Whisky Truffles

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Whisky Truffles

(Mark Whidby)

I don't know much about ingredient quantities but I should point out

that the ingredients are in British measures.

 

Ingredients:

1.5 lbs good quality plain chocolate

10 fl.oz. double cream

1 " small " glass of whisky (original recipe says use malt whisky but I

just cannot bring myself to do this; I use 'Famous Grouse')

 

Instructions:

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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.

 

Eating and storage:

It is suggested that they improve if you keep them for a few days before

eating. It is extremely difficult to verify this. In any case, keep in

an airtight container in the fridge with a padlock on.