Rich dark chocolate ganache gets kissed by hazelnut liqueur. The result? Decadence at it’s finest.

Celebrated chocolatier MarieBelle has paired up with Frangelico to unveil an indulgent new truffle flavor just in time for the holidays—the Frangelico Ganache. Blending creamy dark chocolate with luscious hazelnut, this melt-in-your-mouth confection also reveals notes of vanilla, coffee and almond. And it’s quite stunning. MarieBelle founder, chef and chocolate artist, Maribel Lieberman, incorporated hues from the Frangelico bottle into the beautiful sunset-colored mosaic design on each truffle.

Last week, I attended an intimate media gathering at MarieBelle, to celebrate the new flavor. The boutique itself is gorgeous. A luxurious chocolate haven, evoking European sophistication and old-world charm, nestled into SoHo’s Broome Street. Attendees settled into the shop’s darling Cacao Bar—a cozy cafe offering sweet nibbles and hot cocoas—to experience the Frangelico Ganache.

Maribel warmly greeted guests and excitedly debuted her latest creation. “These artisanal holiday truffles embody the flavors of the season, blending the hazelnut flavor of Frangelico with the gourmet taste of high-quality dark chocolate.” And to perfectly complement the flavor nuances in the confection, Master Mixologist James Moreland was on hand to stir up three Frangelico-based dessert cocktails (recipes below).

Beginning November 15th, Frangelico Ganache truffles will be available at the MarieBelle retail location in New York City, online at MarieBelle.com and at select department stores nationwide. They come packaged in a variety of sizes, each wrapped in an exquisite ribboned box that is uniquely Mariebelle.

Life is always sweeter with chocolate, and these truffles make a delightful gift that any chocolate lover will enjoy. And to sip while you sweet, try these tasty dessert cocktails from James Moreland:

Frangelico Truffle Cocktail

1 oz Frangelico

1 oz SKYY Vodka

¾ oz cold espresso

Shake with ice and serve up in a cocktail or martini glass. Dust with dark chocolate shavings.

Frangelico Supreme

1 ¼ oz Frangelico

1 ¼ oz Flor de Caña 7 Year Grand Reserve Rum

1 ¼ oz sweet vermouth

Shake with ice and pour over ice into rocks glass.

Cherries Flambé

1 ¼ oz Frangelico

2 spoonfuls sour cherry macerate

¾ oz cherry brandy

Shake hard and strain over rocks in a Collins glass.