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Spiked Red Berry Chocolate Truffles Recipe

Chocolate truffles are one of the most delicious and decadent desserts out there and we're giving the classic recipe an even yummier twist thanks to the addition of CIROC ULTRA PREMIUM VODKA.

While you might be intimidated by the thought of making chocolate truffles on your own at home, we want to encourage you to give this a try. Truffles are actually REALLY easy to make and require just a few ingredients to make a whole lot, which is great if you've got a crowd to feed.

Jazz up your chocolate truffles by adding a shot of Ciroc Red Berry Vodka to the mix. The berry flavor pairs naturally with the dark chocolate and the vodka gives it a bit of a bite that's pure bliss.


1 10-ounce bag of dark chocolate morsels

1 cup heavy cream

1 shot of Ciroc Red Berry Vodka

cocoa powder for dusting


Place the 10 ounces of dark chocolate morsels in a medium-size mixing bowl. Heat the heavy cream in a sauce pan until bubbles begin to form around the edge.

Pour about half of the hot cream over the chocolate and allow to sit for 30 seconds - 1 minute. Then, slowly stir the mix with a wooden spoon until smooth and blended. Do not add all of the hot cream at once - you want to emulsify the mixture to ensure the fat molecules do not collapse.

Continue to gradually add the hot cream as the chocolate melts. If you see that the mixture has gotten very liquid looking in appearance, it means the chocolate has lost it's emulsion. This is easy to fix - just add a dash of cold cream to the mix!

You'll know your ganache is ready once the cream is blended in and it looks thick, shiny and smooth. At this point, add your vodka and mix well.

Pour the ganache onto a plastic lined baking sheet, spread even with a spatula and then cover that with plastic wrap. Allow to cool for at least 4 hours at room temperature.

Once the ganache has cooled to the consistency of toothpaste, spoon or pipe 1-inch mounds onto a parchment paper covered baking sheet. Place in the fridge for 15 minutes. Do not stir the mixture - allowing too much air to hit the mix will cause it to harden.

Once hardened in the fridge, remove and roll into balls. You can use plastic gloves to minimize mess if you'd like! Roll the truffles in cocoa powder and place on wax paper lined baking sheet once coated.

Serve or store these truffles in an airtight container for up to 2 weeks at room temperature.


about 50 - 60 truffles


Berries + Chocolate = the PERFECT Pairing

Champagne Chocolate Covered Strawberries from Fannie May

Belgian Chocolate Covered Blackberries from Fruit Bouquets

Dark Chocolate Raspberry Bars from Fannie May

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