Jagermeister Chocolate Truffles

by Barry Lewis

Prep time
20 mins
Cook time
600 mins


500g chocolate (3.3 cups)
(milk/dark or both)
50ml jagermeister (0.2 cups)
1tbsp butter
250ml double cream (1.1 cups)
cocoa powder to finish

Ah Jagermeister chocolate truffles – yes they are as good as they sound and yes, you can probably make them as strong as you like! I absolutely loved this recipe I was sent to have a go and of course you can either omit or replace the jagermeister with a different beverage of choice!

Start off by getting a bowl over a pan of simmering water (like when melting chocolate). Add your cream to the bowl and warm through. You can do this another way by just warming the cream direct in the pan and then pouring over the chocolate but I find it easier this way to make sure it all melts together.

When the cream is hot and not bubbling add in the chocolate pieces and mix over the simmering water until fully melted and combined, it will look like a gorgeous chocolate lake!

Then add in the butter and jagermeister (2 shots is enough for a mild taste), and mix through until well combined and fully merged as one lovely chocolate mixture.

Take off of the heat and allow to cool for 5 minutes. Place cling film over the bowl and press against the mixture sealing up the sides. You want to make it nice and air tight in there so make sure there are no bubbles and wrap firmly.

Place in the fridge overnight (you can get away with 5 hours or so) it is best to do this as the truffle mixture firms up really well and makes it very easy to mould with your hands.

Speaking of which shape about a teaspoon of the mixture with your hands (make sure they are cold and keep them cold) and roll into a ball. Dip in the cocoa powder and roll around, then repeat the process until all of the jagermeister chocolate truffles are ready.

These were extremely good, proper melt in your mouth truffles with just enough kick – give them a go!