Whiskey chocolate balls are deliciously decadent, rich and sweet with a subtle hint of whiskey laced throughout the creamy chocolate.
This melt-in-your-mouth no-bake dessert packs a ton of flavour and make for a great date night treat or midnight snack. Chocolate whiskey balls are also the perfect man gift or can double up as indulgent cake decorations.
Quick and easy whiskey chocolate balls
The whiskey chocolate balls are actually a breeze to make: Dark and milk chocolate melt into gently cooked, whiskey-spiked coconut cream and mixed with crushed biscotti before the ganache is chilled, shaped into balls, and rolled in cocoa powder.
These little balls of chocolate bliss can be made ahead of time and stored in an airtight container in the fridge for up to two weeks.
Choice of chocolate and whiskey
Good quality chocolate is key for the ganache filling. If possible, do not use cooking chocolate chips as you don’t want it to be waxy or taste artificial.
In this recipe we’ve balanced the intense flavour of dark chocolate with milk chocolate.
The whiskey gives a noticeable but not overpowering kick. You’re of course free to use whatever kind of whiskey you love or to even experiment with different alcohol varieties. Think rum or brandy balls or even chocolate or peppermint liqueur!
Its easy enough to adapt this recipe for children by omitting merely the booze.
Tips for the perfect shape
It’s important that the ganache mixture be chilled, otherwise it’ll just be a mess and your balls won’t hold their shape. Use a small cookie scoop or melon baller to speed up matters and make your life easier.
Pop the scoops of the whiskey-laced chocolate ganache onto a parchment linedbaking sheet and refrigerate until slightly hardened, about 15 minutes. This makes them MUCH easier to roll into smooth balls.
Roll the balls between your palms to smooth into even spheres. Use disposable gloves to prevent your hands from melting the chocolate.
You can roll the whiskey chocolate balls in cocoa powder (a classic), sprinkles, coarse sugar, or even finely chopped nuts.
- 125 ml coconut cream
- 250 ml dark chocolate
- 250 ml milk chocolate
- 1 cup diced coconut (optional)
- 1 cup broken biscotti
- 5 ml whiskey
- 50 ml dark cocoa powder
- Heat the coconut cream in a saucepan.
- Remove from the heat, then add the chocolate until melted.
- Add the dry ingredients and whiskey. Stir well.
- Allow to cool for five minutes.
- Roll in balls and dust with cocoa powder.