Peanut Butter Whiskey Truffles
Servings 40 truffles
Ingredients
- 8 ounces semi-sweet chocolate
- 4 ounces heavy cream
- 1 ounce corn syrup
- 1 tablespoon butter
- 1 ounce peanut butter whiskey
Instructions
- Finely chop chocolate and place in a large bowl.
- In a medium saucepan over medium heat, warm the heavy cream and corn syrup. Heat until just the edges start to simmer but don't allow the mixture to boil.
- Pour the cream mixture over the choppped chocolate. Let sit undisturbed for about 60 seconds.
- Whisk together the chocolate and the cream until combined.
- Add in the butter and whisk until there are no lumps.
- Add in the peanut butter whiskey and whisk until combined.
- Take a sheet of plastic wrap and press it directly onto the ganache. Allow the ganache to cool to room temperature.
- Scoop cooled ganache by the teaspoonful and roll into little balls.
- Coat the truffles in melted chocolate, sprinkles, chopped nuts as desired.
- Enjoy!
Notes
If you're going to coat the truffles in melted chocolate, you may want to pop the rolled truffles in the fridge for a couple (5-10) minutes to make them easier to dip.