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Boozy Truffles

recipe by Naomi Sherman

Nutrition Facts



Do you want something more…adult for Easter this year?

Indulge in the luxurious richness of homemade chocolate truffles infused with the exquisite flavour of Hellfire Bluff Distillery chocolate liqueur. 

These decadent treats offer a delightful combination of smooth, velvety chocolate and a subtle hint of liqueur, creating a dessert experience that is both elegant and irresistible. 

Perfect for special occasions or simply as a delightful indulgence, these chocolate liqueur truffles are surprisingly simple to make yet exude sophistication with every bite. 

Enjoy your delicious homemade chocolate liqueur truffles as a decadent treat or give them as a thoughtful homemade gift!

The recipe


250 grams good quality dark chocolate, chopped finely
100 ml heavy cream
2 tablespoons Hellfire Bluff chocolate liqueur
Cocoa powder, for dusting or melted chocolate for dipping
Optional: chopped nuts, sprinkles, or powdered sugar for coating


Step 1
Begin by chopping the dark chocolate into small, uniform pieces and placing them in a heatproof bowl.
Step 2
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Be careful not to let it boil.
Step 3
Pour the hot cream over the chopped chocolate. Let it sit for a minute to soften the chocolate.
Step 4
Gently stir the mixture until all the chocolate is melted and the mixture is smooth and glossy.
Step 5
Once the chocolate and cream are well combined, add the chocolate liqueur to the mixture and stir until fully incorporated.
Step 6
Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 2 hours, or until the mixture is firm enough to handle.
Step 7
Once chilled, line a baking sheet with parchment paper. Using a spoon or a small scoop, scoop out portions of the chocolate mixture and roll them into small balls with your hands. Place the balls on the prepared baking sheet.
Step 8
If desired, roll the truffles in cocoa powder, chopped nuts, sprinkles, or powdered sugar to coat them. Or, dip them in melted chocolate and let them set at room temperature. You can also leave them plain if you prefer.
Step 9
Once all the truffles are coated, return them to the refrigerator to firm up for another 30 minutes to an hour.
Step 10
Once firm, transfer the truffles to an airtight container and store them in the refrigerator until ready to serve.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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