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Personalized Chocolate Chambord Truffles |

Personalized Chocolate Chambord Truffles

  • Author: Chris Cockren
  • Total Time: 30 minutes (plus 2+ hours cooling time)
  • Yield: 20 truffles 1x


  • 8 ounces dark chocolate, finely chopped
  • 5 tablespoons unsalted butter, cubed
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons Chambord liqueur
  • 1 Davidson's Safest Choice® pasteurized egg yolk
  • 1/4 cup boiling water
  • Kosher salt
  • Cocoa powder, for coating


  1. Combine finely chopped chocolate, butter, and a pinch of Kosher salt in a medium glass mixing bowl. Microwave in 30 second intervals on half-power, stirring between each interval, until chocolate is just melted. Alternatively, heat over medium-low heat in a small saucepan until just melted. Stir in vanilla extract and Chambord liqueur. Set aside.
  2. Place egg yolk in a small bowl and whisk slightly. Pour boiling water in a slow, steady stream down the side of the bowl while constantly whisking egg yolk. This will prevent egg yolk from scrambling while you incorporate the boiling water. Continue whisking until water is fully combined with egg yolk. Pour through a fine mesh sieve into the melted chocolate mixture. Whisk until fully incorporated and smooth.
  3. Line a small square pan with parchment or wax paper. Let parchment paper hang over sides of pan for easy removal. Pour in truffle mixture and refrigerate until firm, at least two hours but preferably overnight.
  4. Lift parchment paper out of pan to remove truffles. Cut truffles into bite-sized squares. To aid in clean slices, dip knife in hot water and wipe clean in between each cut.
  5. Pour a bit of cocoa powder in a small bowl and dip truffles, one at a time, to coat.
  6. If desired, imprints can be made with a special message by using letter stamps (available at most arts and crafts stores). Lightly coat stamps with a little oil before pressing into each truffle (clean and repeat as necessary). It might take a couple of tries to find the "sweet spot" of how much oil and pressure to use when stamping each truffle. Truffles can always be re-dipped in cocoa powder to try again if needed.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes