Title: Troon Truffles
Categories: Irish Alcohol Chocolate
Yield: 1 Batch

8	oz	Plain chocolate
4	tb	Single malt scotch whiskey
2	tb	Sour cream
2	oz	Butter
2	oz	Icing (confectioner's) sugar
4	oz	Almonds: finely chopped
4	oz	White chocolate; grated

Place the chocolate (broken into pieces), whiskey and sour cream into a heat-proof bowl and melt over a pan of hot water. Do not allow the mixture to boil. Leave to cool.

When cool, beat in the butter a little at a time, then add the icing sugar and the chopped almonds. Refrigerate for at least two hours to firm the mixture. When the mixture is firm, sprinkle a clean work surface with a little icing sugar and the grated white chocolate. Quickly roll small pieces of the mixture in the chocolate to lightly coat. Chill before serving. "Scotch Whiskey Recipes" by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4

Scanned and formatted for you by The WEE Scot -- pol Mac Griogair

previous

next