole process will take several minutes. Once in temper, if you have any remaining solid chocolate seeds remove them so as not to further cool your tempered chocolate.
- Working with one ganache ball at a time, drop the ball into the tempered chocolate and roll around to completely coat. Remove from the chocolate with a fork and tap off the excess chocolate (this is important or you will end up with a puddle around the base of your truffle). Using your finger or another fork, slide the coated ganache truffle off the fork onto a parchment paper-line baking sheet. Add the decoration of your choice. Wipe your utensils clean and repeat until you are done with all your truffles.
- The chocolate enrobing should be completely set within a few minutes. But, you can leave them out on the parchment paper-line baking sheet for 30-60 minutes, just to be safe. Transfer to an air-tight container. The truffles should be good for 2-3 weeks, but honestly, mine have never lasted that long for me to fully test out their shelf life!
1. It’s important to use room temperature butter when making the ganache. If your butter is cold, it will bring down the temperature of your chocolate-cream mixture and you will have trouble fully melting and incorporating it. Another trick I learned in the Theo Chocolate class is to use silicon or wooden utensils when stirring your chocolate. Metal utensils will be colder and can bring down the temperature of your chocolate (this is especially important when you get to the tempering steps).
2. When rolling the ganache “kisses” into balls, if your hands start to get too warm and the ganache becomes difficult to work with, you can rinse or dunk your hands in cold water to cool them, then dry and continue rolling.
3. It’s important to use tempered chocolate for enrobing your ganache. Tempering is the process of melting the chocolate then cooling it to a specific temperature (in this case 86-90 degrees Fahrenheit). This process allows the cocoa butter crystals to align into an organized lattice/array. And this will give your chocolate shine and snap. If you have ever seen chocolate that is dull, white-ish and limp, that is chocolate that is “out of temper”. Tempered chocolate will also set/harden much more quickly (within minutes) than chocolate that is out of temper. If you have ever used melted chocolate and found it takes overnight or a stint in the refrigerator to set-up, that chocolate was out of temper. There are two main methods for tempering chocolate: (1) The seeding method, which I used here and (2) the table method. You can find much more information on chocolate tempering and these two methods online.
4. The best way to determine if your chocolate is in temper is to check the temperature with an instant read thermometer. But I also learned a quick trick in the Theo Chocolate class: dip a small piece of parchment paper into the chocolate and set it down to dry. If your chocolate is in temper, the chocolate on the parchment paper will dry quickly (within a couple minutes) and appear shiny.
5. Another thing I learned at the Theo Chocolate class was the importance of cleaning your dipping fork in between EACH truffle you dip. The reason for this is you don’t want to keep introducing cooled/hardened chocolate into your batch of tempered chocolate as this will change the temperature of your tempered chocolate. Another tip: don’t continually scrap down the sides of the bowl that contains your tempered chocolate. I know this is hard to avoid doing – especially if you are an obsessive neat freak like myself! You don’t want to do this for the same reasons that you don’t want to use a dipping fork with hardened/cooled chocolate on it – it will cause temperature fluctuations in your tempered chocolate, which is not a good thing. If your tempered chocolate starts getting too cool for any reason, you can stir in some warm melted chocolate and re-check the temperature with an instant read thermometer until you reach 86-90 degrees Fahrenheit. Alternately, if you were using a double boiler, you can briefly put your chocolate back over the warm water until the temperature is correct.
6. You need to temper a big enough batch of chocolate so you have plenty of room to fully submerge your ganache for the enrobing step. So when you have finished dipping, you will have a substantial amount of tempered chocolate left over. SERIOUS FIRST WORLD PROBLEM HERE! Pour out the left over tempered chocolate onto a parchment paper-line baking sheet, leave it plain or throw on some nuts/dried fruits/spices/whatever, let it harden, then break it up and store in an air tight container to be re-melted for another purpose or eaten!
Sexy Mushroom Truffles
Yields: 10-12 large truffles
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes (an hour of which is refrigeration)
- ½ cup full-fat coconut milk (BPA free)
- 1 tablespoon plus 1 teaspoon maca powder (gelatinized)
- 1/2 heaped TB Real Mushroom’s Chaga
- 1/2 heaped TB Real Mushrooms Turkey Tail
- ¼ teaspoon cayenne pepper
- 12 ounces bittersweet or semisweet chocolate
- 1 tablespoon maple syrup (optional)
- pinch of sea salt
- ¼ cup raw cacao powder or dark cocoa powder
- ¼ cup hemp hearts
- Heat the coconut milk until it’s simmering.
