Friday, January 17, 2014

Tia Maria White Chocolate Truffles

Fits of laughter erupt from the kitchen. There's a thump, then there's giggles. Some one-glass-wonder has eaten too many white chocolate truffles, laced with Tia Maria, by the looks of things. My husband walks into the kitchen to find me writhing on the floor in fits of laughter.
Just kidding.
But sometimes I feel like I could end up like this at someone's party. An embarrassing moment when you have one rum ball too many. Honestly I wouldn't put it past myself, after being pregnant and not having alcohol for close to a year, I'm way out of practice, and even a few sips of wine now does my head in. I was already a one (or two) glass wonder to begin with.
Friends--don't be horrified if this happens at your house when you next get me around, I assure you it's unintentional. Bear with me while I get my liver going again, and I can have half a glass again without getting "tiddly."
But don't worry, there's very little liqueur in these delicious and easy and moreish truffles. There's just enough to make it taste delectably adult-only, with its coffee and slight rum taste that is Tia Maria, combined with the sweetness of the white chocolate and that bitterness of the cocoa powder each truffle is rolled in. It's dark, rich and handsome. And we all know that's a winning combination.

TIA MARIA WHITE CHOCOLATE TRUFFLES (Adapted from Australian Good Taste Magazine, April 2013, pg 105)

200g white chocolate (I used cooking chocolate to ensure firmness)
1/2 cup thickened cream
1-2 tbsp. Tia Maria liqueur
1/2 cup cocoa powder to coat

Break up the chocolate into a medium sized, heat proof bowl. Add the cream and stir through the chocolate. Place this bowl in the microwave, and heat on high at 20 second increments, stirring between these periods until the chocolate is evenly melted. Add the Tia Maria. Thoroughly stir until the cream and the melted chocolate and liqueur comes together as one. Cover with plastic wrap and refrigerate for 4 hours or overnight to firm up.
After this firming period, remove from the refrigerator and use a teaspoon to scoop out rough, walnut sized balls. Use damp hands to roll each portion into a smoother ball. Return to the refrigerator to firm up further if necessary, especially in warmer weather. Roll these balls in cocoa powder. Refrgerate until ready to serve.

Makes about 12

NOTES: After sitting in the refrigerator, often the cocoa powder will have absorbed some moisture. Just re-roll the truffles in a little extra cocoa powder before serving. Variation: use the same quantity of dark chocolate and add Cointreau to it in place of the Tia Maria.


  1. Oh My! These sound and look ahhmazing. So happy to have found your lovely blog :)


Give me some sugar, Sugar...