Scots Ginger Whisky Truffles Recipes

CHOCOLATE WHISKEY TRUFFLES

Chocolate Whiskey Truffles image

Gingersnaps give these chocolate whiskey truffles a new depth. Can be prepared 1 week ahead. Cover and refrigerate in air tight container. Cook time is really chill time.

Provided by Debbwl

Categories Candy

Time 1h30m

Yield 2 dozen

Number Of Ingredients 6

Ingredients

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup gingersnap cookie, finely crushed
3 tablespoons whiskey
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar

Steps:

Melt chocolate and butter in heavy medium saucepan over low heat, stirring until smooth. Mix in crushed cookies and whiskey. Pour into bowl. cover and chill until firm, about 45 minutes.
Line cookie sheet with foil. Drop truffle mixture by tablespoons onto foil, spacing apart. Freeze 15 minuts. Roll each between palms of hands into smooth round ball. Sift cocoa powder and sugar into shallow dish. Roll each truffle in cocoa mixture.
Can be prepared 1 week ahead. Covered and refrigrated in air tight container.
Let stand 15 minutes at room temperature before serving.

CHOCOLATE WHISKEY TRUFFLES

Chocolate Whiskey Truffles image

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

Provided by Bergy

Categories Candy

Time 2h15m

Yield 2 Dozen

Number Of Ingredients 6

Ingredients

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup gingersnap cookie, crushed (I use the thin ginger wafers)
3 tablespoons Bushmills whiskey
1/3 cup unsweetened cocoa
1/3 cup icing sugar

Steps:

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

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