Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

It's been 9 {almost 10} long months of soberness for this gal.  Now that the bun is out of the oven, a whole new world of cocktails and spirit-infused goodies are back on my radar. {That is, with some careful planning between feedings.} Just in time for the holidays, too! Good timing.

When it comes to cocktails, whiskey is my liquor of choice. This often comes as a shock to people because it seems that somewhere along the line the idea of being a whiskey drinker was solely reserved for big, burly men. I'm here to tell you that petite women can be fans, too!

So, I was quite excited when I received an email asking if I was interested in playing around with Templeton Rye Whiskey in a truffle recipe. Um, whiskey AND chocolate?! Yes, please! However, it was while I was still pregnant, so I set the bottle aside and started dreaming up ideas to try out after the little tot arrived.

Fast forward to last week, I finally popped open the bottle of Templeton Rye and went to town with creating boozy confections. The goal: to create a truffle that was perfect for gift giving and spreading holiday cheer. For that, I knew I'd need some flavors that bring to mind images of cozy winter sweaters, crackling fireplaces and twinkling Christmas trees.

Along with the bottle of whiskey, I also received some Simply Organic from Frontier Coop ground ginger and vanilla extract. Both actually fit right in with my truffle idea.

The flavors of floral vanilla and spicy ginger were a fantastic complement to the butterscotch and toffee notes of the whiskey. To give the truffles a little extra zing, I coated them in a fine dusting of cocoa powder and pulverized Speculoos cookies. {I haven't been able to get them off my mind ever since I used them in the crumble topping for this pie.}

These truffles taste like the holidays to me; full of spice and warmth, and of course, concealing a boozy kick.

What flavors would you infuse into your homemade truffles? Cheers to homemade holiday goodies!

Disclosure: I was provided with whiskey, spices and a whisk to use for the creation of this recipe, as well as compensation for purchasing the ingredients. As always, all opinions seen here are my own!

Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

For truffles: 
Scant 1/4 cup heavy cream
1 {3.5 oz} chocolate bar {I used Lindt Excellence 70% Cocoa}, roughly chopped
1/8 teaspoon Simply Organic ground ginger
1/4 teaspoon Simply Organic vanilla extract
1 tablespoon Templeton Rye Whiskey

For coating:
About 1/3 cup crushed Speculoos cookies
2 tablespoons unsweetened cocoa powder


1. Place chopped chocolate in a small bowl. Set aside.

2. In a small microwavable measuring cup, pour just under 1/4 cup heavy cream and heat for about 1 minute on high or until just starting to come to a bubble. Pour hot cream over chocolate.

3. Add ginger, vanilla and whiskey and stir together until the chocolate is completely smooth and melted.

4. Cover with plastic wrap and refrigerate for several hours until firm, or overnight.

5. When the mixture has firmed up, scoop by the heaping teaspoonful and roll into a ball. {This is much easier with cold hands!}

6. Place each ball in the bowl of crushed cookie and cocoa mixture; roll around to coat. Continue with remaining ganache.

Keep refrigerated. Bring to room temperature about an hour before serving.

Almond Joy Cheesecake Truffles

Something happens to me when I walk into Target. {Or HomeGoods for that matter... but that's a story for another day.}

I go from a logical, budget-conscious adult to a teenage shopoholic in about .3 seconds.

"Oooh... is that a lace peplum top?"
"OMG! I'm in love with this Threshold tray!!"
"Um, I NEED those shoes/melamine plates/paper straws/organizational items/notecards...etc."

And the Dollar Spot? Let's not even go there. {P.S. I've become obsessed with the mini-rolls of trendy printed wrapping paper that they've had lately. You have probably seen a few in the background of previous posts.}

It's a problem.

Most of the time, I manage to walk out, wallet unscathed. But that's taken years, YEARS of practice.

The weird thing is, the very same thing happens to me in the grocery section. I don't know what it is. It's just food. But the food that I bypass at my normal grocery store suddenly takes on a whole new attraction when it's packaged in an Archer Farms box. Maybe it's the cute little rooster. Who knows.

Anyway, I was at Target a few weeks ago and it was by the grace of all things good & holy that I got out without dipping into my retirement fund. I did buy a cute little lace tank dress {the first article of clothing I've bought myself in months, I've been so good}, but at $24.99 I figured it was a steal for a date night with the hubby or the next party where I need to look semi-presentable.

What does this have to do with food, you might be asking? Well... I broke the cardinal rule of any grocery shopping -- Target or not -- and went to the store hungry. Big no-no. And I found myself magnetically pulled into the aisle I never, ever enter: The Candy Aisle.

You can imagine what nearly transpired there. Complete low blood sugar shopping meltdown. But with promises of hummus & veggies slinging me back into reality from the basket of my quickly filling cart {and a package of the new Cookies & Creme Dove Promises as my chosen "treat"}, I turned on my heels and made a beeline for checkout before any more damage could be done.

When I got home, I put everything away with a sense of accomplishment, glad that I had not let the TarGETITRIGHTNOW demon overtake me.

And then I made Almond Joy Cheesecake Truffles.

Sigh.

I never said I was a saint.

