chocolate ganache

Campari Chocolate Truffles

I was waiting for something extraordinary to happen but as the years wasted on nothing ever did unless I caused it
— Charles Bukowski

Welcome back to A Common Kitchen this week everyone. In celebration of it officially being the holiday season I am kicking it off with a very easy but extremely delicious treat! This week I am sharing my recipe for Campari Chocolate Truffles. This recipe if perfect because it requires only five ingredients and take under and hour to make!

If you have never had chocolate truffles, they are those little melt-in-your-mouth chocolate candies that you get at Godiva or other specialty chocolate shops. However, some of these shops charge $3-4 for ONE chocolate truffle. My solution? Make my own at home. And to do this all you need to know is that they are extremely easy to make and require only four ingredients: good quality dark chocolate, heavy cream, kosher salt, and in this specific recipe, Campari. A chocolate truffle is basically just a very thick chocolate ganache enrobed in tempered chocolate, cocoa powder, and various other coatings. They are melt-in-your-mouth delicious and are super easy to make and no one will guess that they took you less than an hour to make! 

These Campari Chocolate Truffles are unique in that they use and ingredient you may not be familiar with: Campari. If you have never had it, Campari is a liqueur, more specifically, it is what's known as an apértif, and is made by infusing fruits and herbs in alcohol. I was introduced to this liqueur by my wonderful husband, Jacob. He has liked Campari for years and after two years of dating, he finally bought a bottle. I admittedly cannot drink more than half an ounce of liqueur without feeling sick so it's not something I drink often, however, Campari has such a unique taste so I have wanted to use it in a dessert recipe for a long time now. 

As I was developing recipes using Campari, I knew that I wanted to pair it with dark chocolate. I thought that the bitterness of the chocolate would pair perfectly with the fruity and herby notes and I was right! These Campari Chocolate Truffles are rich and decadent and the Campari flavor is subtle. 

I didn't want to overwhelm the truffles with the Camapari so after a bit of testing I found that two tablespoons is the perfect amount. You taste the Campari once the chocolate starts to melt and it is subtle but not lost completely. You certainly can add or remove one tablespoon if you wish to do so but I highly recommend sticking with two tablespoons. 

As for decorating these little treats, I decided to toss the truffles in a good quality dutch processed cocoa powder. I didn't want to worry about tempering chocolate and dipping all of the truffles in it because, come on, who has time to temper chocolate? The great thing about"technique" is that they still look very elegant. This may be my new favorite way to decorate my chocolate truffles because of the ease and simplicity.

I hope you enjoyed this weeks recipe for Campari Chocolate Truffles. This simple, delicious, and elegant dessert is one that will become a staple in my household. I also plan on giving these out as Christmas gifts because everyone loves a homemade eatable gift! If you try this recipe please share your photos with me, I would love to hear from you. Thanks for visiting A Common Kitchen this week everyone! Xx

Campari Chocolate Truffles


  • 8 Ounces Good Quality Dark Chocolate— at least 60%, finely chopped

  • ½ Cup Heavy Cream

  • 2 Tablespoons Campari

  • ¼ Teaspoon Kosher Salt

  • ½ Cup Dutch Processed Cocoa Powder


  1. In a heat proof bowl, add the chopped chocolate and set aside.

  2. In a small saucepan, whisk together the heavy cream, Campari, salt. Heat the cream over medium-low, stirring occasionally, until simmering— not boiling.

  3. Pour the hot cream over the chocolate, making sure to completely cover each piece of chocolate. Let sit for two full minutes— this allows to chocolate to warm up. Whisk   until fully combined and smooth.

  4. Pour the ganache into a loaf pan and put in the refrigerator to cool for 30 minutes.

  5. Once cooled, scoop rounded ½ tablespoons onto a parchment lined baking sheet. With (or without) disposable gloves on, roll each piece of ganache in between your hands into spheres.

  6. Place the dutch cocoa powder into a shallow bowl. Toss each truffle in the cocoa powder until fully coated and place back onto the baking sheet. Repeat with the remaining truffles. Place the baking sheet back into the fridge and let cool for 15 minutes before enjoying.