Manhattan Cocktail Truffle Recipe

Learn how to make these homemade Manhattan Cocktail Truffles with the best balance of whiskey, sweet vermouth, and bitters in chocolate form. This easy baking recipe transforms the classic cocktail into sophisticated sweet bites perfect for entertaining or gifting to cocktail enthusiasts.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

10 mins (plus 3 hours chilling)

Serves:

24 truffles

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g high-quality dark chocolate (70% cocoa solids), chopped</li><li class="ingredients-single-item">100g milk chocolate, chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">30ml rye whiskey (or bourbon)</li><li class="ingredients-single-item">15ml sweet vermouth</li><li class="ingredients-single-item">5-6 dashes Angostura bitters</li><li class="ingredients-single-item">1 tbsp unsalted butter, at room temperature</li><li class="ingredients-single-item">1 tsp orange zest</li><li class="ingredients-single-item">30g cocoa powder, for dusting</li><li class="ingredients-single-item">12 maraschino cherries, halved and well-drained</li><li class="ingredients-single-item">50g dark chocolate, melted (for dipping)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 truffle

🔥 Calories: 120 calories

🥑 Fat: 8 g

🧈 Saturated Fat: 5 g

🍞 Carbohydrates: 10 g

🍭 Sugar: 8 g

🍗 Protein: 1 g

🫀 Cholesterol: 15 mg

🧂 Sodium: 5 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Heat-proof glass bowl</li><li class="equipment-single-item">Small saucepan for double-boiler</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Small cookie scoop or melon baller</li><li class="equipment-single-item">Baking sheets lined with parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place both chopped chocolates in a large heatproof bowl. Keep nearby as you'll need to work quickly once the cream is ready.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer around the edges (small bubbles will form). Don't allow it to boil vigorously as this can affect the texture of your ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes to begin melting the chocolate. This gentle approach prevents the chocolate from seizing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently stir the mixture with a silicone spatula until the chocolate is completely melted and the ganache is smooth and glossy. The emulsion of fat and water creates a stable, silky texture essential for perfect truffles.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the butter and stir until incorporated. The butter adds richness and helps create a smoother mouthfeel in the final truffles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, combine the whiskey, sweet vermouth, bitters, and orange zest. Stir this mixture into the chocolate ganache, folding gently but thoroughly. The alcohol will slightly thin the ganache, which is expected.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 3 hours or until firm enough to scoop and shape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once chilled, line a baking sheet with parchment paper. Using a teaspoon or small cookie scoop, portion the ganache into roughly 24 equal pieces. Work quickly as the ganache will soften at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With clean, slightly cool hands (run them under cold water and dry thoroughly if needed), quickly roll each portion into a smooth ball. If the mixture becomes too soft, return it to the refrigerator for 15-20 minutes before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Press a half maraschino cherry into each truffle, then reshape the truffle around it to enclose the cherry completely. This represents the classic cocktail cherry garnish and adds a delightful surprise inside.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the shaped truffles back in the refrigerator for 30 minutes to firm up. This makes the final coating process much easier and cleaner.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the cocoa powder in a shallow dish. Roll each chilled truffle in cocoa powder to coat completely, tapping off any excess. Alternatively, dip some truffles in melted dark chocolate for variety, allowing excess to drip off before placing them back on the parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Store the finished truffles in an airtight container in the refrigerator for up to 1 week. For the best flavor and texture experience, remove them from the refrigerator about 20 minutes before serving to allow the centers to soften slightly, bringing out the complex Manhattan cocktail flavors.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Manhattan Cocktail Truffles?

Manhattan Cocktail Truffles combine dark and milk chocolate with heavy cream, rye whiskey, sweet vermouth, Angostura bitters, butter, orange zest, and maraschino cherries. They're dusted with cocoa powder or dipped in melted dark chocolate for a sophisticated finish.

How to cook Manhattan Cocktail Truffles at home?

Learn how to cook Manhattan Cocktail Truffles by creating a silky chocolate ganache infused with classic Manhattan cocktail components. The process involves melting chocolate with heated cream, incorporating whiskey, vermouth and bitters, then chilling, shaping and coating the truffles. Each truffle hides a maraschino cherry inside for an authentic cocktail experience.

Can the alcohol in these chocolate truffles be substituted for a non-alcoholic version?

Yes! Replace the whiskey and vermouth with non-alcoholic alternatives like whiskey essence/extract (1 tsp), apple or grape juice (for vermouth), and a few drops of non-alcoholic bitters. You'll maintain the Manhattan cocktail flavour profile while making them suitable for all ages and preferences.

Why do my truffles become too soft while I'm shaping them?

Truffles soften quickly at room temperature due to body heat from your hands. Try working in small batches while keeping the remaining ganache refrigerated, cooling your hands with ice water between batches, and working in a cool kitchen. If needed, return the mixture to the fridge for 15 minutes to firm up.

How long can boozy chocolate truffles be stored?

Alcohol-infused truffles like these can be stored in an airtight container in the refrigerator for up to two weeks. The alcohol actually acts as a preservative. For best flavour, bring them to room temperature for about 20 minutes before serving to allow the complex flavours to fully develop.

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