Chocolate Truffles With Alcohol: 12 Recipes For The Ultimate Indulgence

Chocolates and liquor are high up on the list of people’s guilty pleasures. Although too much could be bad for you, there’s no denying the calm and contentment these two give when consumed in reasonable amounts.

Now, what if I tell you there is a totally guilt-free way to enjoy both of these? Too good to be true? Well, with chocolate truffles with alcohol, it’s now possible. Admittedly, this isn’t the first time chocolate and alcohol joined together to make absolutely glorious desserts. Spiked chocolate cakes and ice creams have been tried and tested. With spiked chocolate truffles; however, you’re allowed to enjoy their bite-sized goodness whenever and wherever you want.

Today, we give you 12 of the tastiest and richest chocolate truffle recipes that use alcohol as an ingredient. No matter what your drink of choice is, wine, champagne, rum or whiskey, we have it all right here.

Admittedly, I am a lightweight when it comes to alcohol, and a severe case of the sweet tooth, so my favorite of the selection would have to be the chocolate liqueurs ones. Want something less sweet and with more kick? Our list has those too!

In fact, why pick favorites? These recipes are incredibly easy to make and incredibly tasty, so why not go for all?

1. Rum Chocolate Balls

Prep Time: 30 minutes

Cooking Time: 10 minutes

Level of Difficulty: 1

Procedure:

1. Take a cookie sheet and line it with parchment or wax paper.

2. Chop the chocolates into smaller bits, and place them in a heat-proof bowl.

3. Over low heat, mix the butter and cream in a saucepan. Once the mixture is boiling, start pouring the chocolate, constantly stirring to prevent the chocolate from setting.

4. Once the chocolate has completely melted, start adding the chocolate chips or cake crumbs.

5. Add the rum and continue stirring.

6. Once thoroughly mixed, set the saucepan aside to let the chocolate firm.

7. Using a melon baller or spoon, scoop out chocolate and shape them into balls.

8. Drop them into a plate filled with chocolate sprinkles, cocoa powder or icing sugar and coat thoroughly.

9. Place the rum truffles on a plate and place in the fridge for 30 minutes.

This chocolate rum truffles recipe makes 24 truffles. This calls for bittersweet, dark chocolate, but you can use the normal semi-sweet milk chocolate if you want. Rum has a strong flavor so if this is your first time, you might want to take it easy on the rum. Try tasting the ganache to see if it fits your taste.

2. Special Brandy Chocolate Truffle

Prep Time: 1 hour

Cooking Time: 2 hours

Level of Difficulty: 2

Procedure:

1. Place the semi-sweet chocolate chips into a heat-proof bowl

2. Pour the heavy cream into a saucepan and bring to a boil. Once the cream is boiling, take the saucepan off the fire and pour the cream into the bowl with the chocolate.

3. Fold the ingredients together until evenly mixed. Add the brandy and continue mixing it.

4. Take some plastic wrap and place it on top of the bowl to cover it. Then, gently press down so that the plastic wrap is touching the mixture’s surface. This prevents the chocolate from having a shiny top skin. Let the mixture settle and firm up for a few minutes.

5. Line a cookie sheet with wax or parchment paper.

6. Using a spoon or melon baller, scoop out the mixture and shape it into small balls.

7. Dip the balls into a plate filled with cocoa powder or icing sugar to coat it thoroughly.

8. Refrigerate the truffles until you are ready to serve them.

This recipe makes a dozen truffles. If you want to add a bit more crunch to this brandy truffle chocolate recipe, you can coat your truffles in desiccated coconut or chopped nuts instead. Brandy is very strong, and can contain up to 60% alcohol, so this recipe is perfect for hardcore alcohol on chocolate lovers.

3. Pineapple Rum Chocolate Truffles

Prep Time: 30 minutes

Cooking Time: 15 minutes

Level of Difficulty: 2

Procedure:

1. Break off the chocolates into smaller pieces and place them in a heat-proof bowl

2. In a saucepan, heat the heavy cream until it boils. Take the saucepan off the fire, and add the heavy cream on the chocolate.

3. Mix the two until the chocolate has melted completely.

4. Finely chop the dried pineapple and add it to the mixture. Add the rum and mix all ingredients well.

5. Cover the bowl and allow it to firm for 2 hours.

6. Take a medium-sized cookie sheet and line it with wax paper.

7. Using a spoon, scoop out some of the ganache and shape it into small balls.

8. Dip the balls in a plate of toasted sweet coconut bits.

9. Place the ball on the cookie sheet. Repeat until you’ve used up all the ganache.

10. Place the cookie sheet in the refrigerator and chill before serving.

This chocolate rum truffle recipe infuses the sweetness of chocolate, the zest and tang of dried pineapple and the kick of good, old rum. The recipe makes around 12 servings. The rich, strong taste of rum plus the tang of pineapple balance each other out, making the taste more tolerable for people who are not used to having alcohol with their chocolate.

