Hotscotch Whiskey Truffles
1 pound dark chocolate, finely chopped (or chocolate chips)
1/3 cup heavy cream
2 tablespoons butter
1/3 cup Hotscotch whiskey
1 teaspoon sea saltoptional: unsweetened cocoa powder for rolling
- Add chocolate, heavy cream and butter to a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the chocolate is completely melted and the mixture is smooth. Stir in Hotscotch and sea salt, and whisk until smooth. Refrigerate the mixture for 2-3 hours, or until completely chilled
- Remove from the refrigerator, and use a small cookie scoop to shape the truffles into your desired size and shape, rolling them between your hands quickly to smooth out the edges into a ball if needed. Roll each ball in a bowl of cocoa powder. Then transfer to a serving place or storage container, and repeat with the remaining truffles.
- Enjoy immediately, or refrigerate in a sealed container for up to 1 week.
Note- Hotscotch Whiskey Truffles are best served chilled so that they hold their shape better.