These Manhattan Truffles are bold in flavour. They are downright boozy but also brilliantly well balanced and mellow, bringing out the best of whisky and chocolate together. Serve them with a Manhattan cocktail or alongside coffee for an after dinner nibble.
For a total contrast opt for snowball truffles or alcohol-free custard creams truffles.

I’m coming at you with recipe number 4 in my mini series of chocolate truffles inspired by cocktails. Today it’s the turn of Manhattan Truffles to take centre stage.
Unbelievably, the Manhattan cocktail is relatively new to me. I don’t know why since I like strong cocktails I can take my time over. I think I was always a little scared of whisky – I blame my Dad (Hi Dad) who used to occasionally drink it with orange squash (cordial) when I was a child. But a while back I got to try out some high-quality whisky. It was nothing like I imagined it would be. I was expecting harsh, bitter flavours, but what I got was mellow and smoky. Strong, yes, but warming and pleasant.
Friday night is usually cocktail night in my house. This tradition is getting increasingly interrupted these days since I’m often found acting as the resident taxi driver for minors or hosting sleepovers for those same minors on Friday nights. But on those free Friday nights, out come the board games and out pops the cocktail shaker. (Hooray). I’ve been slowly working my way through a number of whisky cocktail recipes recently, but the Manhattan really stands out.
That mix of heady rye whisky with a touch of sweet vermouth and exotic bitters ticks all the boxes for me. Especially since I can legitimately get away with dropping a cherry into the glass. Me and my cherry obsession… you may call me childish if you wish and I will not be offended. Just don’t confiscate my jar of cherries. Ever.
Thanks.
Okay. Leaving aside those cherries, all in all, it’s really little wonder that this drink made it onto my list of cocktails ripe for turning into chocolate truffles. So it’s just as well that chocolate and whisky are best buddies too.
These Manhattan Truffles are like the cocktail – you will know you are consuming alcohol. They are bold. But. like the whisky itself, these truffles offer more than just a big boozy hit. They are full-bodied yet so very mellow. And the flavour blends effortlessly with the dark chocolate. They really would make a fantastic gift for the whisky lover in your life.
That’s the Manhattan Truffle all wrapped up. But don’t despair – I still have one more recipe lined up for you tomorrow.
More tempting boozy truffles
Have you made these Manhattan truffles? Please let me know if you enjoyed them by leaving a review.
New here? Why not sign up to receive LittleSugarSnaps newsletters. You’ll hear first-hand when new recipes are published. Plus there’s a free welcome e-book with my top baking tips and 5 popular cake recipes waiting for you. You’re welcome to stay in touch on Facebook, Instagram and Pinterest too.
📖 Recipe
Cocktail Inspired Rum & Ginger Truffles
Ingredients
- 100g/ ⅔ cup Dark chocolate
- 75ml/ ⅓ cup Double (heavy) cream
- 1 tsp Ground ginger
- 2 tsp Syrup from a jar of stem ginger
- 10g/ 1 tbsp Finely diced crystallised ginger
- 4 tsp Dark rum
- 3 tsp Lime juice
For dusting
- 2 tbsp Cocoa powder
- ½ tsp Ground ginger
Instructions
- Finely chop the chocolate and melt – either over a Bain Marie or carefully in the microwave – check it every 30 seconds to ensure it melts, but does not get too hot
- Heat the cream with the ground ginger, ginger syrup and crystallised ginger until scalding, but do not allow to boil
- Pour the cream over the chocolate and beat until smooth and glossy
- Add the rum and lime juice and again, beat until glossy
- Allow to cool for 20 minutes and then transfer to the fridge to set for 2-4 hours
- Sift the cocoa and ground ginger into a shallow bowl
- When set, take teaspoonfuls of the ganache and roll into balls. Gently roll the truffles in the cocoa powder until fully coated. If your hands get sticky after rolling a few truffles, it helps to first wash hands, then cool them in cold water and dry before continuing to roll more truffles
- Save the leftover cocoa-ginger mix and store the truffles in the fridge for up to 5 days.
- Bring the truffles out of the fridge an hour or two before serving to bring them back to room temperature. Use the remaining cocoa powder to re-dust the truffles if necessary
Notes
Nutrition Per Serving (Approximate)
📖 Recipe
Manhattan Truffles
Ingredients
- 120 g/ 4 ¼ oz Dark chocolate
- 7 teaspoon Double (heavy) cream
- 20 g/ 4 ¼ tsp Butter
- 4 dashes Angostura bitters
- 4 teaspoon rye whisky
- 1 ½ teaspoon Red vermouth (rosso)
- 1 teaspoon Sugar cane syrup or agave
- 45 g/ 1 ½ oz Grated dark chocolate
Instructions
- Gently melt the chocolate over a Bain Marie. Once melted stir until completely smooth
- Cut the butter into small chunks and stir in until fully melted and incorporated
- Stir in the cream followed by the alcohols, bitters and syrup
- Let cool, cover and transfer to the fridge to firm up for at least 4 hours
- Sprinkle the grated chocolate into a small shallow bowl
- Take teaspoonfuls (approx 10g each) of the ganache and roll into balls. Gently roll the truffles in the grated chocolate until fully coated. Wash & dry your hands after rolling a few truffles if your hands get too sticky to roll the remaining truffles well
- Store in the fridge for up to 5 days. Bring the truffles out an hour before serving to bring them back to room temperature
Beth
Yummy! Can’t wait to have this for the weekend! So excited and so will my husband!
Jane Saunders
Thanks and enjoy – they are a lovely treat as we head into the cooler months.