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Whisky truffles
Whisky truffles
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Ingredients:
  • 50g (1/3 cup) hazelnuts
  • 80ml (1/3 cup) thick cream
  • 1 3cm strip orange peel, white pith removed
  • 200g good-quality cooking chocolate, coarsely grated
  • 20.00 ml whisky
  • 30g (1/4 cup) cocoa powder, sifted
Instructions:
  • Preheat your oven to 170°C. Toast hazelnuts on a baking tray for 5-6 minutes until golden brown. Remove skin by rubbing in a tea towel, chop finely, and set aside in a small bowl.
  • In a small saucepan over medium-high heat, bring the cream and orange peel to a gentle boil. Remove from heat and let it infuse for 10 minutes.
  • Put the chocolate in a medium bowl. Heat the cream over medium-high heat until it boils. Remove the peel and pour the hot cream over the chocolate through a sieve. Mix until the chocolate melts and the mixture is smooth. Stir in the whisky. Chill in the fridge for 1 hour until firm.
  • Prepare a large tray with non-stick baking paper. Use teaspoons to scoop the mixture onto the tray. Chill in the fridge for 5-10 minutes until firm.
  • Gently shape the mixture into balls. Divide the truffles in half and coat one half in cocoa and the other half in hazelnuts. Chill in the fridge for at least 15 minutes before serving.

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