Biscoff Truffles with Whiskey
Servings: 12 truffles
Ingredients
For truffles:
- 3.5 ounces chopped chocolate bar such as Lindt Excellence 70% Cocoa
- 1 tablespoon Biscoff spread
- ¼ cup heavy cream
- ⅛ teaspoon ground ginger
- ¼ teaspoon vanilla extract
- 1 tablespoon whiskey
For coating:
- ⅓ cup crushed Biscoff cookies
- 2 tablespoons unsweetened cocoa powder
Instructions
- Place chopped chocolate & Biscoff spread 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.