Raspberry Liqueur Dark Chocolate Truffles

Chocolate is in our lifeblood.  The simple and humble bar of chocolate has evolved into a whole industry with a dizzying array of flavors, types, forms, uses, and so much more. We enjoy chocolate in everything from our ice cream sundaes to household candles to our skin care. It is so deeply embedded into our culture that to remove it would be nothing short of catastrophic for not just the economy but people’s well-being. We love our chocolate! Furthermore, chocolate just makes us feel better.  Dark chocolate is naturally mood boosting with its beneficial tryptophan. And dark chocolate is also superb in truffle form if you are looking for chocolate decadence. Today’s recipe for Raspberry Liqueur Dark Chocolate Truffles is both delicious and elegant for the month of love. 

What is nice about truffles is not only are they simple to make, but versatile. Today’s recipe can easily be converted by using other chocolates and liqueurs. If dark chocolate isn’t your thing try using semi sweet or milk. And instead of raspberry liqueur try Grand Marnier or similar orange liqueur. Dark chocolate pairs beautifully with orange!

For presentation put into a simple Kraft box and tie with an oversized satin ribbon.

Raspberry Liqueur Dark Chocolate Truffles Recipe

Makes about 20 one inch size balls

6 oz dark chocolate (chips or broken into small pieces)
1/4 cup butter (cut into small pieces)
1/4 cup heavy whipping cream
1 tbsp raspberry liqueur

Put butter, whipping cream, and chocolate into a microwave-safe bowl and microwave for 1 minute. Remove from microwave and stir until everything is melted. If necessary, microwave for another 15-30 sec. to help everything melt, but don’t overcook- chocolate doesn’t like this. Stir in liqueur. Pour batter in shallow container and cool in fridge until scoopable. Cooling time will depend upon the depth of the bowl. Mine took about 1.5 hours. Periodically check the truffle batter to see if ready. If you wait too long it is much harder to form into balls. Your batter should be soft enough to make balls and firm enough to hold shape. Roll truffle batter into small balls. Put in the fridge to harden back up. Lastly, roll balls in dark cocoa powder and dust off excess. Give as desired. Store in fridge.