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Chocolate Frangelico Truffles | Exquisite truffles flavored with hazelnut liqueur plus a guide for tempering chocolate

Chocolate Frangelico Truffles

These homemade Chocolate Frangelico Truffles are a decadent confection that’s perfect for gifting.



For Tempered Chocolate:


To make ganache, place chopped chocolate in a heatproof bowl.

Heat heavy cream in the microwave (I use a Pyrex measuring cup) until hot and almost boiling. Add Frangelico and mix to combine.

Pour hot cream over chocolate and let sit for a few minutes. Whisk until smooth.
Let cool at room temperature, then refrigerate for 2 hours.
Scoop rounds onto parchment lined cookie sheet.  Chill until tempered chocolate is ready (I left them to chill overnight).

To temper chocolate, place about ⅔ of the chocolate in a heatproof bowl (a little more than 5 ounces).

Set aside ⅓ of the chocolate pieces (a little less than 3 ounces).
Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water)

Using a rubber spatula, gently stir the chocolate so that it melts evenly.

Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat.

Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt.

Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F (You can bring the dark chocolate down to between 80°F and 82°F).

Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate  89.6°F.

The chocolate is now tempered and ready to use.

Dip your truffle balls into the tempered chocolate and place on a parchment lined sheet until the coating hardens.


If you don’t want to temper chocolate, you can use Ghirardelli chocolate melts to coat the truffles.