Whiskey Chocolate Truffles with Hazelnut Butter by Trish Deseine

Whiskey Chocolate Truffles with Hazelnut Butter by Trish Deseine

Grown up and sexy. Serve with a good whiskey and skip dessert

Approx 20 individual truffles | 20 mins prep | 2 hours cooling


  • 300g Good Quality Chocolate

  • 100g Double Cream

  • 1 tablespoon Whiskey or Cognac

  • 2 tablespoons Hazelnut Butter


Put the chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Leave it to melt for 4 minutes or so, then stir to a smooth ganache. Add the hazelnut butter and whiskey and stir again.
Leave to cool and harden in the fridge for a few hours.
With a teaspoon, scoop out teaspoons of chocolate and roll them between the palms of your hands. Roll into chopped chocolate. (Avoid cocoa powder as it will cover your teeth and fingers, not a good look.)
Photography by Marta Miklinska. Food Styling by Trish Deseine.
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