Frangelico chocolate truffles

These chocolate truffles were so easy to make and took next to no time to prepare. I made them with my daughter and whilst she made a batch and added vanilla extract, I added Frangelico liqueur to make mine boozy!

Have you tried Frangelico? If not, what are you waiting for? It’s the hazelnut equivalent of Amaretto and in my opinion, far superior. I’ve never been a fan of Amaretto anyway, finding the almond taste too overpowering. Frangelico, on the other hand, combines sweetness, with the nuttiness of the hazelnuts in order to complement the warmth of the alcohol. It’s delicious and I’ve been wanting to try it out in something like this for ages.

Don’t you just love Christmas? It gives you the excuse to go over the top and indulge. Love it!

Frangelico chocolate truffles - A Free From Life

I managed to get 9 truffles from my batch, whilst my daughter made 14! Hers were very small though, but as we used dark chocolate, they are quite bitter, so you don’t need much to make an impact. They would be ideal to offer with after dinner coffee, to clear the pallet after a big meal. If you want to make them sweeter, use milk chocolate.

We made this using dairy free cream – a coconut cream to be precise, so they are both gluten and dairy free. As you can see, we rolled some inĀ cocoa powder and others in dessicated coconut.

Frangelico chocolate truffles - A Free From Life

The preparation to make these took no more than five minutes, but once the ingredients are melted together and mixed, they must be cooled before you can work with them. The tricky side to making the truffles is in the working of the cooled mixture. You have to work fast so they don’t melt.

It’s an ideal recipe to get the kids involved with though, especially those who don’t mind getting their hands dirty.

Frangelico chocolate truffles - A Free From Life
Frangelico chocolate truffles
Print Recipe
Servings
8-10
Servings
8-10
Frangelico chocolate truffles - A Free From Life
Frangelico chocolate truffles
Print Recipe
Servings
8-10
Servings
8-10
Ingredients
Servings:
Instructions
  1. Break up the chocolate and add it to a mixing bowl with the butter and cream
  2. Sit the bowl over a pan of boiling water and stir until melted, then add the Frangelico or vanilla
  3. Leave until the bowl is cool to the touch before transferring to the fridge. Return at five minute intervals to stir. In the meantime, set out a plate with cocoa powder and another with the coconut and lay out your truffle cases
  4. Once the mixture has hardened to the consistency of fondant icing, remove from the fridge and roll teaspoonsful into balls
  5. Roll each ball in either the cocoa powder or coconut and put into truffle cases. Store in a refrigerator
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About Nicola Young

Freelance writer and copywriter

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