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Ceylon Cinnamon Whiskey Truffles in a white cup

Ceylon Cinnamon Whiskey Truffles

These Chocolate Cinnamon Whiskey Truffles are made with real Ceylon cinnamon, dark chocolate and a splash of whiskey. An easy to make bite-sized holiday treat that makes for the perfect food gift.

Course Dessert
Cuisine American
Keyword bourbon chocolate truffles, chocolate whiskey truffles, cinnamon truffles
Prep Time 25 minutes
Total Time 25 minutes
Servings 24 Truffles
Calories 69 kcal
Author Kiki Johnson


  • 200 g dark chocolate
  • 100 g milk chocolate
  • 100 g butter or coconut butter
  • 100 g powdered sugar
  • 1/4 tsp salt
  • 1/2 tsp Ceylon Cinnamon
  • 4 tbsp whiskey
  • 1 cup ground nuts or cocoa powder, mixed with some cinnamon for rolling


  1. Chop chocolate and melt over a hot water bath and let cool down. Cream butter and sugar with the whisk attachment until white and fluffy. Add salt and cinnamon and keep whisking.

  2. Add melted chocolate (should be at room temperature) and whiskey and stir until smooth. Refrigerate for 1 h or until firm enough to roll. Take 1 heaping tsp at a time and shape into small balls. Roll in cocoa powder or ground nuts and chill. 

Recipe Notes

  • You want to use the best quality chocolate out there! I like to use a mix of dark chocolate with 70% cocoa and mix it with some milk chocolate to get the perfect melt-in-your-mouth┬áchocolate truffle texture.
  • I use salted butter for this recipe. If you only have unsalted butter, make sure to add a big pinch of salt to your whiskey truffle mixture. It brings out the chocolate flavor and makes your homemade truffles taste round.
  • When it comes to cinnamon, I always go for Ceylon, which has some added health benefits compared to Cassia cinnamon.
  • Make sure to let your melted chocolate come to room temperature before adding it to the butter. Basically, you want your chocolate and butter at the same temperature.