Whisky & Ginger Truffles – Recipe

IMG_0270 This is a divine classic combination on chocolate, whisky and ginger, evocative of the Scottish Highlands. Use any whisky or rye you like. Enjoy with a glass of something strong or a coffee. Makes about 24 truffles.


  • 225g dark chocolate
  • 3 Tbsp whisky (I used Glenviddich)
  • 15g finely chopped crystallised ginger (or 1/2 tsp ground ginger)
  • 170ml whipping cream
  • 28g unsalted butter, room temperature

To Coat:

110g cocoa powder 1 T ground ginger


Place the chopped chocolate in a bowl. Add the whisky and ginger, then set aside.

Place cream and butter in a saucepan and boil over gentle heat (be careful not to let it boil over). When it has bubbled for a few seconds, remove from heat and pour over the chocolate, whisky, ginger mixture. Allow to steep for 5 minutes.

Whisk everything together until smooth. Cover with cling film and refrigerate for 90 minutes.

Using an electric hand mixer, beat the mixture for 10 seconds until just fluffy. Cover and put in freezer for 90 minutes.

Line a baking sheet with parchment paper. Using a melon-baller or a teaspoon, scoop individual portions of the truffle mixture onto the tray. Roll into balls with your hands if necessary.

Return to the freezer for another hour and then dust each ball with the cocoa powder/ginger combination.

Store in a single layer at room temperature or bag up as gifts. Will keep for a few days.


Hot & Sweet Mustard – Recipe

IMG_0263A sweet and tangy mustard which is quick and easy to make and perfectly compliments sausages or smoked meats. Makes about 450ml.


  • 125g (3/4 cup) light brown sugar
  • 1 x 57g (2oz.) tin of Colman’s mustard powder
  • 225ml cider vinegar
  • 60ml (1 cup) honey
  • 3 large eggs, beaten


Whisk together the sugar and mustard powder in a bowl. Add the vinegar and honey and whisk well. Pass through a fine mesh sieve.

Add beaten eggs and combine.

Put the bowl of mustard mixture over a pan of simmering water in a bain marie. Don’t allow the bowl to touch the hot water, as the eggs may scramble.

Cook the mustard over the water, whisking frequently until the mixture is thick and unctuous and has reached a temperature of 71C (160F).

Add mustard to sterilised jars and store in fridge for up to two months.

Adapted from Christopher Hirsheimer via Bon Appetit