Ingredients
Makes: 800 g
- 400ml double cream
- 400g dark chocolate (70%)
- 2tbsp whisky (single malt, if fancy)
- about 25g cocoa (for dusting)
Method
Prep:30min ›
Cook:10min ›
Extra time:3hr chilling ›
Ready in:3hr40min
- Line a square baking tin with cling film (must be at least 2cm deep)
- Bring cream to a boil in a small nonstick pan
- Smash chocolate into small pieces with a mallet or bottle or knife, then pour cream over. Leave for a minute then stir a couple times. Repeat until chocolate has melted and the cream is chocolately and thick.
- Stir in whisky (or alternative liquor)
- Pour mixture into the tin. Make level by smoothing with a spatula or spoon. Tap the tin on the counter to settle it. Cover and chill for several hours until set.
- When ready, turn out truffles in a slab. Trim edges. Cut into cubes.
- Sift over with cocoa, or sift cocoa into a bowl and roll truffles in cocoa. Arrange on plates and chill in fridge till served.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
Lovely recipe, especially with Glenmorangie or another fruity whisky. It's a shame that there was a 1-star review on the grounds that the reviewer couldn't have whisky-I fully sympathise, but that's not really productive grounds to down-vote something. It's much more productive to try one of the many other truffle recipes here that *are* coeliac-friendly, don't you think? Good job, recipe poster Might be worth a try with Cointreau too! - 20 Jun 2015
Simple recipe...always the best! Think that giving a one star for this not being suitable for coeliacs is a bit unfair, especially as it is totally untrue. - 04 Feb 2015
This is not suitable for coeliacs - whisky is a big NO - 28 Dec 2014
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