I learned how to make chocolate truffles during my studies at Le Cordon Bleu and made some modifications to make it a more user-friendly recipe.  Deliciously dark chocolate truffles with a hint of liqueur make this a fun gluten free no-bake dessert.  The chocolate truffles are naturally gluten free I have provided substitutions for a dairy-free option as well.  Once the chocolate truffles are ready, have fun garnishing them with desiccated coconut, chopped nuts or cocoa powder.

Orly's Spiked Chocolate Truffles

Recipe yields 4 dozen truffles


1/3 heaping cup (100ml) Grand Marnier or Kahlua
1 2/3 cups (300g) good quality dark chocolate, roughly chopped (I like schmerling)
1 ¼ cups (300ml) heavy cream or non-dairy whipping cream like Rich’s Whip
4 ¼ Tbsp (60g) unsalted butter or margarine


1/3 cup (40g) desiccated coconut or coconut flour
1/3 cup (40g) nuts, finely chopped or nut meal
4 Tbsp (30g) cocoa powder

Place the chopped chocolate in a large heatproof mixing bowl. Add 100ml liquor of choice.  Place the cream and butter in a saucepan and bring to a simmer over a medium heat. Once the butter has fully melted and the mixture is simmering, remove from the flame and pour over the chocolate. Whisk until you have a smooth mixture. Cover the bowl and chill for 4 hours in the fridge.

Make the Truffles:  Line a sheet pan with baking paper.  Cover 1/3 of the pan with desiccated coconut, 1/3 chopped nuts and 1/3 coco powder.  The flat surface will make it easier to roll the balls into than using 3 separate bowls.  Use a melon baller to take out evenly sized scoops of the truffle mixture. Using lightly oiled hands or gloves, roll into truffle balls, then roll the truffles in the desiccated coconut, chopped nuts or coco powder. Leave to set in the fridge on a baking tray lined with nonstick baking paper.  Leave truffles in the fridge until ready to serve.