These wonderful rich truffles work well with many types of classic liquors, but the warmth of the great Irish whiskies makes a perfect partner with the warmth of great chocolate.
Preparation time: 20 minutes, 2 hours chilling time
Cooking time: N/A
Equipment: Baking tray, baking paper, piping bag, bowl
- Line a baking tray with baking paper.
- Attach the Creaming Beater and add the cream, glucose and sugar to the bowl.
- Set the temperature to 120°C and the speed to stirring 1. Bring to the boil.
- Turn the temperature down to 50°C and add the chocolate and liquor. Continue to cook until the chocolate has dissolved.
- Turn the temperature off and mix on speed 1 for 10 minutes to allow the mixture to cool.
- Pour the mixture into a piping bag and pipe the mixture into 2cm blobs on the lined baking tray, leaving space between each one.
- Place into the fridge for 10 minutes to rest.
- Fill a bowl with good quality cocoa powder.
- Remove the chocolate blobs from the tray, one at a time, roll in the palms of your hand to create balls, and then roll in the cocoa powder.
- Chill in the fridge for at least 2 hours and serve with a good espresso.