Whiskey chocolate truffles

Boozy truffles are the best and these whiskey truffles are no exception to the rule. Bring them along to a social gathering and they’ll be gobbled up in seconds.


  • 450g dark chocolate, finely chopped
  • 1/3 cup cream
  • 2 tablespoons butter
  • 1/3 cup whiskey
  • 1 teaspoon sea salt
  • optional: unsweetened cocoa powder or sprinkles for rolling


Add chocolate, cream and butter to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the chocolate is completely melted and the mixture is smooth. Stir in whiskey and sea salt, and whisk until smooth. Refrigerate the mixture for 2-3 hours, or until completely chilled.

Remove from the fridge, and use a mellon baller or spoon to shape the truffles into your desired size and shape, rolling between your hands quickly to smooth out the edges into a ball if needed.  Roll each ball in a bowl of cocoa powder or sprinkles if desired. Then transfer to a serving place or storage container, and repeat with the remaining truffles.

Enjoy immediately, or refrigerate in a sealed container for up to 1 week.  (These truffles are best served chilled, so that they hold their shape better.)