- Remove from heat, and whisk in the maca, Chaga, Turkey Tail, and cayenne.
- Stir in the chocolate and maple syrup, and add a pinch of salt.
- Once the chocolate has melted, refrigerate for 1 hour, until the ganache is slightly firm.
- Place the dark cocoa powder, hemp hearts, and a pinch of salt in a shallow dish with a tight-fitting lid. Stir to combine.
- Scoop one tablespoon of the ganache into truffle balls (I used a small cookie scoop), dropping each one into the cocoa mixture. Working a few at a time, shake gently to coat the truffles.
- Repeat with the remaining ganache. Refrigerate for up to four days.
Enjoy your Valentine’s Day Chocolate Mushroom Truffles in Good Health
When chocolate meets gut and immune health, it’s always time to celebrate, making these the perfect treat to honor you and all your loved ones. And not just on Valentine’s Day, but every day!
We can’t think of a tastier way to celebrate love, health, and community.
So head to the kitchen, make use of those health-boosting mushroom powders, and here’s to a day and season filled with all things love, health, friends, and family.
Easily give your other recipes a power boost:
There’s so many different culinary combinations you can create with mushrooms! For this recipe, you don’t have to use Chaga or Turkey Tail – you can easily substitute with your own favorite mushroom extracts. Each has their own unique profiles and benefits. To learn more, you can read our article which highlights the top 7 benefits of the main medicinal mushrooms. These different mushroom extracts can easily be added to whatever you’re cooking up in the kitchen.
Join the mushroom recipe challenge! Get creative in the kitchen with different ways to get more mushrooms in your diet. Invent your own recipe and share via insta @realmushrooms for a chance to be featured.
*Disclaimer: The statements made in this article have not been evaluated by the Food and Drug Administration. Any products mentioned are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is intended for educational purposes. The information is not intended to replace medical advice offered by licensed medical physicians. Please consult your doctor or health practitioner for any medical advice.
Real Mushrooms is the premier provider of organic mushroom extracts, verified for the beneficial medicinal compounds like beta-glucans and free from starchy fillers like grains. With over 40 years of mushroom growing experience, Real Mushrooms prides itself on providing a transparent source of medicinal mushrooms that you can trust.
They are french cuisine. There are two origin stories, but they always involve a famous baker. Both stories ended with the baker’s final products looking like mushrooms.
In one story, Louise Dufour invented chocolate truffles during Christmas in 1895. When he ran out of new treat ideas to sell, he decided to use chocolate and form it into a ball. The recipe then reached London, where it became famous.
On the other hand, Auguste Escoffier first created the recipe in the 1920s. They resulted from an accident when his apprentice poured cream into a bowl of chocolate chunks. Once it hardened, he rolled the chunk into a ball to make it look like a mushroom.
Decadent chocolate truffle martini
The holiday season is a great time to serve a signature cocktail, especially if you’re hosting an open house or a sit-down dinner. Get inspired and whip up a chocolate truffle martini (or two, or seven) using Godiva chocolate liqueur.
Our chocolate truffle martini recipe is easy to make and super delicious.
We’ve enlisted the use of Godiva chocolate liqueur, made by the same company famous for its chocolate candies.
This ultra-velvety liqueur comes in two versions—Chocolate Godiva, which is medium-brown in color and has an ultra rich chocolate flavor tinged with anise and spices, and White Chocolate Godiva, which is milky white and a much lighter, vanilla-milk chocolate akin to a cream liqueur.
For this recipe, we used the former, but don’t be afraid to experiment to your liking.
If you don’t have martini glasses on hand, don’t fret. Get creative with the stemware you have in the cabinet. Rules are just guidelines!
Our chocolate truffle martini cocktail recipe is fun for parties and dinners, but it’s also a festive cocktail for a romantic evening for two by the fire! Looking for a special garnish or a side treat? Specialty chocolates and truffles are the perfect, complementary treat.