Creamy Dark Chocolate Whiskey Truffles

• Baking & Spices

  • 12 oz Bittersweet chocolate
  • 1 Cocoa powder, sweetened or unsweetened
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 Coconut
  • 1 Pecans

• Dairy

  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Whiskey, good-quality

Found on forkknifeswoon.com

Ingredients

• 12 oz bittersweet chocolate (60-70% cacao), finely chopped
• 1 cup heavy cream*
• 2 Tbsp good-quality whiskey
• 1 tsp pure vanilla extract
• cocoa powder (sweetened or unsweetened)
• pecans, finely-chopped
• shredded coconut

Directions

• Place the chopped chocolate in a large mixing bowl. Set aside.
• Bring the cream, whiskey and vanilla to a simmer in a medium, heavy-bottomed pot over medium heat. The cream mixture should be foamy and gently bubbling, but not boiling. Adjust the heat as necessary. Stir continuously with a heatproof spatula for 2 minutes, then remove from the heat and carefully pour over the chocolate.
• Whisk/stir until the chocolate is completely melted and smooth and shiny. Refrigerate for at least an hour, until the ganache is completely cooled and firm.
• Use a small cookie scoop or melon baller to uniformly scoop the ganache, then gently roll between your fingers to smooth into balls, about 3/4-inch in diameter. Roll each truffle in cocoa powder, chopped pecans or shredded coconut. Refrigerate until ready to serve.