Dark Chocolate Whisky Balls
If there’s one thing we love as much as whisky, it’s chocolate. Actually, no, we love whisky way more, but chocolate is still way up there. Especially when it’s being consumed with whisky. Now if only there was an easy, convenient way to enjoy both at the same time... Oh wait, there is! Not only are these Dark Chocolate Whisky Balls delicious, they’re super easy to make. You don’t even need to use the oven.
They’ll only take about 10 minutes to prepare, and you’ll get around 28 balls from this recipe, depending on how big you make them, of course.
As to which whisky to use, well, that’s entirely up to you. A sherried whisky will give those Christmas cake and raisin notes that will go perfectly well with the dark chocolate, whereas a bourbon cask whisky will bring more vanilla to the party. As the meme says, “why not have both”? We’re certainly keen to make these with as many different styles of whisky as we can.
Just a word of warning though, keep them away from the kids. As they don’t get cooked, they’re still going to contain alcohol.
- 2/3 cup unsweetened 100% cocoa powder
- 2/3 cup coconut flour
- 1/2 cup almond meal
- 1/3 cup creamy almond butter
- 1/4 cup melted dark chocolate
- 1 tbsp of single malt whisky (your choice)
- 1 tsp vanilla extract
- 1/2 cup maple syrup or honey
- Dash of sea salt
- Extra cocoa powder for dusting (optional)
- Grab a large bowl and add the cocoa powder (remember to save a little for later), coconut flour, almond meal and sea salt.
- Mix in the almond butter, and once combined add the maple syrup or honey, vanilla extract, whisky and finally the melted chocolate.
- Ensure it’s all mixed together well, just use your hands, and then roll into bite-sized balls.
- Place them on a tray and pop them into the freezer to harden.
- Once they’re hard, take the balls out of the freezer and dust them with the extra cocoa.
- Put back in the freezer or fridge to keep them fresh. Or eat them straight away. You know you want to.
Too easy, right? Let us know if you make some, we’d love to hear what you think! Be sure to tag us in some photos on Facebook and Instagram too.
We’ve adapted this recipe from Cotter Crunch.
Image credit: Cotter Crunch.