A few weeks ago I asked one of my coworkers what he would like for a birthday treat, and he (after a particularly tough work week) insisted that the only thing that would make him happy was a bottle of Jack Daniel’s. We have a pretty laid-back office, but something felt questionable about dropping a bottle of Tennessee whiskey on the table and calling it a birthday treat. After a bit of brainstorming, I decided that the best way to incorporate his request was to make truffles. Boozy truffles. ^_^
These are so yummy, and if you haven’t made truffles before, you’ll be pleasantly surprised by how easy they are to make. I whipped up the chocolate in just a few minutes, and with the help of my trusty mini cookie baller, made quick work of rolling them in cocoa powder.
I made two batches, one scotch with dark cocoa powder and the other whiskey with dutch process cocoa powder, but you could use many different types of spirits, as well as a liqueur, or even wine, and could roll them in a variety of other things such as coconut, salt, or nuts. For the chocolate, I went half good quality extra-dark chocolate, half regular old semi-sweet chocolate chips, which meant the truffles tasted super duper gourmet, but at a much more reasonable price point.
If you are a chocolate lover and enjoy a good spirit now and again, I think you’ll really love these!! The whiskey comes through slightly, but is very subtle, allowing the silky smooth chocolate to really shine. They would also make a great gift, just place them in mini muffin liners, drop them in a fancy box, and you have a wonderful gourmet treat that’s sure to impress!
- 12 oz semi-sweet chocolate chips
- 4 oz extra dark chocolate 80-100% cacao chopped
- 1 cup heavy whipping cream
- 1/4 cup unsalted butter
- 1/4 cup scotch or whiskey
- 1 cup cocoa powder
Place chocolate in a medium bowl and set aside. In a small saucepan, heat the cream and butter over medium heat until it reaches a boil. Immediately pour the cream over the chocolate and stir vigorously until smooth, then add spirits. Cover and refrigerate until firm. Once firm, using a cookie scoop, melon baller, or small spoon, spoon out the chocolate then roll into a ball with your hands. Immediately roll in cocoa powder and transfer to wax or parchment paper. Cover and refrigerate until firm.
Recipe and photos from Mayhem in the Kitchen!