4. Red Wine Chocolate Truffles

Prep Time: 1 hour

Cooking Time: 5 minutes

Level of Difficulty: 2

Procedure:

1. Put the semi-sweet chocolates inside a heat-proof bowl.

2. Microwave in pulses of 15-second increments, constantly stirring the chocolate each time. Do this until the chocolate has completely melted. Set the bowl aside.

3. Pour the heavy cream into a medium-sized saucepan. With medium heat, start whisking the cream occasionally until it starts to boil.

4. Remove the saucepan from heat and pour it over the chocolate.

5. Carefully stir the mixture using a wooden spoon.

6. When the mixture is blended thoroughly, add the wine and butter slowly until completely combined.

7. Cover the ganache with a plastic wrap pressed on top of the mixture.

8. Let it sit at room temperature for around 30 minutes, then chill in the refrigerator for 3- 4 hours

9. Line a large cookie sheet with wax paper and set aside. Put the cocoa powder on a plate.

10. By this time, your ganache should reach a consistency where it can be scooped and shaped easily. Take it out from the fridge and set the bowl on the counter.

11. Scoop out small quantities of ganache using a teaspoon and shape it into a ball.

12. Dip the ball lightly into the plate full of cocoa powder before placing it on the cookie sheet. Repeat the process until you have used up all the ganache.

13. Allow the truffles to chill inside the fridge before serving them.

This red wine chocolate truffle recipe makes around 60 truffles. You can also use white wine if you want to, it all depends on your taste. Red wine goes well with richer flavors, so you can pair it with dark or bittersweet chocolate. White wine does better with sweeter flavors, so it would be better paired with milk chocolate and white chocolate.

5. Dark Chocolate Whiskey Truffles

Prep Time: 20 minutes

Cooking Time: n/a

Level of Difficulty: 2

Procedure:

1. In a large bowl, mix the cocoa powder, coconut flour, and almond meal. Once the dry ingredients are mixed thoroughly, add the malt whiskey. Mix well.

2. Fold in the almond butter. Once there are no large traces left of the butter.

3. Melt the dark chocolate using a double boiler. Stir occasionally until the dark chocolate is completely melted.

4. Pour the melted dark chocolate into the bowl.

5. Add the honey, the butter extract and the vanilla extract.

6. Mix the ingredients well until evenly combined.

7. Take a cookie sheet and line it with wax paper. Pour all the cocoa powder or icing sugar inside a small bowl.

8. Using a spoon, scoop out small portions of the mixture and shape them into balls. Dip the ball in the icing sugar or cocoa powder and place it on the cookie sheet. Repeat this process for the rest of the truffles.

9. Store in the freezer so that the chocolate can harden.

This chocolate truffle recipe makes about 30 truffles. If you don’t want to use honey, you can also try agave nectar. You can also add a dash of salt if you want the sweetness to be a little bit more subtle. Bittersweet or dark chocolate goes well with whiskey’s rich taste, so you can use that instead of semi-sweet chocolate.

6. White Chocolate Eggnog Truffles

Prep Time: 20 minutes

Cooking Time: n/a

Level of Difficulty: 1

Procedure:

1. In a medium-sized bowl, mix the cream cheese, nutmeg, powdered sugar and rum together.

2. Melt 8 ounces of white chocolate using a double boiler. You can also melt the chocolate in your microwave using a heat-safe bowl for 30 seconds per pulse. After each interval, stir the chocolate for a while before popping it back into the microwave. Repeat the process until the chocolate is smooth and completely melted.

3. Add the melted chocolate to the cream cheese and blend until the ingredients are combined.

4. Place the bowl in the fridge and chill for two hours.

5. Take a cookie sheet and line it with wax paper.

6. Melt the rest of the white chocolate using the same method as above.

7. Check if the mixture is firm enough to be shaped and molded. If it is, remove the bowl from the fridge.

8. Using a spoon, scoop out small bits of the mixture and shape it into small balls.

9. Dip the ball into the melted white chocolate. Roll it around to coat it thoroughly, before placing it on the cookie sheet.

10. Wait for the chocolate to set, and then store in your fridge to chill.

These white chocolate truffles taste exactly like eggnogs, more or less. If you’re trying to stay away from alcohol, but love the kick that rum gives to chocolate treats, you can also use imitation rum extract. This white chocolate rum truffle recipe makes around one dozen truffles. White chocolate is perfect for this because of its subtle sweetness, but you can also use bittersweet chocolate if you don’t like white chocolate. This makes for a great dessert during the Christmas holidays.

