12 Servings
3 Hours
Allergens
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!
Yields 30–40 truffles
Break the chocolate and put in a bowl.
Heat the cream and salt to boiling point in a small pot.
Pour the hot cream over the chocolate, wait about a minute and beat until you get a smooth cream and all the chocolate melts.
Add whiskey and stir well.
Cool the mixture in the refrigerator for three to four hours, or until it is completely cold.
Using a spoon, remove small pieces of the mixture and roll into balls.
Dip the balls in cocoa powder and serve.
Notes:
It is important to use dark chocolate with 60% cocoa solids or more. Don’t leave out the salt, as it balances the flavors.
Variations:
• 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.
Whipping Cream Could I substitute the whipping cream with Rich’s parve cream?
Totally.