Teeling Whiskey Truffles

Teeling Whiskey Truffles

Jul 15, 2015Cody Bennett


  1. Place the chocolate in a heatproof glass bowl and set aside.
  2. Bring the cream to the boil in a microwave safe dish in the microwave.
  3. Using a whisk, mix the cream through the chocolate until it is completely melted. (Alternate: combine chocolate and cream and microwave until melted, about 3-5 minutes)
  4. Add in the whiskey, vanilla extract and half the chopped hazelnuts.
  5. Cover with cling wrap and place in the fridge for about an hour until it is firm enough to scoop.
  6. When the chocolate is set, scoop out a small tablespoon amount and roll into little balls.
  7. Sprinkle a clean work surface with remaining hazelnuts, and roll truffles in to coat.
  8. Place back in fridge until ready to serve. 

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