Whisky truffles

    Whisky truffles

    60saves
    3hr40min


    10 people made this

    About this recipe: Super-rich truffles with scotch (or alternatives)

    q043x London, England, UK

    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 

    1. Line a square baking tin with cling film (must be at least 2cm deep)
    2. Bring cream to a boil in a small nonstick pan
    3. 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.
    4. Stir in whisky (or alternative liquor)
    5. 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.
    6. When ready, turn out truffles in a slab. Trim edges. Cut into cubes.
    7. 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 (3)

    Sacele
    by
    2

    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

    2

    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

    0

    This is not suitable for coeliacs - whisky is a big NO - 28 Dec 2014

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