150gdark chocolatefinely chopped (I used Madagascan 67%)
125gdouble cream (heavy cream)
2tbspwhisky
125gdark chocolatefinely chopped (I used Belgian 60%)
50gdark chocolate flakes
Instructions
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.
Notes
An additional hour is required for setting whilst making the truffles with time needed at the end for the chocolate to set completely.To make vegan whisky truffles, simply swap the dairy cream for coconut cream. The truffles won't taste the same, but they'll still be delicious. Just make sure that any chocolate you use is a good quality vegan chocolate.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.