Can I let you in on a little secret about chocolate truffles? They look WAY harder to make than what they really are. Trust me on this, okay? In fact, jump on down to the actual recipe for these Boozy Chocolate Truffles (that are dairy free!), skim through the recipe, and you’ll see how simple the recipe is!

The hardest part of these Boozy Chocolate Truffles is dipping them in melted chocolate, BUT if you want to skip that step all together, I’ve given an alternative of simply rolling them in cocoa powder. Either way you make them, your taste buds will thank you!

By the way, the recipe directions look long because I’ve given you a lot of tips and tricks to make it as easy as possible for you to make this recipe perfectly. If you’re a seasoned baker, you can probably skip over a lot of the directions!

What ingredients are in these Boozy Chocolate Truffles?

Chocolate truffles could not be simpler when you consider the ingredients you need to make them. Or, should I say, LACK of ingredients you need to make them!

Traditional chocolate truffles contain chocolate and whipping cream for sure, and then possibly some flavor additions.

Since all of the recipes on Fresh Food Bites are dairy free, I had to use dairy free chocolate (since most chocolate, besides 100% unsweetened chocolate, contains dairy), and I had to replace the whipping cream.

I chose to use coconut cream as the replacer for the whipping cream, but don’t worry, these Boozy Chocolate Truffles don’t taste like coconut! The coconut cream just adds that luscious creamy texture that makes chocolate truffles so decadent.

Coconut cream can be purchased in most major grocery stores and it will come in a can. The most important part to note is that you only want to use the firm coconut cream that naturally rises to the top of the can of coconut cream. In the photo below, you can see how I scooped out some of the firm coconut cream from the top of the can.

If you dig through the firm coconut cream that’s at the top of the can, you will get to the coconut liquid, and I found it works best not to use that part in these truffles. I’ve explained this all in the recipe!

Here are the necessary ingredients in these Boozy Chocolate Truffles:

• Dairy Free Dark Chocolate Chips
• Canned Coconut Cream
• Liqueur

What kind of liqueur should I use in these Boozy Chocolate Truffles?

For the liqueur, you can use your favorite flavor, and, in the recipe, I’ve given several options that will taste great! Here are the combinations that I’ve included (choose your favorite!):

• Chocolate and Orange (use Grand Marnier)
• Chocolate and Coffee (use Kahlua)
• Chocolate and Cherry (use Kirsch)
• Chocolate and Raspberry (use Chambord)
• Chocolate and Vanilla (use Liqor 43 – because, as my sister says, Liqor 43 tastes like how vanilla extract smells, and she’s pretty spot on!)

How should I store the truffles?

Technically, you can store the Boozy Chocolate Truffles at room temperature for up to 2 weeks, however, the chocolate they are dipped in will start to discolor (to a lighter brown) and/or streak if you leave them at room temperature for too long.

I recommend storing the truffles in the refrigerator for up to 2 weeks or in the freezer if you need to store them longer. The chocolate will look nicer this way!

When you’re ready to eat them, let them stand at room temperature for about 30 minutes so they can soften a bit first.

Because storing these truffles in plastic containers can result in them picking up an off flavor from the plastic, I recommend storing them in a covered metal tin or in a covered glass container.

How can I make the truffles look shiny like the silver ones in the photo? 

I used luster dust to make the shiny silver truffles that are in the photo. Use luster dust only on those truffles that you’ve dipped in chocolate (do not use it on truffles that you rolled in cocoa powder).

Luster dust (sometimes called pearl dust) is a very fine sparkly substance that you can brush or sprinkle over desserts to add some sparkle and shine.

You can find luster dust in the cake decorating aisle at most craft stores, or you can order it online. 

Luster dust is food safe, however, if you are highly allergic to dairy or other food allergens, you may want to avoid it since most luster dust is processed in facilities that also process other foods that contain common allergens. Cross contamination is possible!

With Valentine’s Day right around the corner, these Boozy Chocolate Truffles would make the perfect treat to cap off a romantic dinner at home. But, of course, you don’t have to wait till V-Day to make them. They work great for any time you “need” a chocolate fix! 

