Cointreau and Chocolate Truffles


I am not a huge fan of desserts and puddings, but, give me a good cheese board and a chocolate truffle and I’m yours!

Once made the truffles only last for three days in the fridge but freeze really well.

Makes 16 x 2cm truffles.


175g dark chocolate, 70% cocoa solids

175mls cream

35g butter

45mls Cointreau

20mls Greek full fat yogurt

3 tablespoons cocoa powder


Process the chocolate until finely ground.

Heat the cream, butter and Cointreau in a pan over a medium to low heat.

Bring the cream up to the simmer point.

Turn the processor on with the ground chocolate, with the motor running, slowly pour the cream mix in, process until smooth.

Add the yogurt and process again.

Spoon the chocolate mixture onto a plate and pop into the fridge for 6 hours.

Pour the cocoa powder onto another plate, take small quantities of the truffle mix, roll into a ball and then roll in the cocoa, set aside and repeat with the remaining truffle mix.

14 thoughts on “Cointreau and Chocolate Truffles”

  1. What is your secret for scooping the hardened chocolate after it has cooled? A few Christmases ago, I tried to make truffles and I had to give it up because the chocolate that I made was like stone.
    You have a few more ingredients in yours, so that might make a huge difference!

    1. Hi Skillet Season, the butter and booze help to keep the truffle mix more malleable, another trick is taking it out of the fridge 30mins before you want to start to allow it to soften a little. During the summer here in Australia, I struggle to get them to set without long periods in the fridge and the air conditioning blasting! Good luck! ๐Ÿ™‚ Ros

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s