The first time I made these, I made specifically because I had a bottle of whiskey that I was given as a gift but I couldn't use because I don't drink (hurts my tummy). I was racking my brain trying to think what to put whiskey in so I could cheatingly have it, then it just popped into my brain, truffles.
A simple quick recipe, though it was tricksey for me at times. First time I made it, perfect, delicious, luxurious. The next three times, it was too melty, then too hard and crumbly, then too melty again. And every time since it has been grand, perfect, yum yum yum.
Normal chocolate truffle recipes use cream, but to make it dairy free and vegan, I use coconut milk, or coconut cream, they both work well. And it doesn't even taste like coconut.
250g Dark Chocolate, the darker the better
80ml Coconut milk or coconut cream
Cocoa powder for rolling the truffles
1) Bring the coconut milk/cream to a boil, all bubbling and dancing.
2) Take off the heat and add the chocolate. Whisk until it is all smooth and shiny looking. (Good tip, make sure the chocolate is in small pieces, it will melt easier this way.)
3) Then add in the whiskey and give it a good ol' whiskin, mix it well. I find it helps if you heat the whiskey up a little before adding it to the mixture.
4) Then just pop it into the freezer for a couple of hours, check it every hour and see how it is getting on. It should be firm yet malleable, easy to shape into balls and not sticky and melting on your fingers.
5) When it is ready, scoop and roll into balls and roll the little beauties around in some cocoa powder in a bowl, then eat them or wrap them individually or put them in a box. You might need to pop them back in the freezer for a bit to firm them up again.
Of course, you can use whatever liquor you want, I expect brandy would work well, or if you just want plain truffles, substitute the whiskey with more coconut milk, just boil it all, then add the chocolate. Enjoy!