for the chocolate whiskey truffles
- 16 oz bittersweet chocolate (60-70% cacao), finely chopped
- 1 cup heavy cream*
- 2 Tbsp good-quality whiskey
- 1 tsp pure vanilla extract
- cocoa powder (sweetened or unsweetened)
- pecans, finely-chopped
- shredded coconut
- Place the chopped chocolate in a large mixing bowl. Set aside.
- Bring the cream, whiskey and vanilla to a simmer in a medium, heavy-bottomed pot over medium heat. The cream mixture should be foamy and gently bubbling, but not boiling. Adjust the heat as necessary. Stir continuously with a heatproof spatula for 2 minutes, then remove from the heat and carefully pour over the chocolate.
- Whisk/stir until the chocolate is completely melted and smooth and shiny. Refrigerate for at least an hour, until the ganache is completely cooled and firm.
- Use a small cookie scoop or melon baller to uniformly scoop the ganache, then gently roll between your fingers to smooth into balls, about 3/4-inch in diameter. Roll each truffle in cocoa powder, chopped pecans or shredded coconut. Refrigerate until ready to serve.
Make these truffles vegan but substituting canned (full-fat) coconut milk for the dairy cream.
Though most of the alcohol actually cooks off, it’s probably best to keep these away from the kiddos, or just omit the booze if you’re making these for little ones.
Keywords: whiskey chocolate truffles, homemade chocolate truffles, dark chocolate, ganache, holiday