“Life is what happens while you are busy making other plans” – John Lennon
I am a planner. I love making plans. In college, when exam dates were announced others would start studying immediately; I would make elaborate plans to study. I bought highlighters and bookmarks, made timetables and plastered post-its everywhere. Inevitably I was too exhausted from planning to study—real studying only began a couple of days before the exam.
Now that I’m older (and still not quite grown up), not much has changed. At any moment I’m making detailed plans: travel plans, training plans, plans to lose weight. I spend hours researching, writing memos, making phone calls and discussing details, yet many plans never leave the planning stage.
This December was no different. I had ambitious holiday plans: a list of Christmas recipes to try and post, and homemade edible gifts to make for family and friends. But busy work weeks, a few short trips and some home repairs left me with almost no time. With just a week to go before the holiday, I needed something quick and delicious.
That’s how these vodka truffles came to be. They’re classic truffles—firmed-up ganache—not reinventing the wheel, just a simple, decadent treat. I adore truffles: they’re versatile, elegant and indulgent.
Truffles have a charming origin story. In the 1920s, an apprentice working for a French chef accidentally poured hot cream over chopped chocolate instead of a bowl of eggs and sugar. When the cooled mixture was rolled into balls and dusted with cocoa powder, the sweets resembled truffle mushrooms—hence the name. A happy accident that gave us a timeless confection.
Truffles need only a few basic ingredients: chocolate and cream. Flavorings, fillings and coatings are optional. For these I added a little butter for shine, a splash of vodka for cheerfulness (and because I was making them for a friend who loves boozy chocolates), and finished them in cocoa powder to keep the classic truffle look.
I’ve made non-alcoholic versions before—one word: luxurious. I haven’t personally tasted this batch with vodka, but others described them as “out of this world.” I used vodka because it was on hand, but you can use any liquor you prefer, add coffee for bitterness, or skip alcohol entirely. Coating options include cocoa powder, chopped nuts for crunch, or even melted chocolate.
This recipe yields about a dozen truffles, and it’s easy to scale up or down depending on how many you want to make. A note: I wouldn’t recommend halving the recipe unless you’re making them just for yourself—the process is easier with a slightly larger batch.
Vodka truffles
Ingredients
- 125 grams dark or semisweet chocolate
- 50 grams or about 1/4 cup cream
- 14 grams or 1 tablespoon unsalted butter
- 1 tbsp vodka or liquor of your choice optional
- cocoa powder to coat
Instructions
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Chop the chocolate into small, even pieces and place them in a small bowl.
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Heat the cream and butter together until it begins to bubble.
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Pour the hot cream and butter over the chocolate, covering as much of it as possible. Cover and let stand for a minute.
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Stir until the chocolate is fully melted and the mixture is smooth.
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Stir in the vodka and mix well. The ganache will be quite soft now. Let it rest at room temperature for up to 6 hours or refrigerate overnight to firm up.
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Once firm enough to handle, scoop tablespoonfuls of ganache and shape into balls. Butter or oil your hands lightly for easier rolling.
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Roll the truffles in cocoa powder to finish.
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Your truffles are ready!
Notes
Store truffles at room temperature for 4–6 days, or refrigerate for longer storage.
If the ganache becomes grainy, add a splash of milk while mixing to smooth it out.
If some chocolate remains unmelted, warm gently in a double boiler or microwave briefly on low and stir until smooth.
In a hurry? Chill the ganache in the refrigerator to speed up setting, stirring every 30 minutes until it reaches the right consistency for rolling.
You can increase the liquor by a teaspoon or two for a stronger flavor, but add a little more melted chocolate if the ganache becomes too loose.
Any liquor works well—choose your favorite.
My measuring cup is 240 ml.
When something this simple is this delicious, I’m a fan for life. These truffles make perfect after-dinner bites or thoughtful edible gifts. If you haven’t tried making truffles yet, give them a go—especially these boozy vodka truffles for a festive touch.