These require to be eaten with one in each hand at all times!
A perfect treat to spread the holiday cheer or for a random Tuesday. These do not disappoint!
The mixture might be a little soft when you roll it, that is okay. It will firm up a little in the freezer and you just gotta be quick to dip and place on parchment.
For an extra kick, you can add more whiskey to the melted chocolate, not too much because you don’t want a huge kick in the face of whiskey.
This whiskey is incredibly delicious, it doesn’t punch your taste buds with that overwhelming bite. It is mellow, smooth, and gingery! Perfect for these chocolate bombs! Check out all their selections HERE!
You will want to use the double boiler method I decribe if you do not own a double boiler.
You will grab a small sauce pan and fill in 1/4-in deep. Barley anything. Bring to a rapid simmer then place a large bowl over the top of the pan. The bowl should never touch the water because then your chocolate will seize up. If this happen, pour out some water.
For the Whiskey I used Misunderstood holiday edition spiced ginger. You can use whatever you want, however, this is a holiday magic in your mouth!
Let us get to work! Cheers!
Spiced Ginger Whiskey Truffles
Ingredients
- 1 14-oz can sweetened condensed milk
- 20 ounces chocolate chips*
- Dash espresso powder
- Dash vanilla extract
- 1 shot Spiced Ginger Whiskey
- 10-12 ounces good quality bittersweet chocolate
Directions
- Using a double boiler, or making one as described above the recipe card, melt condensed milk, chocolate chips, espresso powder together. Stir frequently so chocolate doesn’t harden.
- Add vanilla extract, whisk until combined and smooth.
- Remove from heat, whisk in whiskey.
- Let mixture sit for 5 minutes. Cover, chill for 2.5 hours.
- Roll into 1-in thick balls, place on parchment paper. Freeze for 30 minutes.
- Using same double boiler method, melt good quality chocolate in a large bowl.
- Remove truffles from freezer, you may have to reshape then dunk in chocolate. Using a fork, lift truffle up, let it drip for a second then place on parchment paper to cool.
- Repeat until all balls are coated.
- Store in air tight container at room temperature or refrigerate.
*I use a combination of bitter sweet and semi sweet chocolate. This creates layers of chocolate flavors.
