Whisky Truffles with Dark Chocolate and Fresh Cream
Sumptuous truffles flavoured with whisky make for a perfect after dinner treat or gift.
After Dinner, Snack
chocolates, dark chocolate, truffles, whisky
Choclette @ Tin and Thyme
good quality dark chocolate - finely chopped
I used Madagascan 67%
good quality dark chocolate - buttons or finely chopped
I used Belgian dark chocolate 60%
good quality dark chocolate flakes
Bring the cream to the boil. Take off the heat and add the first lot of chocolate.
Leave to melt for a few minutes, then carefully stir from the inside out until the ganache is smooth. Stir in the whisky.
Place in the fridge for 30 minutes to firm up.
Roll into small balls, then place back in the fridge for a further 30 minutes to firm up further.
Melt the second lot of chocolate in a bowl set over hot water. Make sure the bowl doesn't tough the water and the water doesn't boil.
Place the chocolate flakes in a shallow dish.
Using a fork (a chocolate fork is best), dip the ganache balls into the melted chocolate. Tap the fork on the side of the bowl to remove any excess chocolate. Then roll in the chocolate flakes.
Place on a metal tray or china plate and leave in a cool place to set.
An additional hour is required for setting whilst making the truffles with time needed at the end for the chocolate to set completely.
Recipe from Choclette @Tin and Thyme