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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.

Course Dessert
Cuisine California Greek
Keyword truffles
Author Mary Papoulias-Platis


  • 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


  1. Finely chop the chocolate and place into a heat-proof bowl. Set aside.

  2. Place the coconut milk in a small saucepan over low heat and bring to a simmer.

  3. Pour the milk over the chocolate. Shake the bowl to cover the chocolate with the milk.

  4. Add the ouzo and allow the chocolate to to set for a few minutes. Stir until smooth.

  5. Once the chocolate has melted, let cool slightly before adding the salt.

  6. Place the chocolate in the refrigerator for 1 hour, or until the mixture is firm.

  7. Prepare your topping(s) and place in small bowls.

  8. 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.

  9. Truffles can be made ahead and refrigerated. When ready to serve leave out to almost room temperature before serving.