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    Home » Food + Drink

    Whiskey Truffles

    Dec 5, 2014 · 1 Comment

    December 5, 2014 by Beth 1 Comment

    23 shares
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    Please note that this recipe is not AIP/Paleo. However, I'm looking forward to changing the recipe and making compliant soon.
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com
    whiskey truffles by foodfashionandfun.com

    My mom used to make a version of these truffles when I was a kid. I remember them tasting like spicy chocolate. I would sneak a few, as they clearly aren’t for children. I’ve transformed the recipe so that they taste more like whiskey soaked gingerbread. They are decadent and will just melt in your mouth. It tastes fantastic with a cup of coffee or with glass of wine. My friend recently suggested truffles, wine and a hot bath. It was a great suggestion and she’s getting a few of these bad boys for Christmas.

    Print Recipe

    Whiskey Truffles

    Course: Dessert
    Servings: 12 cookies
    Author: Beth Chen

    Ingredients

    • 2 cups Ginger Cookies or gingerbread cookies, finely ground
    • 1/4 cup Cocoa
    • 1/4 cup Templeton Rye Whiskey
    • 2 tablespoons Butter melted
    • 1 cup Powdered Sugar plus additional for topping
    • 1 teaspoon Simply Organic Vanilla

    Instructions

    • Mix all of the ingredients in a medium size bowl.
    • When the dough is fully mixed and slightly sticky, roll into balls.
    • Place balls on a tray and sift the powdered sugar over the balls.
    • Chill for about 1 hour before serving.
    • If you prefer, you can make these cookies in advance and then freeze. To freeze, don’t add the powered sugar topping and place tray into the freezer. After about 1 hour, remove from the freezer, wrap in plastic wrap, then aluminum foil and then place back in the freezer. When you are ready to serve, thaw in the refrigerator before topping with powdered sugar.

    Sponsored Post: While I received payment and product from Templeton Rye and Frontier Spice for this post the recipes, thoughts and opinions are my own.

    « Kitchen Update and Review
    Dairy Free Chocolate Pudding with Strawberries »

    Reader Interactions

    Comments

    1. Thalia @ butter and brioche says

      February 26, 2015 at 4:15 am

      Love whiskey - especially when it's in truffle form! These look so moorish and addictive. I have to make them!

      Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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