These Black Russian Truffles transform the classic cocktail into dark and intense chocolates. They are worthy of serving up after dinner or just with drinks on a cosy night in.
Need an alcohol-free chocolate treat to serve too? How about caramel shortbread chocolates.
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I’m quite impressed with myself. I had my doubts about my ability to pull this off, but when I finish typing this post I will have completed 5 recipe posts in 5 days. That is the most I’ve ever done in 1 week. It’s maybe not something I’ll be repeating for a while to come, but I did it. I have earned the weekend that is just around the corner.
And I’m ending my busy week in style since I’ve got a double whammy for you tonight. Along with my Black Russian Truffles, I’ll also be sharing the recipe for some gingerbread syrup which can be slipped in alongside vodka and coffee liqueur to make a Gingerbread Black Russian or it can be used to make a gingerbread latte. Actually, that’s really a triple whammy, but who’s counting?
Okay. The Black Russian Truffles.
There are only two ingredients for a Black Russian cocktail – vodka and coffee liqueur.
In my opinion, these two ingredients cry out to be paired up with dark chocolate, so that’s the way my truffles rolled this time. I used Tia Maria coffee liqueur but Kahlua would be a good alternative. I also sprinkled in a little espresso powder to boost the coffee hit too and I lifted the look of these dark, intense truffles by rolling them in grated white chocolate.
These Black Russian Truffles would quite clearly be a good match for an after-dinner drink – either the Black Russian itself, an espresso martini cocktail or a glass of coffee liqueur. Alternatively, they would pair well with a cup of your favourite coffee.
And that is me and this little cocktail-inspired truffle series of mine, just about finished. I’m off to lie down in a quiet place now, away from words…
More chocolate truffles
Have you made these black Russian truffles? Please let me know if you enjoyed them by leaving a review.
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📖 Recipe
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Black Russian Truffles
Ingredients
- 120 g/ 4 ¼ oz Dark chocolate
- 20 g/4 ¼ tsp Butter
- 5 tablespoon Double (heavy) cream
- ½ teaspoon Espresso powder (fine)
- 2 teaspoon Vodka
- 3 teaspoon Coffee liqueur (e.g. Tia Maria or Kahlua)
- 45 g/ 1 ½ oz Grated white chocolate
Instructions
- Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
- Cut the butter into small chunks and stir in until fully melted and incorporated
- Stir in the cream followed by the espresso powder then the alcohols
- Let cool, cover and transfer to the fridge to firm up for at least 4 hours
- Sprinkle the grated chocolate into a small shallow bowl
- Take teaspoonfuls (approx 10g each) of the ganache and roll into balls. Gently roll the truffles in the grated chocolate until fully coated. Wash & dry your hands after rolling a few truffles if your hands get too sticky to roll the remaining truffles well
- Store in the fridge for up to 5 days. Bring the truffles out an hour before serving to bring them back to room temperature
Marie
2 recipes in one! Great work. I love the sound of both but especially those truffles. I love Tia Maria
Jane Saunders
Thanks Maria – me too, it’s boozy, sweet and full of coffee flavour
Kristen Chidsey
Five recipes in 5 days–ROCK STAR!! These truffles would make a great Valentine’s day treat.
Jane Saunders
Thanks Kristen – you’re right, bring them on for Valentine’s Day!
Ben Myhre
I love this.
Jane Saunders
Thankyou Ben