Cointreau Chocolate truffles….three ways

February 15, 2012 in Cointreau, Cookies, Desserts, Eggless

Welcome to the all-new VeggieWiz! Yes….I have finally moved to my own domain. And yes, that’s what has kept me away from blogging for a while. It turned out to be a much bigger task than I imagined. And very time-consuming. And it’s still not done! But I was keen to get started on the new site, so here I am. Please do give me your feedback about the new look and website.

To celebrate this move, I have something sinful and delicious to share with you. A trio of Cointreau chocolate truffles. I made these as a Valentine’s Day surprise for the husband. And boy, was he thrilled! Truffles are a real delight. They are pretty easy to make and look so elegant. Perfect for special occasions or even as gifts. I used Cointreau to flavour them but you could also use cognac, brandy,  rum, Grand Marnier, or Kahlua to name a few. Or skip the alcohol altogether. Though I wouldn’t recommend it. A dash of alcohol gives truffles a yummy kick!

To coat the truffles you could use a classic like cocoa powder, a tough-to-handle one like tempered (melted)  chocolate, or choose something to give it added texture, like toasted and chopped Nuts (pecans, walnuts, almonds, hazelnuts), toasted coconut, shaved chocolate, or even cookie crumbs. I did a trio of cocoa powder, roasted almonds, and vanilla cookie crumbs.

For 25-30 truffles:

250 grams semisweet or bittersweet chocolate, cut into small pieces (I used 40%)

120 ml heavy whipping cream

2 tablespoons Cointreau

For the coatings -

Chopped almonds (roasted)

Cocoa powder

Vanilla cookies (crumbled)


Bring the whipping cream to a simmer in a small, heavy saucepan. Keep stirring.

Stir the Cointreau into the cream.

Place the chocolate in a separate bowl. Pour the cream over the chocolate, and allow to stand for a few minutes then stir until smooth, thus making the ganache.

Allow to cool, then place in the refrigerator for two hours.

Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.

Roll the ganache balls in the desired toppings and serve, or place back in the refrigerator until needed.


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