Lionheart Wines
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Chocolate Bomb Truffles

Makes 24 truffles


  • 8 oz of semi-sweet baking chocolate (1 package)
  • 12 oz of semi-sweet chocolate chips
  • 6 oz of milk chocolate chips
  • 4 Tablespoons of unsalted sweet butter
  • 1/2 cup heavy whipping cream
  • 2 Tablespoons of liqueur (select flavor based on options below) Default - Grand Marnier
  • (instead of liqueur +/- fruit use Bonny Doon Frambroise or Cassis
    Optional: 2 oz of fresh ripe fresh fruit  - raspberries, cherries hazel nuts

(for coating)

  • 8 oz of milk chocolate chips
  • 1 oz of semi-sweet chocolate chips
  • 1 Tablespoon of unsalted sweet butter


  • If you use optional items they should be pureed. 
    In a double boiler, melt baking chocolate, chocolate chips.  The mixture should be fairly smooth - mix in the butter; mix in whipping cream.
  • Mix liqueur and optional items: make sure it is very smooth and has a slightly fluid like consistency.
  • Refrigerate for 15 minutes, stirring every two minutes or so.  The final consistency should allow you to form into 3/4" filling centers (balls).
  • Place the centers on a wax paper cookie sheet.
  • Freeze the centers for 30-40 minutes. 
  • About 3 minutes before you would take the centers from the freezer, melt the remaining ingredients in the double boiler.
    As soon as it is a nice fluid even mixture, take the double boiler off the heat (this is very important - the idea is to keep it as liquid as possible).
  • Quickly coat centers with the coating, place the truffle back on the cookie sheet. 
  • After coating all of the truffles, refrigerate for 10 minutes or until the coating sets. 
  • Store truffles in an air tight container. 

Leon C. Glover III

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