Chocolate whisky truffles
These truffles are Decadent with capital D. Dark and chocolatey, moist and very adult with the flavour of a good single malt whisky running through them. Just what Santa ordered.
Quite Good Food
melted if solid
single malt Scotch whisky
(I used Glen Ranoch)
natural vanilla extract
good quality dark chocolate
optional - for dipping the truffles
Put all ingredients except for the dark chocolate into the bowl of your food processor.
Whizz until the mixture is smooth, stopping to scrape down the sides a few times. Small flecks of nuts are fine, but you want a soft (not chunky) mixture here.
Roll teaspoonfuls into small balls and refrigerate to firm up.
The truffles can be served nude, dredged in more cocoa powder, or chocolate dipped.
If you're going to dip them in chocolate, chop the chocolate and put it in a bowl over a pot of simmering water. Stir occasionally until the chocolate is completely smooth and liquid.
Working quickly, use a bamboo skewer or fork and spoon to dip and roll the truffles in the melted chocolate then place them on baking paper or a silicon mat.
Refrigerate until completely firm, then remove from baking paper and store in a sealed container in the fridge.
Serve directly from the fridge as these will soften at room temperature.
Nutrition information is for the basic truffle recipe, without chocolate dip.
Tried this recipe?
Recipe from: https://quitegoodfood.co.nz/chocolate-whisky-truffles/