Hello fellow DIY-ers! For New Year’s Eve I made my fiancé a romantic at-home meal, which I finished with a trio of homemade pear-liqueur truffles. They were delicious! I adapted my original recipe using Ferran Adriá’s book “Repas de famille” (a Christmas gift from my wonderful fiancé).

Here is the recipe and how-to. This will make about 10 truffles:

*Truffles are not an exact science – you need to adjust based on taste and texture. *

60 g of semi-sweet chocolate (I used the brand Baker’s – 4 cubes)

60 ml 35% whipping cream

1 tbsp butter (cut into small pieces)

1.5 tbsp liqueur (I used pear this time, but I’ve also used amaretto, ice wine, scotch, kahlua etc.)

1. Assemble all your ingredients.

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2. Chop your chocolate into fairly fine pieces. Put them in a small baking dish or bowl.

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3. Heat the cream in a small sauce pan until it is gently simmering.

4. Pour the hot cream over the chopped chocolate. Cover and let the cream melt the chocolate (about 3 minutes).

5. Uncover and whisk until smooth. Sometimes the cream is not quite enough to melt all the chocolate. In this case, place the chocolate over a pot of gently boiling water (like a double-boiler) and whisk until smooth. 

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6. Incorporate the butter pieces into the chocolate mixture. (Again, use the double-boiler method if the butter won’t melt). Whisk until smooth.

7. Add the liqueur and whisk until smooth.

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8. Cover and refrigerate until the mixture is fairly firm to the touch.

9. Sift some cocoa into a small bowl.

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10. Roll the truffles into small balls (they don’t have to be perfectly round) and coat them in the sifted cocoa. Enjoy at room temperature. YUM!

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