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Ingredients
- 8 oz (227 g) good quality bittersweet chocolate, chopped
- 2/3 cup (150 mL) whipping cream
- 2 tbsp (30 mL) unsalted butter
- 1 tbsp (15 mL) corn syrup
- 2 tbsp (30 mL) Scotch whiskey
- 1 tbsp (15 mL) coarse white sugar
Details
Preparation
Step 1
Place chocolate in 4-cup (1 L) glass measuring cup. In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; pour over chocolate, whisking until smooth. Whisk in scotch whiskey.
Line mini muffin cups with paper or foil candy cups. Pour about 1 tbsp (15 mL) chocolate mixture into each; lightly bang tray on counter to settle mixture. Sprinkle with sugar. Refrigerate until set and firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Additional information : Variations
Dry Gin Martini Truffle Cups: Substitute gin for scotch whiskey. Omit sugar. Top each cup with shelled pistachio.
Dark and Stormy Truffle Cups: Substitute ginger liqueur or rum for scotch whiskey. Omit sugar. Sprinkle each cup with chopped crystallized ginger.
Orange Blossom Truffle Cups: Substitute orange liqueur for scotch whiskey. Omit sugar. Sprinkle each cup with thinly sliced candied orange.
Nutritional Information Per piece: about
cal 52 pro 1g total fat 5g sat. fat 3g
carb 2g fibre 1g chol 7mg sodium 3mg
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