Chocolate Whiskey Truffles

By:Natalie Paramore
Natalie Paramore- Chocolate Whiskey Truffles

Chocolate Whiskey Truffles


For truffles:

  • 12oz bittersweet chocolate 70%+ cacao
  • 12oz semi-sweet chocolate 55% cacao
  • 1 cup heavy whipping cream
  • 3 oz TX Whiskey
  • 1 teaspoon pure vanilla extract

For rolling:

  • Cocoa powder, crushed nuts like almonds, pecans or pistachios, crushed Oreos, edible glitter


  • Chop chocolate into small pieces and set aside in a heat proof bowl.
  • Over medium heat, combine cream, whiskey and vanilla until just bubbling. Do not let boil.
  • Pour whiskey cream mixture over chocolate, stirring until melted and completely smooth.
  • Place chocolate ganache in fridge and let sit for at least an hour or up to overnight until firm.
  • Using a melon baller or spoon, portion out truffles and gently roll into balls.
  • Coat in nuts, cookies or cocoa powder.

Store in the refrigerator until ready to eat.