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
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.