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. ^_^

Scotch and Whiskey 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!

Scotch or Whiskey Truffles
  • 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
  1. 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 Notes

Recipe and photos from Mayhem in the Kitchen!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating