Consuming Passions - Worldwide Events Managers

Whisky Truffles

Serves: 8-12

Notes

A recipe from Alister Haigh, of the historic Adelaide family of chocolatiers, the Haighs.

Ingredients

• 400g dark chocolate, melted in a bowl over hot water
• 150g condensed milk
• 75g melted butter
• 75ml Irish whiskey (less if too strong, alternatives can be used, such as brandy or orange liqueur)
• Chocolate granules, and/or for coating

Method

Add condensed milk and melted butter to mixer bowl and mix on slow speed. Add melted chocolate mix. Add whiskey slowly and mix in. (Boil first if you want to remove alcohol) Pour on to tray lined with plastic (to a depth of about 20mm). Place in refrigerator to set. When set, cut into cubes and then roll into balls, about 3cm in diameter. Using your hands, roll truffle in the chocolate granule or cocoa to coat then place on plastic sheet to set. (Best to use rubber gloves for this). Allow to set for half an hour in cool area of room before placing in the refrigerator for half an hour. Allow chocolates to regain room temperature before applying second coat (if you want to put more chocolate on them).