Boozy Dark Chocolate Truffles

I hope you’re having a wonderful holiday season so far! I think this is the first recipe I’ve posted with alcohol in it, but I think they’re perfect for this time of year! Featuring whiskey and mint creamer, they’re wonderful for cold weather. Just be aware that you’re not cooking/baking anything for this, so you cant cook off the alcohol. They’re best saved for the adults!

What You Need

Filling

1 cup dark chocolate chips
4 tablespoons sweetened condensed milk
4 tablespoons mint chocolate creamer*
2 tablespoons mint chip whiskey*

Coating

1 cup dark chocolate chips
1/2 cup semi-sweet chocolate chips
Crushed candy canes

*This recipe isnt sponsored! I’m just not sure if you can find a different brand that’s similiar, so I’m including the brands here (see image below). If you find another creamer or whiskey, feel free to use that instead!

How You Do It

In 30 second intervals, microwave the dark chocolate. Make sure to stir in between to avoid burning.
When fully melted, add in the sweetened condensed milk and the creamer.
Mix in the whiskey.
When everything is fully combined, but in fridge until filling firms up.
Once the filling is firm, remove from fridge and shape into balls. If the filling doesn’t hold its shape, return to fridge for a few more minutes.
When all of the filling has been shaped, put in freezer. You’ll want them to be as cold as possible so they don’t melt when you dunk them in the hot chocolate.
While filling is in the freezer, begin to make the coating. Microwave the chocolate in 30 second intervals until fully melted.
Remove filling from freezer. Going one as a time, dunk balls into the coating. Shake off any excess chocolate, then place on a parchment-line plate.
Sprinkle on crushed candy canes.
Put into fridge for 20 minutes. When truffles are fully chilled, remove from fridge and place in candy cup liners.These have such a creamy center, and the whiskey provides a slight burn–in the best way possible!I got about ten truffles from this recipe, but it can easily be doubled or tripled. Store them in the fridge if you dont plan on eating them right away.This will be my last recipe of the year. I’ll be back in a couple of weeks for my annual most popular recipes of the year, but, until that time, merry Christmas and the happiest of New Years!