Baking and desserts · Contemporary
Whiskey Chocolate Truffles with Sunflower Seed Brittle
Silky dark chocolate whiskey truffles rolled in crunchy salted sunflower seed brittle for a dramatic homemade gift.
Jump to recipe40 min prep · 15 min cook
Before you start
- Use a whiskey you enjoy drinking; smoky varieties create a bolder truffle.
- Caramel is extremely hot. Use a heatproof spatula and keep water away once it begins coloring.
Complete recipe
Whiskey Chocolate Truffles with Sunflower Seed Brittle
24 servings
Ingredients
- 10 ounces dark chocolate, finely chopped
- 2/3 cup heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons whiskey
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/2 cup roasted sunflower seeds
- Flaky salt
Step-by-step instructions
- Put chocolate in a heatproof bowl. Heat cream and butter just to steaming, pour over chocolate, wait 2 minutes, and stir smooth.
- Stir in whiskey, vanilla, and salt. Cover and chill until scoopable, about 2 hours.
- For the brittle, cook sugar and water without stirring until amber. Stir in sunflower seeds, spread thinly on parchment, and add flaky salt. Cool completely and crush finely.
- Scoop heaping teaspoons of ganache and roll quickly into balls with cool hands.
- Roll truffles in crushed brittle. Chill for 20 minutes, then let stand 10 minutes before serving.
Tips for the best results
- Use a whiskey you enjoy drinking; smoky varieties create a bolder truffle.
- Caramel is extremely hot. Use a heatproof spatula and keep water away once it begins coloring.
Make ahead, storage, and leftovers
Refrigerate airtight for up to 1 week. Add a fresh coating of brittle if it softens.
Frequently asked questions
Can I omit the alcohol?
Yes. Replace whiskey with 1 tablespoon strong coffee and 1 tablespoon cream.
Can I use milk chocolate?
Use only 1/2 cup cream because milk chocolate sets more softly.