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Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

Prep Time5 mins
Cook Time5 mins
Course: Dessert
Cuisine: American
Servings: 12 truffles
Author: The Kitchen Prep


For truffles:

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

For coating:

  • cup crushed Speculoos cookies
  • 2 tablespoons unsweetened cocoa powder


  • 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.