Almond Joy Cheesecake Truffles

1 {8 oz.} package cream cheese {I used 1/3 less fat... not that it really matters.}
2 cups sweetened flaked coconut
1/4 teaspoon vanilla extract
1/2 cup confectioners' sugar, divided
20 almonds {I used Emerald brand Cocoa Roast Almonds}
Approx 5-6 ounces of semi-sweet chocolate, melted {I use Baker's because it melts & coats well}*

1. Prepare a small sheet pan by lining with parchment paper.
2. In the bowl of a food processor, add cream cheese, coconut, vanilla, and 1/4 cup confectioners' sugar. Pulse until a thick paste forms.
3. Transfer mixture to a small bowl and mix in remaining 1/4 cup of confectioners' sugar by hand. Refrigerate for about 30 minutes or until slightly hardened.
4. When ready to continue, using a small cookie scoop, scoop about about 1 tablespoon of the mixture into your hand and roll into a ball. Place on prepared sheet pan. Repeat with rest of mixture. {Should make about 20 truffles.}
5. Insert an almond into the center of each coconut ball.*
6. Dip coconut balls into melted chocolate. I like to use the fork & spoon method, or sometimes just plop them right into the chocolate, flip them around to get coated and scoop them out with a spoon. Do what makes you happy. :)
7. Carefully place dipped coconut balls back onto sheet. Refrigerate about 30 minutes or until the chocolate is set.

Enjoy!

*You can definitely coat these using melted chocolate chips, too. But I find that it's hard to get a smooth coating, and I think it has something to do with the fact that there is something added to chips to help them retain their chippy shape. Or maybe I'm imagining it. Either way, I like good quality chocolate or baking chocolate for dipping things. The end.

Boozy Chocolate Truffles

**First and foremost, I won't keep you in suspense any longer about the Sugarfina Giveaway winner... I know not to mess with you guys when it comes to sugar.

Congratulations to Dianne H., the winner of the giveaway! If you didn't win this time, not to worry... I have a few more goodies I'll be giving away very soon that will cheer you right up, so keep an eye out for a chance to enter. Thanks for participating! **

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You know what's awesome for the soul? Girls Night. Especially if you have a really great group of girls to get together with.

Because when you spend week after week bearing the daily grind, find yourself crying during a Budweiser commercial {who, me?}, add "Anti-Blemish/Anti-Wrinkle" face wash to your arsenal of toiletries {true story}, realize that you spent 30 minutes in front of the mirror yanking newly grayed hairs out of your head, or discover that you've singlehandedly eaten half of a 26.5 oz container of Nutella in a few short weeks {at least it wasn't this one}... you find that you just need to talk to someone who has all the same body parts as you do.

It helps. A lot.

You know what makes a Girls Night even more fun {aside from wine, of course}?

Dessert.

 

Something rich. Chocolatey. Sweet. Something boozy and decadent. Something you can share with people that will join you in eating a few instead of stare at you with judgemental sideways glances. {I'm sorry, boys, but until you have a uterus and estrogen surging through your body, you will never quite understand.}

So, when one of my dear friends invited me to a mid-week girls night at her new place this week{she's gotta know I love her to death because it practically takes wild horses to drag me from my pj's couch on a week night... ugh, the horses! :'( }, I knew just the thing to {quickly} whip up: Boozy Chocolate Truffles.



The ladies in attendance gobbled them up happily and soon, after a glass of wine or two, some tasty nibbles, and some friendly chatter, all was well in my world again.

You know what else these would make a great addition to? A Valentine's Day gift! Whether it's for your best guy {sadly, mine is not a fan of chocolate}, or for that group of girls that keeps you from drowning your sorrows in a pint of ice cream when times are tough, nothing says "Love" like homemade truffles. And let's be real, they'll taste much better than that last minute heart shaped box of chocolates from the drug store!

 

 

These come together so quickly, and can easily be customized with your favorite spirit or liqueur.{Frangelico truffles? Grand Marnier truffles? Chambord?? Creme de Menthe??? I feel tipsy just thinking about all the options!}.

Sure, it can get a little messy to roll these little yummies into bite sized treats... but, much like love they're totally worth all the work and you end up with something sweet!

Now that we've got dessert covered, head over to La Petite Fashionista to get Lauren's stylish take on putting together the perfect Valentine's Day outfit!

Boozy Chocolate Truffles
Adapted from Cooking Light

3 tablespoons brown sugar

2 tablespoons evaporated whole milk

1 tablespoon golden cane syrup {I used Liquid Sugar in the Raw, but you could probably use dark corn syrup as a substitute if you can't find this product.}

Dash of salt

2-3 tablespoons tablespoon Bailey's Irish Cream or your favorite liqueur or spirit 

1/2 teaspoon vanilla extract

3.5 ounces Baker's semi-sweet chocolate, finely chopped {you could also use bittersweet}

1.75 ounces milk chocolate chips

2 tablespoons unsweetened cocoa powder

2 tablespoons confectioners' sugar

 

1. In a small saucepan over medium heat, bring brown sugar, evaporated milk, cane syrup, and salt to a simmer until sugar is dissolved, stirring occasionally. {Don't boil or the milk may curdle. If it does, it's still ok to eat, it just won't look as pretty.}

 

2. Remove from heat and add liqueur, vanilla extract, and both types of chocolate. Let sit for about 5 minutes, then stir until smooth and all chocolate has melted.

 

3. Pour into a bowl, cover, and refrigerate until set, about 2 to 2 1/2 hours.

 

4. Meanwhile, sift together cocoa and confectioners' sugar in a small bowl or pan. Set aside.

 

5. When chocolate mixture has hardened a bit and is ready to scoop, use a melon baller or tablespoon to scoop* out a small amount and roll into balls. {About 1 inch.}

 

6. Place truffles into reserved cocoa mixture and roll around to fully coat, then place into small candy liners or on a parchment lined tray.

 

*I used my trusty mini-cookie scoop and made about 2 truffles from each scoop. It helps to have a cup of warm water next to you to warm the scoop between truffles.