Malted Whiskey Chocolate Truffles with Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich chocolate truffles infused with a touch of malted whiskey and finished with a sprinkle of flaky sea salt for a sophisticated dessert treat. This French-inspired recipe, ready in about 15 minutes, layers dark chocolate, heavy cream, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 20 French cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 8 oz finely chopped dark chocolate in a heatproof bowl.
  2. Step 2: In a small saucepan, bring 1/2 cup heavy cream and 2 tbsp unsalted butter to a simmer over medium heat, watching carefully to avoid boiling.
  3. Step 3: Pour the hot cream and butter mixture over the chopped chocolate and let sit for 2 minutes to soften.
  4. Step 4: Stir gently until the mixture is smooth and glossy, then mix in 2 tbsp malted whiskey until fully incorporated.
  5. Step 5: Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours until firm enough to scoop.
  6. Step 6: Using a small melon baller or teaspoon, scoop 1-inch portions of ganache and roll quickly between your palms to form smooth balls.
  7. Step 7: Roll each truffle in 1/2 cup cocoa powder to coat evenly, then place on a parchment-lined tray.
  8. Step 8: Sprinkle each truffle lightly with flaky sea salt (about 1/4 tsp per truffle) and refrigerate until ready to serve.

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