We developed this simple method for making delicious truffles, here flavored with Scotch. If you prefer other liquors or liqueurs, go ahead and use them. They'll be just as yummy.
By Ecole Chocolat
Scotch Lover's Truffles combine two great flavors into one delicious treat. Photo by Ric Ernst
Cook's Notes: We used two 100g bars of 60% dark chocolate from Green & Black, but use any good chocolate that has 60% cocoa solids. We used the full amount of Scotch to get a stronger flavor, but it also made a softer truffle. Cut the cream by a tablespoon if you want a firmer truffle but more boozy flavor or just go with one tablespoon. If you prefer milk chocolate – which is also delicious with this – reduce the cream by a third. The recipe will work with other liquors or liqueurs.
Yield: about 14 1-inch truffles
7 oz. (200g) dark chocolate (60%), chopped fine
1/3 cup (75ml) whipping cream (or 1 tbsp. and 2 tsps. if using milk chocolate)
1-2 tbsps. Scotch
About 1/2 cup (125g) finely grated chocolate for rolling the truffles and unsweetened cocoa for dusting hands.
Place finely chopped chocolate into a high-sided bowl or the bowl of a blender. Place cream in a saucepan over medium heat until hot but not simmering; remove the pan from the heat.
Pour hot cream over the chocolate and mix thoroughly with a blender or a hand-held immersion blender until you achieve a smooth consistency. You can also stir by hand with a sturdy whisk, spatula or wooden spoon.
Once chocolate is thoroughly melted, add Scotch, one tablespoon at a time, and stir well to blend. Let mixture stand at room temperature for at least one hour and up to two hours until ganache is firm.
Dust hands with cocoa. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Drop the balls into the grated chocolate and roll until well coated. Place on Silpat, wax paper or parchment paper to set for several hours.
Store truffles in the refrigerator in an air-tight plastic container or bag for 1 week or freeze, triple wrapped, in freezer bags for 1-2 months.
Recipe Source: Ecole Chocolat. All rights reserved.
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