Ingredients
for the chocolate whiskey truffles
- 16 oz bittersweet chocolate (60-70% cacao), finely chopped
- 1 cup heavy cream ¹
- 2 Tbsp good-quality whiskey
- 1 tsp pure vanilla extract
for rolling
- cocoa powder (sweetened or unsweetened)
- pecans, finely-chopped
- shredded coconut
Instructions
- 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 chilled through 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. Enjoy!!
Notes
¹ Make these truffles vegan but substituting canned (full-fat) coconut milk for the heavy cream.
Note: 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.