Whisky ginger truffles
Lucy Jessop
prep 30 mins | total time 35
mins, plus chilling
Whisky ginger truffles
Ingredients
- 150g dark chocolate (70% cocoa solids), finely chopped
- 25g soft butter, chopped
- 1 heaped tbsp finely chopped stem ginger
- 1½ tbsp whisky
- 150ml double cream
- 25g light muscovado sugar
- 2 tbsp cocoa, sifted, for coating
- Put
the chopped chocolate, butter, ginger and whisky in a bowl.
- In
a pan, heat the cream and sugar together until just boiling; remove from
the heat.
- Pour
the hot cream over the chocolate mixture. Set aside for 2 minutes to melt,
then stir until glossy. Leave to cool slightly, then chill for 2 hours
until firm.
- Take
teaspoonfuls of the mixture and roll into balls. Then roll in the cocoa
and transfer to baking sheets lined with baking paper. Chill again to firm
up. Once solid, transfer to an airtight container and store in the fridge.
0 Response to "Whisky ginger truffles"
Post a Comment