Whiskey Truffles
Prep Time
30 mins
Chill Time
4 hrs 30 mins
Total Time
5 hrs
My Whiskey Truffles are no-bake, chocolatier-quality with smooth Irish whiskey—simple and ideal for Valentine’s Day and St. Patrick’s Day.
Servings: 30 truffles
Ingredients
Whiskey Ganache
- 2 ⅔ cups (16 oz/455 g) finely chopped bittersweet chocolate
- ½ cup (4 fl oz/120 ml) heavy whipping cream
- 2 tablespoons (1 oz/28 g) butter
- 3 tablespoons O’Driscolls Irish Whiskey
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Coating
- ½ cup (3 oz/85 g) unsweetened cocoa powder
Instructions
To Make the Whiskey Ganache
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In a large, microwave-safe bowl, combine the chocolate, cream and butter, then microwave in 30 second intervals, stirring in between, until the chocolate has melted, about 2-3 minutes. (You can also use a double boiler for this.)
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Stir in the whiskey, vanilla extract and salt, then cover the bowl and refrigerate for 4 hours, until completely chilled and firm.
To Shape the Truffles
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Line a small tray with parchment paper.
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Use a melon baller or a teaspoon to scoop rounded balls of the chocolate mixture, roll roughly between your palms and drop onto the parchment paper.
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Chill for 30 minutes.
To Coat the Truffles
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Roll each ball in your palm again to shape the truffle, then toss in the cocoa powder to coat. Return to the tray
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If the chocolate starts to get too soft to roll, return to the refrigerator for a few minutes before continuing.
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Store truffles in an airtight container in the refrigerator for up to 1 week. Allow truffles to sit at room temperature for 30 minutes before serving.