• Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Desserts

Made with these products:


300ml double cream
200g dark chocolate (64%)
50g sugar
25g glucose
2tbsp Irish whisky
Cocoa powder for dusting

These wonderful rich truffles work well with a number of classic liquors, but the warmth of a great Irish whiskey makes a perfect partner to the rich chocolate.

Preparation time: 20 minutes, 2 hours chilling time

Cooking time: 

Serves: 6

Equipment: Baking tray, baking paper, piping bag, bowl


  1. Line a baking tray with baking paper.
  2. Attach the creaming beater and add the cream, glucose and sugar to the bowl.
  3. Set the temperature to 120°C and the speed to stirring 1. 
  4. Bring to the boil.
  5. Turn the temperature down to 50°C and add the chocolate and liquor. Continue to cook until the chocolate has dissolved.
  6. Turn the temperature off and mix on speed 1 for 10 minutes
  7. Allow the mixture to cool by placing in the refrigerator for 1 hour.
  8. Once cooled, pour the mixture into a piping bag and pipe the mixture into 2cm blobs on the lined baking tray, leaving space between each one.
  9. Place into the fridge for 10 minutes to rest.
  10. Fill a bowl with good quality cocoa powder.
  11. 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.
  12. Chill in the fridge for at least 1 hour and serve with a good espresso.

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