Ingredients for - Whiskey Chocolate Truffles
How to cook deliciously - Whiskey Chocolate Truffles
1. Stage
Heat the cream and prepare the chocolate: In a small saucepan set over medium low heat warm the cream until simmering, around 180°F. Meanwhile, place the chocolate in a heatproof bowl large enough to hold the chopped chocolate and the cream.
2. Stage
Pour the hot cream over the chocolate to make ganache: When the cream is hot, pour it over the chopped chocolate. Let the mixture sit for five minutes.
3. Stage
Stir the mixture and add whiskey: Stir the cream and chocolate together until smooth and glossy. Pour in the whiskey and stir until fully combined.
4. Stage
Chill: Place the bowl in the refrigerator for a minimum of one hour until firm.
5. Stage
Prepare the coating and a baking sheet: Fill a small, deep mixing bowl with the cocoa powder. Set aside. Then place a piece of parchment on a half size sheet pan. Set that aside as well.
6. Stage
Scoop and shape ganache into balls: Remove the bowl from the refrigerator. Using a small spoon or a #100 disher portion scoop out the truffles onto the parchment paper. Using the palms of your hands, quickly roll each truffle into balls. No need to make them perfect, you just want a round shape. If you find that they’re starting to look too soft, roll in small batches, moving them to the fridge between batches.
7. Stage
Coat each ball in cocoa powder: After you’ve rolled them into balls, place each one into the cocoa powder. Use a fork to quickly roll them around in the cocoa powder to coat. The fork can be used to lift the truffle, and when gently wiggled, any excess cocoa powder should fall back off into the bowl. Place the truffle on the parchment paper and repeat until all the truffles have been coated. Again, if your kitchen is on the warm side, try coating in smaller batches, with those waiting to be rolled, and those already rolled, hanging out in the fridge until you’re done.
8. Stage
Store: Place truffles between parchment paper in an airtight container and store in the refrigerator for up to two weeks or freeze for up to 6 months.
