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.
Chocolate Whisky Truffles
Don’t you just love truffles, all that choclatey, decanent 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, 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!
What do you need?
You will want two different types of chocolate for this recipe, dark chocolate and milk chocolate. I find just using milk chocolate makes these truffles too sweet so I mix both types together. Double (heavy) cream, whisky (yeah!) and cocoa powder.
Here’s how…..
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.
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.
This recipe is from my Naughty & Nice Edible Gifts For Christmas eBook which has over 50 amazing and easy recipes for you to try.
If you try this recipe for whisky truffles then do please leave a comment/rating below. I love to hear from readers and reply to everyone as fast as I can. Want more Larder Love, then follow me on Instagram and Facebook and sighn up for my weekly newsletter too.
WHISKY TRUFFLES
Ingredients
- 100 g/31/2oz dark chocolate
- 100 g/31/2oz milk chocolate
- 225 g/71/2floz double/heavy cream
- 3 tsp whisky
- 2 tbsp cocoa powder
Instructions
- 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.
- 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.
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