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Chocolate Whiskey Truffles

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“You'll want to make a double batch of these truffles. SOOOoooo easy and soooo good.I store them in the freezer and find they are still good after a couple of monthe but the original recipe said store in fridge and for up to a week. I reccommend that you use "Slide" no stick foil”
READY IN:
2hrs 15mins
YIELD:
2 Dozen
UNITS:
US

Ingredients Nutrition

  • 8 ounces semisweet chocolate, chopped
  • 12 cup unsalted butter
  • 23 cup gingersnap cookie, crushed (I use the thin ginger wafers)
  • 3 tablespoons Bushmills whiskey
  • 13 cup unsweetened cocoa
  • 13 cup icing sugar

Directions

  1. Melt chocolate and butter in heavy saucepan over low heat.
  2. Stirring until smooth.
  3. Mix in crushed cookies and whiskey.
  4. Pour into a bowl, cover and chill about 45 minutes.
  5. Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes.
  6. Sift cocoa and 1/3 cup sugar together.
  7. Roll each truffle in the sugar.
  8. Place in air tight container and refrigerate.
  9. Can be made up to a week before serving.
  10. Let stand at room temp for 15 minutes before serving.

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