• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Quite Good Food
  • About
  • Sign up
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Sign up
  • Contact
  • Privacy policy
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Chocolate whisky truffles

    13 December 2015 by Amber | 2 Comments

    932 shares
    • Facebook24
    • Print
    Jump to recipe

    These truffles are Decadent with a capital D. Dark and chocolatey, moist and very adult with the flavour of a good single malt whisky running through them. Just what Santa ordered.

    Chocolate whisky truffles.

    'Tis the season for truffles, after all. As if we really needed an excuse.

    There's a certain truffle recipe in New Zealand that is full of nostalgia and probably represents the true taste of a chocolate truffle to most Kiwis. It's basically chocolate, butter and icing sugar with a splash of rum. I, along with the rest of the general population of New Zealand, have probably eaten my weight in these truffles over the course of my lifetime. They're delicious, but sickeningly sweet and there's nothing redeeming about them in any way - as far as health goes.

    So I set out to make a decadent truffle that could rival the tried and true, but that had some nutritional benefit and eliminated most of the refined sugar. These whisky truffles are rich, soft and chocolatey, moist and boozy as heck, in other words - the perfect treat for hard working Santas the world over.

    Chocolate whisky truffles.

    These truffles are made with dried apricots, cashews, almonds and sunflower seeds as the main ingredients. They're vegan, gluten free, refined sugar free (other than what you find in the whisky), and they also contain protein, fibre, iron and vitamins A and C. Not half bad considering they're totally amazing, and eating one doesn't even remotely feel like a healthy thing to do. Mission accomplished.

    For the sceptical - these don't really taste like apricots, or any of the nuts. They just taste amazing.

    And a sidenote for the grammarists out there: Whiskey or whisky? Serious question.

    The difference between whiskey and whisky is simple but important: whisky usually denotes Scotch whisky and Scotch-inspired liquors, and whiskey denotes the Irish and American liquors. (Source).

    Consider yourself informed. In this recipe I used a good peaty single malt Scotch whisky and the result is close to perfection, in my opinion. By all means use the whisky or whiskey of your choice, and if whisky isn't your thing you could use rum or brandy. Or even a fino sherry. Now that would be stunning. If for some reason you don't want boozy truffles, then you could replace the 3 tablespoon of liquid with cold coffee or orange juice.

    You'll need a food processor for this recipe.

    Apricot and whisky truffles.

    Chocolate whisky truffles

    These truffles are Decadent with capital D. Dark and chocolatey, moist and very adult with the flavour of a good single malt whisky running through them. Just what Santa ordered.
    Print Recipe Pin Recipe Rate Recipe
    Prep time: 20 minutes
    Total time: 20 minutes
    Course: Sweet treats
    Cuisine: Vegan
    Servings: 28
    Calories: 43kcal
    Author: Quite Good Food

    INGREDIENTS

    • 1 cup dried apricots
    • ⅓ cup cashews
    • ⅓ cup almonds
    • ⅓ cup sunflower seeds
    • ¼ cup cocoa powder or cacao
    • 3 tablespoon coconut oil melted if solid
    • 3 tablespoon single malt Scotch whisky (I used Glen Ranoch)
    • 1 tablespoon maple syrup
    • 1 teaspoon natural vanilla extract
    • 150 g good quality dark chocolate optional - for dipping the truffles

    INSTRUCTIONS

    • Put all ingredients except for the dark chocolate into the bowl of your food processor.
    • Whizz until the mixture is smooth, stopping to scrape down the sides a few times. Small flecks of nuts are fine, but you want a soft (not chunky) mixture here.
    • Roll teaspoonfuls into small balls and refrigerate to firm up.
    • The truffles can be served nude, dredged in more cocoa powder, or chocolate dipped.
    • If you're going to dip them in chocolate, chop the chocolate and put it in a bowl over a pot of simmering water. Stir occasionally until the chocolate is completely smooth and liquid.
    • Working quickly, use a bamboo skewer or fork and spoon to dip and roll the truffles in the melted chocolate then place them on baking paper or a silicon mat.
    • Refrigerate until completely firm, then remove from baking paper and store in a sealed container in the fridge.
    • Serve directly from the fridge as these will soften at room temperature.

    RECIPE NOTES

    Nutrition information is for the basic truffle recipe, without chocolate dip.

    NUTRITION INFORMATION

    Calories: 43kcal | Carbohydrates: 2.6g | Protein: 0.8g | Fat: 3.2g | Saturated Fat: 1.5g | Fiber: 0.6g | Sugar: 1.2g
    Tried this recipe?Mention @quitegoodfood or tag #quitegoodfood!
    Nutrition Facts
    Chocolate whisky truffles
    Amount Per Serving
    Calories 43 Calories from Fat 29
    % Daily Value*
    Fat 3.2g5%
    Saturated Fat 1.5g9%
    Carbohydrates 2.6g1%
    Fiber 0.6g3%
    Sugar 1.2g1%
    Protein 0.8g2%
    * Percent Daily Values are based on a 2000 calorie diet.

    Chocolate whisky truffles.

    These truffles are Decadent with capital D. Dark and chocolatey, moist and very adult with the flavour of a good single malt whisky running through them. Just what Santa ordered.

    Related

    « Freekeh, kumara and cranberry salad
    Black bean and jalapeno dip »
    932 shares
    • Facebook24
    • Print

    Reader Interactions

    Comments

    1. Dulce

      December 14, 2015 at 5:27 am

      Awesome recipe, I would just add from a Nutritionist point of view that all nuts and seeds must be soaked in warm water for a period of time in order to unlock all the nutrients and deactivate enzyme blockers that make them hard on our digestive tract. This goes for everyone, but specially for people with digestive difficulties. 😉
      Once the nuts and seeds are soaked, they can be dehydrated in an oven or dehydrator. It is worth the effort.

      Reply
      • Heather DW

        December 14, 2015 at 9:13 pm

        Thanks for that tip......My gran always poured boiling water on to almonds to remove the 'skins' I suppose that is why they were better than those we buy today, ready peeled.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About me

    About me

    Join the mailing list

    Click here to sign up for email updates.

    Finalist - Best Food Website 2019

    The Foodies - NZ Food Media Awards.

    Popular recipes

    Basic okonomiyaki
    Easy home made five seed crackers
    Crispy kumara cakes
    LSA: Linseed, sunflower seed and almond meal
    Lime and vanilla vegan cheesecake
    Jamu: Indonesian turmeric and ginger health tonic
    French-style lentils
    Mushroom, onion and lentil pie

    Footer

    Finalist - best food website 2019

    The Foodies: NZ Food Media Awards 2019 logo.
    • Privacy policy
    • Sign up for emails
    • Contact us

    Copyright © 2021 Quite Good food

    932 shares
    • 24
    932 shares
    • 24
     

    Loading Comments...