Scotch On the Rocks Truffle Cups with Variations
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Ingredients
| 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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Instructions
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
Author's Comments
Little truffle cups have the same decadence as rolled truffles but are simpler to prepare—just mix, pour and enjoy.
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desserts, truffle