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Chocolate Truffles with Frangelico, Amarula & Chambord

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Chocolate! My favorite food group! 😉 Seriously, I don’t think I’d even want to continue living if I could no longer eat chocolate. Just sprinkle my ashes in the garden so I can feed the tomatoes one last time, because without chocolate, I’d be one sad little girl!

Milk chocolate, dark chocolate, white “chocolate”, I love it all! Plain, filled, with nuts and caramel, just share a bite and instant world peace. Could you imagine if that’s all it would take? Just a nice piece of chocolate to make everyone forget about fighting and just get along? Maybe we should give it try?!

Of all of the chocolate in the world, I think truffles would be my ultimate indulgence! So rich, creamy and usually have added liqueurs which is another huge plus! 😉 What’s not to love?!

The only thing I don’t like about them though, is the price. I’ve seen gourmet ones for as much as $12.00! For one piece! Ouch. I’d go bankrupt on a bad week!

So we do what we must do! Find a way to enjoy them without losing the house! Make them homemade! I made these this year at Christmastime, but they were so easy and so good that they will be made on occasion for any and every excuse – – er, I mean special event, as possible now!  😉  

And the flavors are literally endless! You can use any liqueurs you like. I chose three of my favorites, Frangelico for a hazelnut flavor, Chambord for fruity raspberry, and a unique flavor of Amarula! One of my all-time favorite liqueurs from South Africa! Actually made from the exotic fruit of the marula tree and having a caramel, chocolate and vanilla flavor! (THOSE were worth fightin’ for!) 😉 If you’ve never tasted Amarula before, you are in for a ROYAL treat! 😉  

Since I made these on a whim and used what I had on hand, I simply dipped two-thirds of them in melted chocolate chips and one-third of them in finely chopped pecans. But next time, I think I’ll get my wings wet and try some melting chocolate made for candy making. The chips worked just fine, but I think these deserve a higher quality of chocolate. 😉 But the coatings are completely up to you! You can go traditional using cocoa powder, or try something fun like finely crushed toffee! All up to your own imagination!

So remember these for the upcoming holiday, Valentine’s Day, to make something from the heart homemade that’s even better than store-bought! And definitely says “I love you” when made special with your own two hands!  🙂 And don’t worry, they won’t break the bank with only 4 main ingredients! (Plus liqueurs and coatings of choice!) Couldn’t be easier! Hope you enjoy and just have fun with them! Have a wonderful day!! 😀



Makes 4-5 dozen depending on size


3 cups sifted powdered sugar, sift first then measure

8 oz. softened cream cheese, room temp

1 (12 oz.) bag Ghirardelli or Baker’s semi-sweet real chocolate chips, melted in microwave according to package directions, *white chocolate chips can also be used

3 Tbl. assorted liqueurs


Choice of Liqueurs (Pick 3):


Amarula Fruit Cream

Godiva (Dark, Milk or White Chocolate)

Disoranno Amaretto

Triple Sec



Bailey’s Irish Cream

Peppermint Schnapp’s

Tequila Rose


*or your own favorite!


Coating Choices:

finely chopped nuts (such as pecans, walnuts, pistachios, macadamias, almonds, etc.)

candy sprinkles/nonpareils

cocoa powder

powdered sugar


finely crushed toffee

finely crushed peppermints

colored sugar

melted chocolate (dark, milk or white)



Add 3 cups powdered sugar gradually to cream cheese in mixer bowl slowly while mixing on medium speed until well mixed. Scrape bottom and sides as needed. Add melted, slightly cooled, chocolate chips. Mix in well.

Divide mixture into thirds placing into 3 bowls. Add 1 Tablespoon of liqueur of choice to each. Mix in well. Cover each with plastic wrap and chill several hours.

When very cold, shape mixture into 1″ balls. Roll or coat in any of the suggested coatings. Keep refrigerated until serving in an airtight container.

*I made Frangelico ones rolled in Pecans, Amarula ones dipped in Milk Chocolate, and Chambord ones dipped in White Chocolate. I dusted them with edible gold dust after hardening. 

**If dipping in melted chocolate, place onto waxed or parchment paper-lined baking sheets and chill until chocolate hardens. Remove to airtight container when set.

I personally don’t care to use Nestle’s or Hershey’s chips. They don’t melt very well, and they are very low quality. Just my opinion, though.


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Marlys (This and That)

Monday 10th of February 2014

Chocolate is my favorite word and these truffles look wonderful. Thanks for sharing these on Foodie Friends Friday Valentine's Party and I hope you will join us for our Snack Food theme party this week.


Tuesday 11th of February 2014

Thanks, Marlys!! :D I don't think I could go a single day without my chocolate fix! ;) :D

Joanne/WineLady Cooks

Monday 3rd of February 2014

I'm with you Kelly, must have chocolate! Thanks for sharing this recipe. I've pinned & tweeted.


Monday 3rd of February 2014

Thank you very much, Joanne! Chocolate is my favorite food group! ;)

Joanne T Ferguson

Thursday 23rd of January 2014

G'day! You're killing me Kelly! TERRIFIC recipe! GORGEOUS photo too! I want one right NOW!! Cheers! Joanne


Friday 24th of January 2014

Hi ya! We actually have about 4-5 left! Better get here quick! :D


Thursday 23rd of January 2014

What I love about this recipe is that you don't use heavy cream to obtain that delicious consistency. Since I'm lactose intolerant, most of the truffle recipes I come across don't provide much of an option but to use heavy cream. Unfortunately for me, that typically means coconut creamer which could alter the taste significantly. But since you use cream cheese, I can use my dairy-free brand and likely get an awesome outcome and actually taste the liqueur flavors of my choice! Thanks Kelly...I'm excited to try out this recipe!! :D


Thursday 23rd of January 2014

Aww! How wonderful then!! So happy you get to try these! And you can use any liqueur you enjoy! They have so many neat flavors now! :D