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Easy to make, these look v impressive and are the perfect way to finish off a dinner party. Please note that the preparation time given above doesn't include setting time, which is overnight.
Ingredients
Makes 0 servings
- 2 tablespoons whisky
- 100g dark chocolate (75 per cent cocoa solids)
- 50g milk chocolate
- 150 ml thick double cream
- 25 g unsalted butter
- 1 tbs Greek yoghuprt
- 25 g cocoa powder
Preparation
1. Break the chocolate into squares and place it in the bowl of a food processor. 2. Grind the chocolate until it looks granular, like sugar.
3. Place the cream, butter and Irish whiskey in a small saucepan and bring these to simmering point.
4. With the motor switched on, pour the mixture through the feeder tube of the processor and continue to blend until you have a smooth blended mixture.
5. Add the yoghurt and blend again for a few seconds.
6. Transfer the mixture, which will be very liquid at this stage, into a bowl, allow it to get quite cold, then cover it with cling film and refrigerate overnight.
7. Next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready.
8. Take a heaped half teaspoon of the truffle mixture and dust your hands in cocoa and roll each piece into a ball, then roll it into the cocoa powder.
9. Place it immediately into a paper case.
10. Arrange the truffles in a box or boxes and cover. Keep them refrigerated and eat within three days. Alternatively, truffles are ideal for freezing.
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