Chambord Dark Chocolate Truffles
These delicious and kinda boozy raspberry truffles are made with dark chocolate chips, raspberry liqueur, and coconut milk creamer. Then topped with toasted coconut flakes or cocoa powder. The coconut flakes were so much better!
Homemade Truffles
I had no idea how easy it is to make truffles at home! All you need are a few ingredients, too.
I got the idea for these raspberry liqueur truffles from a restaurant while searching for Valentine’s Day ideas and came across Chambord truffles. I used to love seasonal truffles from Godiva like a crazy person and thought this might be fun to make at home.
After researching recipes for truffles, I decided on one that had a higher booze content. I adapted this one from Food52. Then I just had to make sure it was gluten-free and dairy-free.
Chambord Raspberry Liqueur
Chambord is a French liqueur made from red and black raspberries. The juices are extracted from the fruit and blended with French cognac, Madagascan vanilla, and fragrant herbs.
So I looked it up via Google and the consensus seems to be that it is gluten-free. They don’t test it, but because it is distilled any possible gluten is likely removed. So yay!
Truffle Ingredients
For these truffles, you will need these following ingredients:
- Organic dark chocolate chips
- Chambord raspberry liqueur
- So Delicious dairy-free coconut creamer (to replace the heavy cream)
- Cocoa power
- Toasted coconut
Let’s Do Organic Unsweetened Coconut Flakes are gluten-free and already toasted so you don’t have to toast them in the oven. They just need to be crushed up a bit.
I will say that I liked the truffles covered in coconut flakes better than the ones covered in cocoa powder. They added a nice texture and kept their shape better. The cocoa powder truffles absorbed the powder pretty fast and lost their shape after a few minutes. They got kinda gooey, which is probably why the original recipe suggested freeze-dried raspberry dust to seal the deal. And sounds amazing.
Making the Truffles
They were really easy to make, too. Gently heat the Chambord raspberry liqueur and coconut creamer in a small sauce pan over medium-low heat. You don’t want a boil but get it hot enough that it starts to bubble just a little bit.
I put the dark chocolate chips in a 2-cup Pyrex measuring cup. Then poured the liquid over the chips. Stir to melt the chocolate. If the chocolate doesn’t melt completely, then ping it in the microwave for a few seconds (about 10 seconds) and that should help it melt completely.
Next, once well-combined, store the truffle filling in the refrigerator for at least 30 minutes so the mixture can harden up. And it becomes like a ganache!
Then put the crushed coconut flakes in a small bowl. And the cocoa powder in a separate bowl. Using a spoon to scoop out the solidified filling, use your hands to roll the filling into a ball and dip in the coconut or the cocoa powder. Like I said before, I like the toasted coconut truffles much better. And it can get really messy, so keep washing those hands!
Storing Your Chambord Dark Chocolate Truffles
This recipe made a lot of truffles. Too many to eat at once, like around 35 truffles. So I stored some of them in the fridge in an airtight container.
I also stored some of them in an airtight container in the freezer and they kept really well. Every time the craving hit I would just pop one out to enjoy. No defrosting required.
Enjoy making these wonderful boozy truffles! I’m hoping that I’m making this journey into food choices and dietary restrictions a little more fun and easy for you, too!
Chambord Dark Chocolate Truffles
These delicious and kinda boozy truffles are made with dark chocolate chips, raspberry liqueur, and coconut milk creamer. Then topped with toasted coconut flakes or cocoa powder.
Ingredients
- 1/2 cup Chambord raspberry liqueur
- 1/3 cup So Delicious coconut milk creamer
- 14 oz organic dark chocolate chips (2 cups)
- 1/4 cup GF cocoa powder
- 1/4 cup GF crushed toasted coconut flakes (Let's Do Organic)
Instructions
Gently heat the Chambord raspberry liqueur and coconut creamer in a small sauce pan over medium-low heat. You don’t want a boil but just get it hot enough that it starts to bubble just a little bit.
Put the dark chocolate chips in a 2-cup Pyrex measuring cup or microwave bowl. Then poor the heated liquid over the chips. Stir to melt the chocolate. If the chocolate doesn’t melt completely, then ping it in the microwave for a few seconds (about 10 seconds) and that should help it melt completely. Keep stirring until blended completely.
Next store the truffle filling it in the refrigerator for at least 30 minutes so the mixture can harden up.
Then put the crushed toasted coconut flakes in a small bowl. And the cocoa powder in a separate bowl. Using a spoon to scoop out the solidified filling, use your hands to roll the filling into a ball and dip in the coconut flakes or the cocoa powder. Like I said before, I like the toasted coconut truffles better. Enjoy!
Want More Gluten-Free Sweet Treat Recipes?
- Dark Chocolate Peppermint Cookies
- Sorghum Millet Snickerdoodle Cookies
- Gluten-Free Dairy-Free Tiramisu
- Easy Puff Pastry Apple Tarts
- Chocolate Sweet Potato Brownies
- Kinda Buttermilk Pie
- Pecan Pie and Mini Tarts with Puff Pastry
