Malt Whiskey Truffles
These divine little alcoholic morsels have been hits in three countries in two continents. Seriously. Admittedly, trying to figure out what 2/3 cup comes to in milliliters and whether double cream is the U.K. equivalent to heavy cream was an adventure unto itself. Still, that rich, moist chocolate mixed with the woodsy, smoky liquor—preferrably a lovely single-malt Scotch—is a dream.
The original recipe comes from Christine McFadden and Christine France’s “The Cook’s Encyclopedia of Chocolate” (2000).
Ingredients
- 7 ounces bittersweet chocolate, chopped
- 2/3 cup heavy cream
- 3 tablespoons malt whiskey
- 3/4 cup confectioners’ sugar
- 1 cup cocoa powder, plus extra, for coating
Preparation
- In a double boiler, melt the chocolate, stirring frequently until smooth. Cool slightly.
- In a blender with a whisk attachment, whisk the cream and whiskey until thick enough to hold its shape.
- Stir in the melted chocolate and confectioners’ sugar until completely incorporated. Chill to set, at least an hour.
- Place 1 cup cocoa powder in dish or shallow bowl. Dust hands with additional cocoa powder. Take scoops of the chocolate mixture and roll into walnut-sized balls. Roll in dish of cocoa powder to coat completely. Refrigerate for up to four days.
Notes
- As the truffles warm from rolling, they will become tackier. Keep cocoa powder standing by to recoat hands or transfer to dish as quickly as possible.
- The cocoa powder will be absorbed by the truffle over time, so a recoat may be necessary just prior to serving.
- For a non-alcoholic alternative, try substituting orange extract, peppermint extract, or rosewater.
Yields 2-3 dozen truffles