Rich dark chocolate truffles infused with whiskey are the perfect New Year's treat for grown-ups. So easy to make, and so easy to eat!
Spiked Chocolate Truffles
Recipe By Sweet Moments: Rega Matok
- Cooking and Prep: 3 h
- Serves: 12
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Contains:
Ingredients (5)
Main ingredients
Start Cooking
Prepare the Truffles
Yields 30–40 truffles
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Break the chocolate and put in a bowl.
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Heat the cream and salt to boiling point in a small pot.
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Pour the hot cream over the chocolate, wait about a minute and beat until you get a smooth cream and all the chocolate melts.
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Add whiskey and stir well.
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Cool the mixture in the refrigerator for three to four hours, or until it is completely cold.
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Using a spoon, remove small pieces of the mixture and roll into balls.
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Dip the balls in cocoa powder and serve.
Note:
It is important to use dark chocolate with 60% cocoa solids or more. Don’t leave out the salt, as it balances the flavors.
Variation:
• Parve / Vegan version: Instead of cream, use the same amount of coconut cream (at least 17% fat).
• Instead of whiskey, you can use any other alcohol you like. Instead of cocoa powder, you can coat the truffles with coconut, chopped nuts etc.
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