Chocolate, Ginger and Whiskey Truffles
Photography by Claire Aldous.
Using both cream and butter gives these truffles a wonderful, silky texture that just melts in the mouth. Tailor these to your own fancy by using your favourite biscuit and alcohol combination.
INGREDIENTS
200 grams dark chocolate, finely chopped (72% cocoa)
½ cup cream
100 grams butter, chopped, at room temperature
2–3 tablespoons whiskey or other favourite liqueur
8 gingernut biscuits, finely crushed
To assemble
¼ cup good quality cocoa
6 gingernut biscuits, finely crushed
METHOD
Put the chocolate and cream in a heatproof bowl set over a saucepan of simmering water. Don’t let the bottom of the bowl touch the water. Stir occasionally until smooth. Take off the heat and stir in the butter until
thick and smooth then stir in the whiskey or other liqueur and the biscuits. Cover and chill until firm.
To assemble: Using a spoon, scrape along the top of the truffle mixture then quickly roll into a ball. Drop into either the cocoa or crushed biscuits and roll to coat. Store in an airtight container in the fridge. Makes about 34.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.