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Whisky and dark chocolate truffles Recipe

Dark chocolate truffle flavoured with whisky and dusted with cocoa powder.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • Dark chocolate : 1800 g
  • Double cream : 500 ml
  • Whisky : 200 ml
  • Unsweetened cocoa powder : 300 g
  • ETAPE 1

    Melt the chocolate over a baine marie. Bring the cream to the boil, add the chocolate and mix until smooth and glossy. Stir in the whisky. Pour into a tray and refrigerate until set.

  • ETAPE 2

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

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