These delightful chocolate whisky truffles make the perfect ending to any meal with a really good cup of coffee. They are also just great as a foodie gift, especially at Christmas time. Quite frankly these whisky truffles are good at any time.
Don’t you just love chocolate truffles, all that chocolatey, decadent goodness in a little ball, mmmm perfect with a rich dark coffee whilst watching a Christmas movie curled up by the fire.
These chocolate whisky truffles take something that is already wonderful a step further.
I only ever really allow myself truffles at Christmas time, it makes them even more special, something that is a traditional treat.
Just like the Terry’s chocolate orange at the bottom of a Christmas stocking.
I always figure that anything that is treated as a treat, something special and not had very often is free from all calorific guilt. Well, that’s my theory and I’m sticking to it!
Ingredients for whisky chocolate truffles
You will want two different types of chocolate for this recipe, dark chocolate and milk chocolate.
I find just using milk chocolate alone makes these truffles too sweet so I mix both types together.
Double (heavy) cream, whisky (yeah!) and cocoa powder.
How to make whisky truffles
Melt the chocolate in a bain-marie (this is basically a bowl set over a pan of simmering water, you must make sure that the water does not touch the base of the bowl though) along with the cream.
Once everything has melted and come together remove from heat and stir in the whisky.
Allow to cool. I normally pop the bowl in the fridge to get it to set up.
Place the cocoa powder on a plate.
Take teaspoons of the chocolate and roll into balls and then roll these in the cocoa powder and place in the fridge to chill.
When making chocolate truffles always wet your hands. This stops the chocolate from sticking all over the palms of your hands when rolling the truffles into balls.
How long do chocolate truffles keep
These will keep for a week in a sealed container.
Can you freeze chocolate whisky truffles?
Yes, just pop them in a freezer bag and they will freeze for up to 3 months.
Actually, these chocolate whisky truffles are lovely straight from the freezer with a cup of hot coffee.
This recipe is from my Naughty & Nice Edible Gifts For Christmas eBook which has over 50 amazing and easy recipes for you to try.
Looking for more super easy homemade sweets to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
4 ingredient chocolate whisky truffles
- 100 g dark chocolate
- 100 g milk chocolate
- 225 g double cream heavy cream
- 3 tsp whisky
- 2 tbsp cocoa powder
- Melt the chocolate in a bain marie (this is basically a bowl set over a pan of simmering water, you must make sure that the water does not touch the base of the bowl though) along with the cream. Once everything has melted and come together remove from heat and stir in the whisky. chill in the fridge to firm up
- Place the cocoa powder in a plate.
- Take teaspoons of the chocolate and roll into balls in damp hands and then roll these in the cocoa powder and place in the fridge to chill.
- These will keep for a week.