Truffles make the best gifts. They’re a cinch to make, are deeply rich and luxurious, and are absolutely, positively chocolate at its finest. For the best truffles, use quality chocolate. For the deepest chocolate flavor, use bittersweet chocolate labeled 60% cacao.
For convenience, pick up airplane-sized bottles of peppermint Schnapps, Kahlúa, and Frangelico, then match the coatings with the liqueurs.
Heat chocolate, cream, butter, espresso powder, and salt in a double boiler set over simmering water until chocolate and butter are melted and smooth, 5 minutes.
Off heat, stir in choice of liqueur. Pour chocolate mixture into a pie plate. Cover with plastic wrap and chill until firm, at least 1 hour.
Scoop cold chocolate mixture into 1-inch truffles using a melon baller; form into balls with your hands.
Roll truffles in coating, pressing to adhere; transfer to mini liners or parchment-lined baking sheets.
Chill truffles for up to a week, or freeze for up to a month. Bring truffles to room temperature before serving.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 12mg 4%
Sodium 27mg 1%
Carbs 5g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.