What a perfect ending to an evening dinner at home with these ouzo chocolate truffles. They make the perfect make ahead dessert or a wonderful gift for a loved one. These are not difficult to make, and they look so fancy and elegant. Serve them on a special dish, dress them up with various toppings and you are good to go. So give then a try, and I bet you cannot eat just one.
Truffles are made with just a few basic ingredients.
- Chocolate 2. Milk 3. Liquor (optional)
There are only 3 steps!
- Chop the chocolate and place in a bowl.
- Heat the milk and pour over chocolate and stir.
- Refrigerate and roll into balls.
Don’t have ouzo, add any liquor of your choice, or none at all. These small bites of heavenly goodness are made with dark chocolate, coconut milk and a touch of liquor. And yes, don’t forget the pinch of seat salt! Once you make these truffles, you can’t forget the silky pop from just one bite.
And for a little touch of Greekness…. drizzle some honey on or around your truffle for a touch of gold.
What’s Ouzo? Ouzo is a very popular Greek liquor with a distinct dry-anise flavor. It consists of pure ethyl alcohol that may be made from either grape or grain and then distilled with aniseed. My favorite ouzo can be found at Athenee Imports, called Thrace Ouzo.
Ouzo Chocolate Truffles
These rich dark chocolate bites are flavored with any liquor of our choice. Easily prepared for any occasion, and loved by all.
Ingredients
- 5½ oz oz. of quality chocolate (bittersweet or semisweet) (approx.1-2 bars) (150 grams) Use chocolate with 56%-72% cocoa.
- 4 ½ oz. full-fat coconut milk (125 grams)
- 1 tablespoon ouzo or liquor of your choice- optional You can use Grand Marnier, Frangelico, or Triple Sec.
- pinch fine sea salt
- 1/2 cup finely chopped walnuts, cocoa or sprinkles
Instructions
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Finely chop the chocolate and place into a heat-proof bowl. Set aside.
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Place the coconut milk in a small saucepan over low heat and bring to a simmer.
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Pour the milk over the chocolate. Shake the bowl to cover the chocolate with the milk.
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Add the ouzo and allow the chocolate to to set for a few minutes. Stir until smooth.
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Once the chocolate has melted, let cool slightly before adding the salt.
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Place the chocolate in the refrigerator for 1 hour, or until the mixture is firm.
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Prepare your topping(s) and place in small bowls.
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Using a teaspoon-size ice cream scoop or small spoon or melon baller, scoop up chocolate. Roll into a round ball. Roll in desired toppings. Transfer the balls onto a parchment lined tray.
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Truffles can be made ahead and refrigerated. When ready to serve leave out to almost room temperature before serving.
Love every bite!
Mary
© 2020 – 2021, Mary Papoulias-Platis. All rights reserved.
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{ 4 comments… read them below or add one }
This looks amazing we will try the ruffles!
This is my next adventure. I just bought a small chocolate machine. I made truffles a couple of days ago and they were so delicious. I had no idea making chocolate was such hard work, it’s an art. (Like Olive Oil:) Next I will be infusing Olive Oil.
I just love chocolate with olive oil! Especially in baked breads, scones and cookies!
Chocolate and ouzo pair so well together! These delicious ingredients make an absolutely delicious truffle and it’s worth making these!