Ingredients for Chocolate Whiskey Truffles
- Semisweet Chocolate
- Unsalted Butter
- Gingersnap Cookie
- Bushmills Whiskey
- Unsweetened Cocoa
- Icing Sugar
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How to Make Chocolate Whiskey Truffles
- Melt 12 ounces of semi-sweet chocolate and 1/4 cup of unsalted butter in a heavy saucepan over low heat, stirring constantly until smooth.
- Stir in 1 cup of finely crushed chocolate cookies and 2 tablespoons of your favorite whiskey.
- Pour the mixture into a bowl, cover, and chill for at least 45 minutes, or until firm enough to handle.
- Line a baking sheet with nonstick foil. Drop rounded tablespoons of the truffle mixture onto the prepared baking sheet, leaving space between each truffle.
- Freeze for 15 minutes to firm up.
- In a small bowl, sift together 1/2 cup unsweetened cocoa powder and 1/3 cup granulated sugar.
- Roll each frozen truffle in the cocoa-sugar mixture to coat.
- Place the truffles in an airtight container and refrigerate for at least 30 minutes before serving. Can be made up to a week in advance.
- Let the truffles stand at room temperature for about 15 minutes before serving to allow them to soften slightly.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
83g
Fat
335g
Carbs
20g