7. Dulce de Leche Rum Butter Truffles

Prep Time: 30 minutes

Cooking Time: n/a

Level of Difficulty: 2

Procedure:

1. In a saucepan, combine the condensed milk, dark chocolate, dulce de leche, salt and cocoa powder.

2. Place the saucepan over medium high heat and stir the mixture until it comes to a boil.

3. Once the mixture is boiling, reduce the heat and allow it to simmer, stirring constantly.

4. Continue stirring until the mixture reaches a thick and shiny consistency. Remove the saucepan from the heat.

5. Add rum, butter, and vanilla and combine until smooth.

6. Place the mixture in a glass bowl, cover the surface of the chocolate with plastic wrap, and place in the fridge for at least 1-2 hours. You may also leave it there overnight.

7. Once the chocolate has cooled, take a shallow bowl and fill it with your choice of toppings. For this recipe, we are using chocolate sprinkles.

8. Scoop out a teaspoonful of the mixture and shape into 1 to 1 1/2 inch balls. Repeat the process until the mixture is all used up.

9. Roll each ball in chocolate sprinkles. Place on a cookie sheet lined with wax paper.

10. Cover the cookie sheet with plastic wrap and store in the fridge.

This rum chocolate truffle recipe makes around 16 truffles. These truffles are perfect if paired with a rich and thick chocolate liqueur drink. This recipe is perfect for people who, like me, like a subtle hint of liqueur in their chocolate, but don’t tolerate alcohol well. Don’t like dulce de leche? You can substitute dulce de leche with cream cheese or cookie dough instead.

8. Chocolate Marzipan Vegan Rum Balls

Prep Time: 20 minutes

Cooking Time: n/a

Level of Difficulty: 1

Procedure:

1. In a medium-sized bowl, mix the cocoa powder, marzipan, and rum. Knead all the ingredients with your hands until mixed evenly.

2. Line a baking sheet with wax paper.

3. Using a spoon, scoop out small bits of the mixture and shape them into balls.

4. Put the shredded coconut in a plate. Take each marzipan ball and roll it around the shredded coconut until covered completely.

5. Store in a dry, airtight container until serving.

This rum chocolate truffles recipe makes 20 servings of marzipan truffles. This recipe is vegan-friendly and gluten-free, so it’s a treat that anybody can enjoy, guilt-free. If you want more chocolate on your truffles, you can roll the balls in cocoa powder instead of coconut.

9. Bailey’s Irish Cream Chocolate Truffles

Prep Time: 20 minutes

Cooking Time: n/a

Level of Difficulty: 1

Procedure:

1. In a small saucepan over medium heat, bring the heavy cream to a boil.

2. Chop the bittersweet chocolates into smaller, more manageable pieces and put them in a heat-safe bowl.

3. Pour the hot cream over the bittersweet chocolate. Let the mixture rest for a couple of minutes, then start stirring it with a wooden spoon or spatula. Do this until the chocolate has completely melted.

4. Add butter and Bailey’s Irish cream and blend the mixture until smooth. Place the bowl in the fridge to chill.

5. Once the mixture has settled and is firm enough to be molded, take a baking sheet and line it with wax or parchment paper.

6. Use a spoon or a melon baller to scoop around two teaspoons of the ganache and shape it into balls. Place the balls on the baking sheet. Repeat the process for the entire ganache.

7. Place the baking sheet inside the refrigerator until the chocolate firms.

8. While waiting, start melting the rest of the bittersweet chocolate using a double boiler.

9. Take the baking sheet out of the fridge. Take each ball and carefully dip it into the melted chocolate. Once the ball is completely covered in chocolate, put it back on the baking sheet. Repeat the same process for all the balls.

10. Sprinkle chopped nuts, icing sugar, or whatever topping you wish on top of the truffles. Store inside the the refrigerator.

This baileys chocolate truffles recipe makes around 12-16 truffles. You can also use a sprinkling of melted white chocolate as a topping if you don’t like chopped nuts. If you don’t have baileys, you can use other coffee liqueurs like Kahlua, etc.

10. Spiked Tiramisu Truffles

Prep Time: 20 minutes

Cooking Time: n/a

Level of Difficulty: 2

Procedure:

1. Using a double boiler, melt the white chocolate until smooth without any lumps. Set aside.

2. Add half of the instant coffee to the Marsala wine and stir until thoroughly dissolved.

3. Once the melted chocolate has cooled for a bit, add the mascarpone cheese and mix the two until it is thoroughly combined.

4. Add the Marsala mix into the chocolate and stir. Add the rest of the instant coffee. Cover with a plastic wrap. Chill in the fridge overnight.

