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LOCATION: Recipes >> Candy >> Truffles 19

Print this Recipe    Truffles 19

Whiskey truffles

1.5 lbs good quality plain chocolate
10 fl. oz. double cream
small glass malt whisky

Bring cream to the boil. Remove from heat and add half the chocolate
(broken up). Stir gently until chocolate melted and thouroughly
mixed. Add the whisky and stir until well mixed in.

Transfer mixture to a metal bowl (I don't bother with this and just
keep it all in the original saucepan) and place in a bowl of iced
water. Beat with a wooden spoon until cool and thick.

Transfer mixture into piping bag and pipe into 2.5 cm rounds on
sheet of greasproof paper. Place in fridge to firm up.

Remove from fridge and roll into balls (original recipe suggests
dusting hands with icing sugar to prevent sticking but it doesn't
seem to work). This is incredibly messy. Make sure you have a
bowlful of hot water to plunge your hands into afterwards or else
you'll end up with chocolate covered taps.

Keep balls on greaseproof paper and chill in fridge again until
firm. I actually put mine in freezer section for about 1/2 hour.

Melt the remaining chocolate. Try to do this with as little heat
as possible or else the balls will rapidly disintegrate with the
heat. Using small forks dip each ball into melted chocolate and
cover thouroughly. Do each ball as fast as possible. The original
recipe suggested rolling each ball in cocoa while the chocolate is
still molten but I reckon this will cause ball breakdown due to
the extra handling involved.

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