After school, I used to go up the neighborhood street to visit my friend, Kate. Her family made several delicious treats, such as fondue, chocolate-peanut butter pancakes and whiskey truffles. Since the first bite of their homemade whiskey truffles, I have been hooked! They are sweet, rich and have a little kick! Let’s be real – chocolate is great, cocktails are great. The combination of chocolate and alcohol together? Incredible! I’m so thankful she introduced me to them as they have become a favorite holiday staple.

Through the years I have played with different variations of the recipe, mostly leaving the chocolate the same, but altering the toppings and the whiskey. Since chocolate is the main ingredient, I recommend a high-quality chocolate. Once the truffles are formed, there are so many ways to “coat” the truffles. This version is definitely my favorite and is one of the easiest. I use Nespresso powder, mixed with cocoa powder and “pearl dust”. This combination adds a rich, dense flavor that pairs nicely with whiskey. If you don’t have Nespresso, simply use very finely ground coffee beans as a replacement. I also add pearl dust for a beautiful holiday shimmer on the truffles!

For those who don’t like coffee there are so many other ways to coat the truffles! Personal favorites:  crushed peppermint candy, coconut flakes, graham cracker crumbs, sprinkles or dip into chocolate/vanilla bark. Always keep the truffle coating with a powder-like consistency if possible. Sometimes you may need to give it a quick burst in the food processor.

Use caution in who you serve it to as it does contain alcohol.  And be prepared – they are way too easy to make and way too easy to consume!

So grab your chocolate, whiskey and friends, and let’s get to it!

Chocolate Whiskey Truffles

Ingredients: 

• 16 oz dark chocolate (finely chopped) or dark chocolate chips
• 2 tbsp butter
• 1/3 cup heavy cream
• 1/2 cup whiskey
• Dash of salt
• For truffle coating:
  • 2 Nespresso pods with espresso (or 1 1/2 tbsp finely ground coffee beans)
  • 3 tbsp cocoa powder
  • 2 tsp pearl dust (if desired; bought at Michael’s or here)

Directions:

• In large microwaveable bowl, add chocolate, butter and heavy cream. Microwave in 30 second intervals, stirring frequently until melted.
• Mix in whiskey and salt. Stir thoroughly.
• Refrigerate 3 hours until thoroughly chilled.
• In separate small bowl, mix together espresso powder/ground coffee, cocoa powder and pearl dust.
• Using a melon baller or small spoon, scoop out the chocolate and roll into small balls, a little smaller than a ping pong ball.
• Roll truffle balls into cocoa mixture. Place in miniature cupcake liners.
• Store in refrigerator until ready to serve! Enjoy!

Live your life joyfully so,

Ashley