I’ve never made chocolate truffles before, though I always enjoy them at holiday gatherings. After trying this recipe, I discovered how simple they are to make at home — elegant, decadent, and surprisingly quick.
When Walker’s Shortbread sent a sample of their buttery cookies, I wanted to incorporate them into something special. A little experimentation led to these bite-sized truffles that pair crisp shortbread crumbs with creamy filling and a glossy chocolate shell.
These truffles are approachable for any home cook. The center is a soft “dough” made from crushed ginger shortbread and cream cheese. Once that mixture chills, it becomes easy to shape into neat little balls that are then dipped in silky chocolate flavored with a touch of whiskey and almond extract.
To prepare, melt milk chocolate with a small amount of water until smooth, then stir in whiskey and almond extract for a balanced, aromatic coating. Roll each chilled shortbread-cream cheese ball in the chocolate, place on parchment, and finish with a dusting of cocoa powder or sprinkles for texture and contrast. After a short chill in the refrigerator, the chocolate sets into a crisp shell while the center remains richly tender.
These truffles are ideal for serving after dinner with tea, for gifting during the holidays, or for making with kids (simply omit the whiskey if desired). They come together with pantry-friendly ingredients and require only chilling time to firm up.
Once chilled, the result is a perfect balance of textures: a crunchy exterior, a creamy center, and the buttery, slightly spiced flavor of shortbread throughout. They keep well in the refrigerator for several days, making them a convenient make-ahead treat.
Give these truffles a try — they’re an impressive yet simple dessert to share with friends and family. If you experiment with different shortbread varieties or toppings, feel free to note what worked best for you.
Chocolate and Whiskey Shortbread Truffles
Georgia Johnson
Ingredients
- 5 oz. milk chocolate
- 1 Tbsp. water
- 1 Tbsp. whisky (optional)
- 1/8 tsp. almond extract
- 4 oz. cream cheese
- 1 cup finely crushed Walkers Pure Butter Shortbread
Instructions
-
Place the milk chocolate and water in a microwave-safe bowl. Heat on high about 1 1/2 minutes, or until the chocolate is softened. Stir until smooth, then mix in the whisky and almond extract. Set the chocolate mixture aside to cool slightly.
-
In a separate bowl, combine the cream cheese and the crushed shortbread. Use your hands or a spoon to mix well until the crumbs are fully incorporated and a cohesive dough forms. Shape the mixture into a ball and chill in the refrigerator for about 20 minutes to firm up.
-
Scoop heaping teaspoonfuls of the chilled dough and roll into smooth balls. Dip each ball into the melted chocolate to coat completely, then place on a baking sheet lined with wax or parchment paper. Lightly dust with cocoa powder or sprinkle with decorations if desired.
-
Refrigerate the truffles for at least 30 minutes to allow the chocolate to set into a firm shell. Store finished truffles in the refrigerator until ready to serve.
-
Serve chilled. Enjoy these rich, buttery treats as an after-dinner dessert or a special homemade gift.
Did you make this recipe?
If you try these truffles, please leave feedback and a rating. Tag @comfortcookingblog on Instagram if you share photos. Thank you!