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:

HOT SALE! Only $9.99 for your first Degustabox! Try today, shipping is FREE! Enjoy the always delicious Degustabox surprises.

Thank you to Degustabox for sponsoring the blog post. All recipes and opinions about the products and Degustabox are my own.