5. Grate the milk chocolate into fine shavings.Mix the milk chocolate shavings with cocoa powder.

6. Using a spoon or metal scoop, take around 1 teaspoon worth of the tiramisu ganache and place it on your palm. Quickly shape it into a ball and toss it into the chocolate shaving mixture.

7. Roll the ball around until fully coated with chocolate shavings and cocoa powder.

8. Consume immediately or store in the refrigerator for up to a week.

This spiked tiramisu truffle recipe serves around 40 truffles. If you don’t want to use Marsala wine, you can always use other sweet wines like Sherry. Coffee liqueurs like Kahlua and Baileys are also perfect for Tiramisu, and can act as a substitute if you don’t have sweet wine. You can eat it on its own, or even top the truffles with some whipped cream if you really want to feel like you’re having bite-sized tiramisu.

11. Godiva Chocolate Liqueur Truffle

Prep Time: 20 minutes

Cooking Time: n/a

Level of Difficulty: 1

Prep Time: 20 minutes

Cooking Time: n/a

Level of Difficulty: 1

Procedure:

1. In a small saucepan, bring the heavy cream to a boil using medium heat. Once the cream is boiling, take the saucepan off the fire.

2. Meanwhile, take your 8 ounces of semi-sweet chocolate and break it off into smaller parts. Place the chocolate bits in a medium-sized bowl.

3. Pour the cream over the chocolate and allow it to sit for over one minute. After that, start stirring the two together until you get a smooth, even mixture.

4. Add the champagne and continue stirring until the champagne is mixed in well.

5. Cover the mixture with plastic wrap and refrigerate overnight.

6. Once the chocolate has hardened sufficiently, take a melon baller or spoon and scoop out some ganache. Shape the ganache into small balls with a diameter of 1 inch.

7. Take a baking sheet and line it with wax paper. Place the truffle balls on it and chill it.

8. Using a double boiler, start melting the chocolate until smooth.

9. Take the baking sheet out of the fridge. Using a toothpick, gently poke the truffle ball. Pick it up and dip it into the melted chocolate. Use a spoon to pour chocolate over the ball.

10. Lift the ball using the toothpick, leaving it hovering over the bowl so that excess chocolate can drip down.

11. Place the truffle balls back on the baking sheet. Sprinkle the top with coarse sugar.

12. Chill the chocolate for a couple of hours, or until the chocolate has set.

This recipe makes around 24 truffles. If you want a stronger, richer taste, you can try champagne chocolate truffles with dark chocolate, instead of semi-sweet ones. Rose champagne works best for dark chocolate truffles.

13. Spiked Almond Chocolate Cookie Truffle

Prep Time: 4 hours

Cooking Time: 10 minutes

Level of Difficulty: 1

Procedure:

1. Chop the chocolates into smaller, manageable pieces and put them inside a heat-safe bowl.

2. In a separate saucepan, heat the butter and heavy cream over medium heat and bring it to a boil, stirring constantly.

3. Once the mixture is boiling, add the cream to the chocolate and let it sit for a bit.

4. After a minute or two, start stirring to help the chocolate melt faster. Once the chocolate is completely melted, whisk in the rum, vanilla extract and almond extract.

5. Stir some more until the mixture is thoroughly blended. The ganache should now have a shiny and smooth consistency. Pour the ganache on a cookie dish and put in the fridge overnight.

6. Using a spoon or melon baller, scoop the ganache and shape into small balls. You should make around 18-24 balls.

7. Place the cookie crumbs on a plate. Take each ball and dip them in cookie crumbs. Roll the balls around the plate until they’re evenly covered with cookie crumbs.

8. Place the finished balls on a cookie sheet lined with wax paper.

9. Once all truffles have been shaped and dipped, cover the cookie sheet with a plastic wrap and refrigerate. You can simply wait for the chocolate to settle and harden for an hour, but you can also chill them overnight.

This rum chocolate truffles recipe makes around 18-24 truffles, depending on how large the chocolate truffles are. If you really love almonds and you’re not satisfied with just almond extract, you can also use finely chopped almonds as coating. Just mixed the chopped almonds with the cookie crumbs for more crunchiness!

Conclusion

With so many delectable recipes, you’ll certainly find something you’ll like. All the recipes are easy to make, so there’s no excuse why you shouldn’t go ahead and enjoy yourself once in a while. Don’t worry, there’s hardly enough alcohol in these recipes to get you drunk. If you’re a lightweight, they might give you a light buzz, but for the most part, alcohol is used to give it a distinctive taste that compliments the chocolate.

So the next time you’re hankering for some sweet treats, why not take it to the next level and add a bit of alcohol to your truffles? The usually divine taste of chocolate truffles is multiplied tenfold with just a few spoonfuls of either rum, whisky, and champagne among others. Just remember to keep them away from the reach of children. But then again, there might not be enough truffles left to store once you’re done with them!