Super easy recipe for whisky truffles the perfect Christmas treat
- 100 g/31/2oz dark chocolate
- 100 g/31/2oz milk chocolate
- 225 g/71/2floz double/heavy cream
- 3 tsp whisky
- 2 tbsp cocoa powder
Melt the chocolate in a bain marie (this is basically a bowl set over a pan of simmering water, you must make sure that the water does not touch the base of the bowl though) along with the cream. Once everything has melted and come together remove from heat and stir in the whisky. Allow to cool.
Place the cocoa powder in a plate.
Take teaspoons of the chocolate and roll into balls in damp hands and then roll these in the cocoa powder and place in the fridge to chill.
These will keep for a week.