Peanut Butter Whiskey Truffles
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.
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.