Go Back
Whiskey Truffles

Peanut Butter Whiskey Truffles

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Servings 40 truffles
Author Heather


  • 8 ounces semi-sweet chocolate
  • 4 ounces heavy cream
  • 1 ounce corn syrup
  • 1 tablespoon butter
  • 1 ounce peanut butter whiskey


  • 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!


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.