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

Dark chocolate truffles with whisky Recipe

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

  • Preparation
    2mins
  • Cooking time
    10mins
  • Rest time
    45mins
Rate this recipe
(17 votes) 4.5/5
Ingredients
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
Method
  • 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.»

Similar recipes in this theme