We use cookies to help this site deliver the best possible experience.   Remove this notice.

Dark chocolate truffles with whisky Recipe

Ingredients for people

  • Whisky : 50 ml

    For the garnish(es)
  • Unsweetened cocoa powder : 100 g
  • 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.

  • 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.»

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

Rate this recipe :

(15 votes)

  • Preparation  2mins
  • Cooking time  10mins
  • Rest time  45mins

  • Difficulté  Easy