Chocolate whisky truffles
It's really easy to make truffles. Just two simple ingredients if you're making just a simple chocolate truffles - chocolate and cream. Additions are optional and limitless. Coffee granules, tea leaves, extracts, alcohols, fruit puree...there're tons of flavourings out there that I'm sure taste good with chocolate. I chose whisky, just because I spotted my Dad pouring the last bit of whisky outta the bottle. Yup, you heard right. I yelped loudly (or screeched, depending on whose perspective...) at him to stop and pour the pitiful amount of whisky back cos I wanted to use it for my truffles. I'm sheepish to say that I'm quite a Daddy's girl, cos he dutifully poured back that bit of whisky for me instead of downing it straight up. Awww. ;)
Would you like one too?
Chocolate whisky truffles (adapted from Sally at Cooking Lessons)
170g dark chocolate (70% cacao), finely chopped
1/3 cup cream
1/8 cup unsalted butter, at room temperature
1 1/2 tbsp whiskey
Finely chop the chocolate and place in heatproof bowl.
Bring the cream to a simmer over medium heat in a small saucepan. Remove from heat and pour over choppped chocolate. Let stand to cool for a few minutes before stirring to mix.
Add the soft butter in pieces and stir until smooth. Add the whiskey a tablespoon at a time, stirring after each addition until incorporated.
Cover the bowl with plastic wrap and refrigerate for one hour, stirring from time to time, until the mixture is firm but not hard. You will use a small ice cream scoop or melon baller to shape the truffles.
Line a baking sheet with parchment paper.
When the chocolate is firm, dip a melon baller, or a small ice-cream scoop in hot water and scoop the chocolate into small balls. Set them on the parchment-lined tray, and if necessary, use the tips of your fingers to press them into truffle-like balls.
Roll in cocoa powder and store in an air tight container in the fridge.