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Guilt-free fried chocolate truffles

with generous extra cream of healthy happiness



1 1/2 cups heavy cream

1 pound dark chocolate, chopped

1 stick unsalted butter, softened

3 tablespoons almond liqueur or other liqueur

1 large egg, beaten

3/4 cup all-purpose flour

bread crumbs

3 cups vegetable oil, for frying



  1. Bring the cream to a simmer and pour over the chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then stir until smooth. Beat in the butter and liqueur until thoroughly combined. Cover and chill for at least 2 hours.
  1. Scoop the chocolate with a mini ice-cream scoop or a teaspoon and roll into 2-inch balls, powdering your hands with confectioners’ sugar if necessary to keep the chocolate from sticking. Place on a baking sheet lined with parchment paper and freeze for at least 2 hours.
  1. Prepare three shallow bowls: one with beaten egg, one with flour, and one with bread crumbs. Roll the frozen balls in each bowl: first in the egg, then in the flour, then in the egg again, and finally in bread crumbs.
  1. Let the balls rest for a few minutes in the refrigerator, then dip them again in all three bowls in the same order. Freeze the double-dipped balls for at least 1 hour.
  1. In a deep pan, heat the vegetable oil to 375°F. Carefully fry the truffles, working in batches so as not to crowd the pan, until golden brown, about 2 minutes. Serve hot.


Quantity: 30 truffles

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