Nanaimo Bar Liquor Truffles
Nanaimo bars are one of my favourite desserts so when my friend sent me a picutre of Forty Creek's Nanaimo Bar Cream Liquor, I knew I had to have it. I immediately started brainstorming how I could use it in a recipe. Don't get me wrong, it is a perfect apres dinner drink and coffee warmer. I had been wanting to make truffles so this was the perfect pairing. These truffles are sooo good! Before I attempted to make truffles I decided to purhcase some dipping tools. I have used forks and spoons in the past but these tools make it so easy and they are the perfect size. I have included them at the end of the post. These truffles would make a perfect gift for someone and we all know everyone could use a little porch drop off right about now 🙂 Happy dipping my friends!
- 04/14/2021
- 30 truffles
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Ingredients
- Ingredients
- 7 oz semi sweet chocolate (not chocolate chips)
- ½ cup heavy cream
- 2 tbsp Nanaimo Bar Cream Liquor by Forty Creek
- 1 tbsp unsalted butter
- Topping:
- 8 oz semi sweet chocolate (not chocolate chips_
- ¼ cup graham cracker crumbs
- ¼ cup shredded coconut
Directions
- Step 1
- Melt the chocolate in a microwave safe bowl in 20 second increments, stirring after each increment for a total of 1 minute. The chocolate should almost be completely melted. Set aside.
- Step 2
- In a medium saucepan heat the cream and Nanaimo Bar Liquor over medium heat. Whisk occasionally until the mixture comes to a boil.
- Step 3
- Pour the cream mixture over the chocolate and gently stir in one direction. Add the butter and stir in the same direction until it is completely melted.
- Step 4
- Let the mixture sit at room temperature and then place in the refrigerator for 3 hours. It should be scoopable at this time. You may need to let the ganache mixture sit for 15-20 minutes to make it pliable.
- Step 5
- Use a large, parchment lined baking sheet and scoop about 1 teaspoon of ganache. Use your fingers to form it into a ball and place on the baking sheet. Repeat until all of the ganache filling is used. Place the rolled ganache balls back into the fridge while you make the coating.
- Step 6
- Chocolate coating:
- Step 7
- Melt 8 oz of semi sweet chocolate in a microwave safe dish in 20 second increments, stirring at each increment for about 1 minute in total.
- Step 8
- In 2 small ramekin bowls place ¼ cup graham cracker crumbs in one and ¼ cup shredded coconut in another.
- Step 9
- Remove truffles from the refrigerator and take one truffle at a time ( the dipping tool works perfectly here) and completely dip the truffle into chocolate. Place back onto the baking sheet and immediately sprinkle the graham cracker crumbs or coconut onto the top before the chocolate sets.
- Step 10
- Once the chocolate sets it is ready to serve! Store leftover truffles in the refrigerator or freezer for up to 3 months.
- Step 11
- Recipe adapted from: Sally’s Candy Addiction & Once Upon a Chef