Print Recipe

Boozy Chocolate Truffles (Dairy Free)

These Boozy Chocolate Truffles have just 3 ingredients, are dairy free, and melt in your mouth to perfectly satisfy your chocolate cravings.

Prep Time45 minutes mins

Chill/Freeze Time35 minutes mins

Course: Dessert

Keyword: Chocolate, Dairy Free Desserts, Desserts

Author: Laura Marzen

Ingredients

• 2 cups dairy free dark chocolate chips (11 ounces)
• ¼ cup canned coconut cream (see directions below before measuring)
• ¼ cup Grand Marnier (orange liqueur, Kahlua (coffee liqueur), kirsch (cherry liqueur), Chambord (raspberry liqueur), or Liqor 43
• 2 tablespoons cocoa powder (optional)
• 1 ¾ cups dairy free dark chocolate chips (9.5 ounces) (use this if you’re not coating the truffles in cocoa powder)
• Luster dust or pearl dust (optional)

Instructions

• In a heavy medium saucepan melt 2 cups chocolate chips over medium-low heat, stirring frequently. (Or, place chocolate chips in a medium microwave-safe bowl and microwave on 40% power for 4 to 5 minutes or until melted, stirring twice during cook time).
• Remove saucepan from the heat. Open the can of coconut cream but do not pour out the contents. Use a spoon to scoop out ¼ cup of the firm coconut cream from the top part of the can. Avoid plunging the spoon deep into the can or you will start spooning into the liquid that has settled to the bottom of the can and you don’t want to include the liquid.*
• Add the ¼ cup coconut cream and the liqueur to the melted chocolate. Whisk until well combined (chocolate will get firmer). Using a slightly rounded teaspoon measuring spoon, spoon the chocolate into mounds into a waxed paper lined shallow baking pan.
• Chill the chocolate mounds in the refrigerator for 15 minutes or until mounds are just firm enough to roll into balls (do not chill the mounds too long or they will be too firm to shape).
• Roll the chocolate mounds between your hands into balls**. If you are rolling the truffles in cocoa powder to finish them, roll each truffle in cocoa powder to coat immediately after you’ve rolled the truffle between your hands.
• If dipping truffles in melted chocolate, set the chocolate balls back in the waxed paper lined pan. Cover truffles. Freeze at least 20 minutes or until truffles are completely frozen.
• To dip truffles in melted chocolate, in the top of a double boiler*** melt the 1 ¾ cups chocolate chips. Once chocolate is melted, turn heat to low so chocolate doesn’t get too hot.
• Line a cookie sheet with foil; set aside. Remove 8 to 10 of the frozen truffles from the freezer (keep remaining truffles frozen). Dip each frozen truffle in chocolate. Allow excess chocolate to drip off. Carefully set the dipped truffle on the foil-lined cookie sheet. Repeat with remaining truffles until all are dipped (take only 8 to 10 truffles out of the freezer at a time).
• Allow truffles to stand until chocolate is completely set. If desired, drizzle any remaining melted dipping chocolate over the truffles in back and forth lines. Allow truffles to stand until all chocolate is set. Or, to make the truffles shiny, use a small clean paint brush (that you’ve only used on food) to lightly brush the outsides of the truffles with luster dust (make sure the chocolate is completely set and firm before brushing them and do not use the luster dust if you rolled the truffles in cocoa powder).
• Store truffles in a covered metal tin or in a covered glass container in the refrigerator up to 2 weeks. Allow truffles to stand at room temperature for 30 minutes before serving so they soften a bit. Truffles can be stored in the freezer up to 3 months.

Notes

* You can save the remaining coconut cream and liquid from the can for another use. I love using this to substitute for part of the water when making rice. It adds really great flavor! You can also add it to soups or smoothies.

** It helps to rinse and dry your hands occasionally during the rolling process to prevent the chocolate from sticking.

*** If you don’t have a double boiler, you can melt the chocolate in a small microwave-safe bowl or directly in a heavy small saucepan and dip the truffles in the melted chocolate. If the dipping chocolate sets up partway through dipping, microwave or heat the chocolate until it is melted.

Yield: about 40 truffles