Advocaat truffles are perfect for a festive afternoon treat and beautifully fragrant with egg liqueur — you can even use a homemade version. These homemade chocolates can be shaped into classic round truffles or made using chocolate moulds. They’re especially delicious when coated in white chocolate — highly recommended!
Makes 20–25 truffles.
Ingredients for an Advocaat truffles:
- 50 ml double cream
- 80 ml egg liqueur (Advocaat)
- 200 g white chocolate, finely chopped
- 30 g wafer biscuits, finely crushed
- 50 g ground almonds
Additionally:
- 150 g milk, dark or white chocolate (for coating), melted over a bain-marie
Place the cream and egg liqueur in a small saucepan. Heat gently until almost boiling, then remove from the heat. Add the chopped white chocolate and leave for 2 minutes. Stir until smooth and fully melted. Add the crushed wafers and ground almonds, and mix well. Cover with cling film and chill in the fridge for a few hours, until firm.
Once set, take small portions of the mixture, shape into truffles and coat in melted chocolate. Place on baking parchment and leave to set.
Store in the fridge, although once coated in chocolate they keep very well at room temperature.
Enjoy!
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