Max Brenner knows chocolate, and his classic book ‘Chocolate: A Love Story’ is packed with unique recipes using everyone’s favourite sweet ingredient.
His Guilt-Free Fried Chocolate Truffles make a delicious addition to your dinner party and it will be hard to stop at just one:
Serves: 20
Ingredients
- 1 1/2 cups heavy cream
- 16 ounces dark chocolate, chopped
- 1 stick unsalted butter, softened
- 3 tablespoons almond or other liqueur
- 1 large egg, beaten
- 3/4 cup all purpose flour
- 1 cup shredded coconut
- 3 cups vegetable oil, for frying
Instructions
1. Bring the cream to a simmer and pour over the chocolate in a heat proof 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.
2. Scoop the chocolate mixture with a mini ice-cream scoop or teaspoon and roll into 1 inch (approximately 1 ounce) 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.
3. Prepare 3 shallow bowls: one with beaten egg, one with flour and one with shredded coconut. Roll the frozen balls in each bowl: first the egg, then in the flour, then the egg again, and finally in the shredded coconut.
4. 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.
5. In a deep pan, heat the vegetable oil to 375 degrees (F). Carefully fry the truffles, working in batches so as not to crowd the pan, until golden brown, about 2 minutes.
Serve hot.
Recipe shared with permission. Updated 2025
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