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Foodgeek: |
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Rating: |
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Servings: |
40 pieces |
Prep. Time: |
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Total Time: |
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Ingredients: |
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8 oz. good quality bittersweet chocolate, chopped 250 g
2/3 cup whipping cream
2 tbsp. unsalted butter
1 tbsp. corn syrup
2 tbsp. Scotch whisky
1 tbsp. coarse white sugar for topping
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Directions:
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Place chocolate in 4 cup glass measuring cup. In small saucepan, heat together cream, butter and corn syrup just until butter melts and bubbles form around edge; whisk in chocolate until smooth. Whisk in Scotch whisky.
Line mini muffin cups with paper or foil candy cups. Pour about 1 tbsp. chocolate mixture into each; tap tray on counter to settle mixture.
Sprinkle with sugar. Refrigerate for 1 hour or until set and firm. Make ahead: Refrigerate in airtight container for up to 1 week. Makes about 40 pieces.
DRY GIN MARTINI TRUFFLE CUPS: Substitute gin for Scotch whisky. Omit sugar topping. Top each cup with shelled pistachio.
DARK AND STORMY TRUFFLE CUPS: Substitute ginger liqueur or rum for scotch whisky. Omit sugar topping. Sprinkle each cup with chopped crystallized ginger.
ORANGE BLOSSOM TRUFFLE CUPS: Substitute orange liqueur for Scotch whisky. Omit sugar topping. Sprinkle each cup with thinly sliced candied orange.
Canadian Living Gifts from Your Kitchen
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Comments from olga
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Little truffle cups have the same decadence as rolled truffles but are simpler to prepare—just mix, pour and enjoy.
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