Speculoos Whiskey-Ginger Truffles

It's been 9 {almost 10} long months of soberness for this gal.  Now that the bun is out of the oven, a whole new world of cocktails and spirit-infused goodies are back on my radar. {That is, with some careful planning between feedings.} Just in time for the holidays, too! Good timing.

When it comes to cocktails, whiskey is my liquor of choice. This often comes as a shock to people because it seems that somewhere along the line the idea of being a whiskey drinker was solely reserved for big, burly men. I'm here to tell you that petite women can be fans, too!

So, I was quite excited when I received an email asking if I was interested in playing around with Templeton Rye Whiskey in a truffle recipe. Um, whiskey AND chocolate?! Yes, please! However, it was while I was still pregnant, so I set the bottle aside and started dreaming up ideas to try out after the little tot arrived.

Fast forward to last week, I finally popped open the bottle of Templeton Rye and went to town with creating boozy confections. The goal: to create a truffle that was perfect for gift giving and spreading holiday cheer. For that, I knew I'd need some flavors that bring to mind images of cozy winter sweaters, crackling fireplaces and twinkling Christmas trees.

Along with the bottle of whiskey, I also received some Simply Organic from Frontier Coop ground ginger and vanilla extract. Both actually fit right in with my truffle idea.

The flavors of floral vanilla and spicy ginger were a fantastic complement to the butterscotch and toffee notes of the whiskey. To give the truffles a little extra zing, I coated them in a fine dusting of cocoa powder and pulverized Speculoos cookies. {I haven't been able to get them off my mind ever since I used them in the crumble topping for this pie.}

These truffles taste like the holidays to me; full of spice and warmth, and of course, concealing a boozy kick.

What flavors would you infuse into your homemade truffles? Cheers to homemade holiday goodies!

Disclosure: I was provided with whiskey, spices and a whisk to use for the creation of this recipe, as well as compensation for purchasing the ingredients. As always, all opinions seen here are my own!

Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

The Kitchen Prep

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Prep Time 5 mins

Cook Time 5 mins

Course Dessert

Cuisine American

Servings 12 truffles

Ingredients

  

For truffles:

• ¼ cup heavy cream
• 1 {3.5 oz} chocolate bar {I used Lindt Excellence 70% Cocoa} roughly chopped
• ⅛ teaspoon Simply Organic ground ginger
• ¼ teaspoon Simply Organic vanilla extract
• 1 tablespoon Templeton Rye Whiskey

For coating:

• ⅓ cup crushed Speculoos cookies
• 2 tablespoons unsweetened cocoa powder

Instructions

 

• Place chopped chocolate in a small bowl. Set aside.
• In a small microwavable measuring cup, pour just under ¼ cup heavy cream and heat for about 1 minute on high or until just starting to come to a bubble. Pour hot cream over chocolate.
• Add ginger, vanilla and whiskey and stir together until the chocolate is completely smooth and melted.
• Cover with plastic wrap and refrigerate for several hours until firm, or overnight.
• When the mixture has firmed up, scoop by the heaping teaspoonful and roll into a ball. {This is much easier with cold hands!}
• Place each ball in the bowl of crushed cookie and cocoa mixture; roll around to coat. Continue with remaining ganache.
• Keep refrigerated. Bring to room temperature about an hour before serving.