Chocolate Recipes - Irish Whiskey Chocolate Truffle

Irish Whiskey Chocolate Truffle

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Want something special for St. Paddy’s Day? Try these Irish Whiskey truffles created by celebrity chef Delia Smith, a culinary icon in Great Britain.

By Delia Smith

Irish Whiskey Chocolate Truffle

Easy to make and delicious to eat Irish Whiskey Chocolate Truffles

Yield: Approximately 36 pieces


2 tbsps. Irish whiskey
5 oz. (150 g) quality dark chocolate (75 per cent cocoa solids)
5 oz. (150 ml) whipping cream
1 oz. (25 g) unsalted butter
1 level tbsp. Greek yogurt
1 oz. (25 g) cocoa powder
Paper truffle cups (opt.)

Recipe Instructions

To begin, break the chocolate into squares or smaller pieces and place in the bowl of a food processor.

Switch on and grind the chocolate until it looks granular, like sugar. Now place the cream, butter and Irish whiskey in a small saucepan and bring to simmering point. Then, with the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth mixture. Add the yoghurt and blend again for a few seconds.

Next, transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to cool completely, then cover it with plastic clin film and refrigerate overnight or for several hours until thickened.

When truffle mixture has hardened, sift the cocoa powder onto a flat plate. Take a heaped half teaspoon of the truffle mixture and either dust each one straightaway all over, which gives the truffle a rough rock-like appearance, or dust your hands in cocoa and roll each piece into a ball and then roll it into the cocoa powder if you like a smoother look. Place immediately into a paper truffle cup. The less handling the better, as the warmth of your hands melts the chocolate.

Arrange the truffles in a box or other container and cover. Keep refrigerated and consume within three days. Alternatively, truffles are ideal for freezing when wrapped airtight.

Delia Smith. Photo property of All rights reserved.

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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