Chocolate, Ginger and Whiskey Truffles
Photography 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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.