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Whisky Truffles




Source of Recipe


Sainbury's


List of Ingredients




90g (3oz) bitter chocolate, flaked
50ml (1fl oz) whipping cream
30ml (3/4fl oz) whisky
To coat the truffles:
125g (4oz) unsweetened cocoa powder
250g (9oz) plain cooking chocolate, flaked



Recipe



Pour the bitter chocolate flakes into a bowl.

Bring the whipping cream to the boil and pour over the top of the chocolate. Add the whisky then briefly whisk until ingredients have mixed. Cool to room temperature.

When cooled, but not hardened, spoon the mixture into a piping bag with a 1cm (1/2 inch) diameter nozzle and as quickly as possible pipe into balls of 2cm (1 inch) diameter onto a tray lined with baking paper.

To coat the truffles:
Place the cocoa powder in a deep tray. Melt the flakes of chocolate in a bowl over a pan of warm water, stir well, and leave till the chocolate is lukewarm.
With a fork dip the chocolate balls into the melted chocolate, then transfer them into the cocoa powder and roll to coat.

Place the truffles in a sieve to shake off the excess cocoa powder.

Keep refrigerated until needed.