Alcoholic Treats, Desserts
Whisky Blender Truffles
Recipe by Nutritiously Naughty
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If you can’t have boozy truffles at Christmas when can you? This gluten and dairy free recipe is just as rich and indulgent as the regular ones you can find in the supermarket.
Compatible with
Cooking mode
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For the centre
- 100g melted coconut oil
- 3-4 tbsp whisky (to desired strength)
- 25g cacao powder
- Pinch of salt
- 45ml maple syrup
For the coating
- 100g cacao butter
- 45ml maple syrup
- 40g cacao powder
- Pinch of salt
To decorate
- cacao nibs
Utensils
- Fridge
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Step 1
Add all the truffle centre ingredients to your blender and pulse a few times until smooth
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Step 2
Pour mixture into chocolate truffle moulds, then store them in the freezer for 1hr to se
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Step 3
Melt the cacao butter in a bowl over a pan of boiling water
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Step 4
Add it to your blender cup with the remaining coating ingredients and pulse 3 times
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Step 5
Return the chocolate to the heat and stir for another 30 seconds
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Step 6
Remove from the heat
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Step 7
Take the truffles out of the freezer and remove them from their mould (I place them on a chopping board covered with greaseproof paper to stop them sticking)
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Step 8
Gently dip each truffle in the chocolate coating and sprinkle over the cacao nibs if using
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Step 9
Place them in the fridge to set for 1hr
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Step 10
Store the truffles in the fridge
