Lombardo Marsala Truffles

There's something irresistibly decadent in the marriage of fine Chocolate and Marsala Wine and these divine truffles are the best testimony. For all of us chocolate lovers this decadent truffle recipe will be a must for the coming holiday season... 


10.5 oz Dark Chocolate ( 60% ) - chopped

8.5 oz Heavy Cream

3 Tbsp Butter (room temperature)

1 Tbsp of Lombardo Marsala Sweet

Dark cocoa powder

3.5 oz of blanched almonds (optional)


Place the chopped chocolate in a heatproof bowl (preferably steel or tempered glass).

In a saucepan heat gently the heavy cream until it just starts boiling. Pour the cream over the chocolate and stir gently until its consistency is smooth, shiny and thoroughly melted. Leave to cool slightly for about 10 minutes.

Pour in the Marsala wine stirring to combine. At this point, add the soft butter and mix well until incorporated. Place in the fridge for a few hours, until the mixture is manageable.

Remove from the fridge and quickly form bite-sized nuggets/balls with your fingers, keep them wet with cold water to avoid the sticky mess. Roll the pralines in cocoa powder or dark chocolate and place the truffles on a parchment paper covered baking sheet and cool in the refrigerator for a few hours to set. Alternatively, you can grind the almonds and add them to the ground chocolate, or use them to roll the pralines in (instead of the dark cocoa powder).

You can keep this darling little temptations for a week in the refrigerator.