Dark chocolate truffles with whisky Recipe

A dark chocolate and whisky ganache, shaped into truffles and dusted with cocoa powder.

  • Preparation
  • Cooking time
  • Rest time
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(19 votes) 4.2/5

Les ingrédients

Pour people
  • For the ganache
  • Dark chocolate : 450 g
  • Double cream : 125 ml
  • Whisky : 50 ml
  • For the garnish(es)
  • Unsweetened cocoa powder : 100 g


  • ETAPE 1

    Place the chocolate in a heatproof bowl over a saucepan of simmering water (bain marie) and allow to melt. Place the cream in a separate pan and bring to the boil. Add the chocolate to the cream and mix until smooth and glossy. Stir in the whisky. Pour into a tray lined with cling film and refrigerate until set.

  • ETAPE 2

    Once set, cut into the chocolate squares or use a melon baller to shape. Dust with cocoa powder to serve.

Chef's tip

«Make sure the chocolate is completely melted over the bain marie before adding the double cream and whisky.»

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