- If you aren’t much of a drinker, don’t invest in a full-size bottle of liqueur. Just skim the section of single serving bottles (you know, like the tiny bottles they have on airplanes or in hotel minibars).
- The white chocolate filling is a bit sticky and challenging to work with. Do yourself a favor and leave them in the freezer right up until you are ready to dip them in the dark chocolate coating. You could even pull just a few out at a time as you go. Trust me, they are worth the extra effort though!
Dark Chocolate Filling:
¾ cup dark chocolate chips
1/3 cup heavy cream
2 Tablespoons liqueur – I used a peppermint coffee flavor
White Chocolate Filling:
1 cup white chocolate chips
1/3 cup heavy cream
2 Tablespoons liqueur – I used an horchata flavor
Dark Chocolate Coating:
1 ½ cups dark chocolate chips
1 ½ teaspoons vegetable oil
Decorative garnish – I used crushed peppermint pieces and gold colored sugar sprinkles
For dark chocolate filling, place chocolate chips in a medium heat safe bowl. In a heavy saucepan, bring cream to a low boil. Pour cream over chocolate chips and let stand for 5 minutes. Whisk liqueur into cream and chocolate mixture until mixture is blended together and smooth. Cover bowl and refrigerate for 2 hours or up to 1 day. Repeat this process for the white chocolate filling.
Once fillings are chilled, shape into 1 inch balls then place on a parchment paper lined cookie sheet. Place in freezer for 1 hour.
For the dark chocolate coating, place chocolate chips and vegetable oil in a microwave safe bowl. Heat in the microwave, stirring every 30 seconds until completely melted.
One at a time, dip chilled ball of filling into coating mixture, making sure each one is completely coated. Place each truffle back onto the parchment paper lined cookie sheet and sprinkle with decorative garnish. Once all truffles are garnished, refrigerate until coating is set or you are ready to serve them.