If you know Kyle (my boyfriend), you know he loves whiskey. Every time we stop into the liquor store to simply pick up a bottle of wine for dinner or a six pack for a party, he side-shuffles me into the whiskey aisle and spends a good 15 minutes perusing the shelves. He loves it, so I don’t bother to be bothered.
When it comes to sweets, he’s not so enamored. I usually have to force him to split something with me, or at least have a bite so I can say I “split” the cake for two. One of the few things he does love is dark chocolate. In light of the fact that Valentine’s day is usually accompanied by a box of chocolates, I decided I could whip up a batch of truffles that also included whiskey that we was for sure to like!
Since Kyle doesn’t eat much dairy, I decided to make this recipe almost completely dairy free. By using a very dark chocolate with a low milk content and coconut milk as the truffle base, I was able to achieve a pretty much 100% lactose free dessert. I started with this Minimalist Baker recipe and made them a little boozy by adding in whiskey. Chop the dark chocolate, heat up the coconut milk, stir in the milk and whiskey, refrigerate, form into balls and cover in coconut chips. That’s 5 simple steps and 4 ingredients – doesn’t get easier than that!
These truffles are creamy and rich, with an intensely deep chocolate flavor cut by the spike of the alcohol and the sweetness of the coconut chips. They’re a little boozy too – so it keeps you from eating the whole box at once! Maybe…
Curious how I found these coconut chips? In a Degustabox of course! I love trying out new products and finding things that become staples in my kitchen. If you want to try Degustabox for yourself, you can get one for only $10 this month with my link below:
Thank you to Degustabox for sponsoring the blog post. All recipes and opinions about the products and Degustabox are my own.
(Almost) Dairy Free, Dark Chocolate Whiskey Truffles
7 oz. Dark Chocolate
6 Tbs. Coconut Milk
3 Tbs. Whiskey
1/3 – 1/2 cup Coconut Chips
1. Finely chop the chocolate into small pieces and place in a bowl.
2. In a separate bowl, microwave the coconut milk for about 30 seconds until it is hot but not boiling. Pour into the chocolate bowl and cover with a lid. Let it sit for 5 minutes to let the chocolate melt.
3. Stir the chocolate mixture until it is smooth, and then add in your whiskey and stir to completely incorporate it. If the chocolate does not completely melt, place the bowl over a pot of boiling water to help it melt. Soak up any oil from the coconut milk with a paper towel.
4. Refrigerate the chocolate mixture for 2-3 hours until it is solid.
5. Pulse the coconut flakes in a food processor to make them smaller, or pour them into a zip top bag and use a rolling pin to crush them. Remove the chocolate from the refrigerator, scoop into small balls, and then roll in coconut flakes.
5. Keep the truffles refrigerated and then let them sit at room temperature for 10 minutes before consuming.
Recipe by Bunny Baubles Blog