Chocolate Chambord Truffles


Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Truffles may look difficult to make, but in reality, they are quite simple. There’s no special equipment or forbidden secret, like how you get the caramel in the Caramilk bar. What is needed most is a little bit of patience and part of that is the patience not to eat the ganache before the truffles are rolled, LOL! It takes time for cooling, rolling and coating the truffles, but trust me, they are simple and delicious.

Truffles are merely chocolate ganache (chocolate and heavy cream) rolled into balls and coated with cocoa powder or melted chocolate and anything you’d like to sprinkle on them. This recipe flavours the ganache with Chambord (raspberry liqueur) and then garnished with a chocolate coating and candied hearts for an elegant yet simple finish.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Don’t be afraid of tempering chocolate if you want a smooth glossy finish to your truffles. I did not temper the chocolate for this post (the ones in the pictures), and they still look amazing. It’s an optional process if you choose to do it. It provides stable chocolate that keeps a gloss even when set.

Basic tempering:

Finely chop chocolate and heat 2/3 of it over a double boiler until melted and not warmer than 120°F. Turn off the heat and remove the bowl, wiping any moisture from the bottom. Gradually add 1-2 tablespoons of chopped chocolate, stirring and allowing the chocolate to melt before adding more until the temperature drops to 86°F. Return the bowl to the double boiler and warm to 88-91°F and start dipping.

Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Author:  Compelled to Cook


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Chocolate Chambord Truffles decorated with pink hearts are arranged on a pink napkin lined plate on a black back drop.

Chocolate Chambord Truffles

Prep Time 1 hour 30 minutes
Resting time 2 hours
Total Time 3 hours 30 minutes



  • 8 ounces good quality semi-sweet chocolate 60-70% cocoa
  • 3 tbsp unsalted butter room temperature
  • 1/4 cup Chambord raspberry liqueur
  • 1/2 cup heavy cream


  • 10 ounces good quality milk chocolate or semi-sweet chocolate



  • Finely chop chocolate and place in a medium bowl. Heat cream until hot but not boiling. Pour cream over the chocolate and allow to sit for 5 minutes. Whisk gently to bring cream and chocolate together and the mixture is smooth and silky.
  • Stir in the Chambord until combined and then stir in the room temperature butter. Scrape the sides of the bowl and cover with plastic wrap directly on the surface of the chocolate. Allow to cool at room temperature until scoopable (mixture will still be soft).
  • Using a 15ml scoop or a tablespoon, scoop chocolate onto a parchment lined tray. Chill until firm.
  • Using clean dry hands, roll each scoop into a smooth ball and place on a clean sheet of parchment. Rinsing your hands in cool water and drying them about every 4 rolls helps to achieve a uniform and smooth ball.
  • Keep truffles chilled until ready to coat.


  • Finely chop the chocolate and place it in the top of a double boiler making sure the water does not touch the upper bowl/pot. Melt gently, stirring occasionally until liquid and smooth.
  • Pour melted chocolate into a small wide glass or wide mouth 250ml mason jar. Using a skewer or toothpick dip each ball into the melted chocolate to cover completely. Remove immediately and allow excess chocolate to drip off. Place truffle on a clean parchment-lined tray and twist toothpick gently to remove. Repeat the dipping process for each truffle. Chill truffles until firm. Alternatively, you can dip each truffle by placing one at a time directly in the melted chocolate and removing with a fork from underneath the truffle, allowing the excess chocolate to drip off.
  • Decorate truffles by drizzling remaining dipping chocolate over each truffle and garnish with your favourite edible decoration.


-You can roll each truffle in cocoa if you prefer and skip the dipping.
-Keeping the truffles chilled as you go in the dipping process helps keep them firm enough to handle.
-I did not have a 1tbsp scoop, so I used a 2tbsp scoop and sliced each ball in half before rolling.
-Placing the cup or mason jar with the melted dipping chocolate in a larger vessel with hot water helps to keep chocolate warm and smooth for dipping (plan for the water displacement). Warming for 30 seconds in the microwave will also help keep it melted as you go.
-Any remaining dipping chocolate can be poured onto parchment and allowed to set for use in another recipe (do not waste it).

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