Chocolate Whiskey Truffles
Course:
Dessert
Ingredients
- 226 grams Dark Chocolate (dark; chopped)
- 160 millilitres Double Cream
- 14 grams Butter (room temp)
- 20 millilitres Whiskey (or 0.5 tsp vanilla)
Toppings
- 40 grams Almonds (crushed/chopped)
Notes
Put in all the whiskey FFS.
Steps
- Chop the chocolate VERY finely and place in a heat-proof bowl. Set aside.
- Heat the double cream on the hob until it is simmering.
- Add the butter, if using, to the chocolate and pour the double cream evenly on top. Let the warm cream and chocolate sit for 5-10 minutes.
- Add the whiskey then stir until the chocolate has completely melted.
- Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8-inch square baking pan, so the mixture evenly and quickly sets.
- Line a large baking tray with baking paper. It's going to go in the freezer.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds and place onto the plate. Careful with the scoop. I literally broke it. Also during this step try to get them decently round.
- Freeze for 15 minutes so that the mounds dry out a bit. This helps them shape later!
- Then, roll each into balls.
- Roll each into toppings, if desired. Truffles taste best at room temperature!
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
Optional toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate
Source: https://sallysbakingaddiction.com/homemade-chocolate-truffles/#tasty-recipes-66403